Prevalence and antimicrobial susceptibility of Escherichia coli O157:H7 on beef cattle slaughtered in Amman abattoir

Osaili, Tareq M.; Alaboudi, Akram R.; Rahahlah, Majdi

doi:10.1016/j.meatsci.2012.11.023

Cited by 26 publications

(28 citation statements)

References 43 publications

(57 reference statements)

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“…Surprisingly, E. coli 0157:H7 was not isolated from any of these products, although this pathogen was isolated previously from raw beef in Jordan at a rate of 7.8% (30). The findings in the current study are promising in comparison with earlier reports on the prevalence of L. monocytogenes in RTE products in Jordan (29,32).…”

Section: Discussionsupporting

confidence: 50%

Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean Ready-to-Eat Meat Products in Jordan

Osaili¹,

Al‐Nabulsi²,

Shaker³

et al. 2014

Journal of Food Protection

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The presence of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in ready-to-eat (RTE) meat products is considered a major concern for food control authorities worldwide. The aims of this study were to determine (i) the prevalence of Salmonella, L. monocytogenes, and E. coli O157:H7 in Mediterranean RTE chicken and beef (CB) products sold in Jordanian restaurants and (ii) the susceptibility of the isolates to antibiotics. A total of 1,028 samples of various types of RTE CB products (550 RTE chicken and 478 RTE beef products) were analyzed by methods described by the International Organization for Standardization followed by molecular confirmation of the isolates. The VITEK2 automated system was used for testing antibiotic susceptibility of the isolates. The overall prevalence of Salmonella serovars in RTE CB products was 0.5%, with 0.8 and 0.2% in RTE chicken and RTE beef, respectively. The overall prevalence of L. monocytogenes in RTE CB products was 2%, with 2.7 and 1.5% in RTE chicken and RTE beef products, respectively. E. coli O157:H7 was not isolated from any of the tested samples. Multidrug-resistant Salmonella and L. monocytogenes isolates were found. The majority of Salmonella isolates were sensitive to most of the tested antibiotics, and all of the isolates were resistant to more than one antibiotic. Similarly, more than 85% of L. monocytogenes isolates were sensitive to nine antibiotics, and the majority of L. monocytogenes isolates were resistant to fosfomycin and oxacillin.

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Section: Discussionsupporting

confidence: 50%

Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean Ready-to-Eat Meat Products in Jordan

Osaili¹,

Al‐Nabulsi²,

Shaker³

et al. 2014

Journal of Food Protection

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“…In the present study, the eaeA and EHEC-hlyA genes were detected in all six of the isolates. This result corresponds with previous results demonstrating that almost all of the isolated E. coli O157:H7 strains were positive for eaeA and/or EHEC-hlyA (Ayaz et al, 2014;Elder et al, 2000;Osaili et al, 2013). Along with these previous studies, the results of the present study indicate that eaeA and EHEC-hlyA are very common in E. coli O157:H7 strains.…”

Section: Discussionsupporting

confidence: 92%

“…The finding that the more-toxic stx 2 strains were more frequently detected than stx 1 is also in accordance with previous similar works (Elder et al, 2000). Other studies have reported that isolates harboring stx 1 were more common in slaughtered beef cattle than those harboring stx 2 , indicating that the distribution of stx may differ among different geographical locations (Osaili et al, 2013). Nevertheless, reports indicate that most isolates of E. coli O157 produce stx 2 only; stx 1 and stx 2 producers are occasionally found, but isolates that produce stx 1 only are rare (Griffin & Tauxe, 1991).…”

Section: Discussionsupporting

confidence: 92%

“…This result is consistent with a previous study in Northern Ireland, in which 780 carcasses were sampled but none was positive for E. coli O157:H7 (Madden, Espie, Moran, McBride, & Scates, 2001). In contrast, other studies demonstrated a much higher prevalence of E. coli O157:H7 not only before the intervention treatment was used (3.1%e43%) but also after the treatment (0.3%e3.9%) Ayaz, Gencay, & Erol, 2014;Barkocy-Gallagher et al, 2003;Elder et al, 2000;Osaili, Alaboudi, & Rahahlah, 2013;Prendergast et al, 2010;Rivera-Betancourt et al, 2004).…”

Section: Discussionsupporting

confidence: 91%

“…Compared to the stx 1 -or stx 1 -and stx 2-producing strains, isolates that harbor stx 2 are more virulent. Some epidemiological studies have indicated that stx 2 is the most important virulence factor associated with severe human disease problems, and stx 2 -producing strains are more frequently related to HUS than are genes producing stx 1 (Osaili et al, 2013;Sallam, Mohammed, Ahdy, & Tamura, 2013). These results raise the possibility that the strains isolated from our plants are highly virulent and genetically harbor the ability to cause human infections with manifestations of diarrhea and/or HUS.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Prevalence and characterization of Escherichia coli O157:H7 from samples along the production line in Chinese beef-processing plants

et al. 2015

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Escherichia coli O157:H7 beef carcass contamination and its antibiotic resistance in Awi Zone, Northwest Ethiopia

Tarekegn,

Mitiku,

Alemu

2023

Food Science & Nutrition

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Escherichia coli O157:H7 is a cause of foodborne disease and global public health issues especially in developing countries like Ethiopia. A cross‐sectional study was done from January 2022 to July 2022 in Awi Zone to assess the occurrence and antibiograms of E. coli O157:H7. Abattoirs and butcher shops were selected purposively, whereas a systematic random and purposive sampling technique was employed to select study units in abattoirs and butcher shops, respectively. A total of 248 swab samples were collected, isolated, and confirmed using bacteriological culture, biochemical tests, and latex agglutination tests. Escherichia coli O1157:H7 antibiogram tests were performed using Kirby–Bauer disk diffusion method. Logistic regression was used to analyze and measure the degree of association between the presumed risk factors and E. coli O157:H7 occurrence. The overall occurrence of E. coli O157:H7 was estimated to be 8.87% and a relative higher (11.29%) occurrence of E. coli O157:H7 was recorded at butcher shops when compared to abattoirs (6.45%). All isolates were susceptible to gentamicin followed by chloramphenicol (81.81%). About 81.81% of the isolates were resistant to ampicillin and 77.23% of isolates developed resistance to two and more than two antibiotics (MDR). In conclusion, E. coli O157:H7 was detected in the study area. Thus, educating abattoir and butcher shop workers, and consumers, on hygienic handling practices and safe consumption of meat could eliminate foodborne infection associated with E. coli O157:H7 occurrence.

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Prevalence and antimicrobial susceptibility of Escherichia coli O157:H7 on beef cattle slaughtered in Amman abattoir

Cited by 26 publications

References 43 publications

Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean Ready-to-Eat Meat Products in Jordan

Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean Ready-to-Eat Meat Products in Jordan

Prevalence and characterization of Escherichia coli O157:H7 from samples along the production line in Chinese beef-processing plants

Escherichia coli O157:H7 beef carcass contamination and its antibiotic resistance in Awi Zone, Northwest Ethiopia

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