Prevalence and Antibiotic Susceptibility of Escherichia Coli Isolated from Meat-Based Products in Port-Said Markets | ||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||
| Article 6, Volume 24, Issue 2, December 2019, Pages 189-197 PDF (474.66 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scvmj.2019.69841 | ||
| Authors | ||
| Hamza Eid1; Azza El-Tabiy* 2; Sara Fathy1 | ||
| 1Department of Bacteriology, Immunology and Mycology, Fac. Vet. Med. Suez Canal University | ||
| 2Animal Health research institute, Port-Said branch. | ||
| Abstract | ||
| Eight hundred of meat products were collected randomly from Port-Said markets for E. coli isolation that was (43%). E. coli was recorded in (19.77%) minced meat, (17.44%) in raw meat, (17.15%) in sausage, (16.57%) in burger, (15.70%) in pastirma, (6.10%) in luncheon, (4.07%) in salami, and (3.20%) in frankfurter. Serologically, E. coli isolates were categorized into the following serotypes: (O25, O26, O55, O63, O78, O86, O111, O112, O114, O119, O124, O125, O126, O136, O142, O157, O158), and un-typed serotypes. Antibiotic sensitivity test revealed that all isolates were sensitive to Imipenem, Chloramphenicol, Nalidixic acid, and Ofloxacin while they were resistant to Erythromycin, Penicillin, Bacteracin, Cephradin, Rifampin, Tetracycline, Ciprofloxacin, and Vancomycin. | ||
| Keywords | ||
| antibiotic; Escherichia coli; Meat-Based Products; Port-Said Markets | ||
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