Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria
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Date
2021-03-24
Authors
Fayemi, O. E.
Akanni, G. B.
Elegbeleye, J. A.
Aboaba, O. O.
Njage, P. M.
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Microbiology
Abstract
Fresh beef and meat products have been implicated in outbreaks of Shiga toxin-producing Escherichia coli (STEC)
worldwide. This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh
beef in the open market and street vended meat products (n = 180) in Lagos metropolis, Nigeria. A combination
of culture media and immunomagnetic separation followed by typing for associated virulence factors and serotypes
was performed. Antimicrobial susceptibility testing was performed on the isolated STEC serotypes using
the disk diffusion method. A total of 72 STEC serogroup isolates were detected from 61 out of 180 samples. The
O157 STEC serotypes were detected in fresh beef, suya, minced meat and tsire with prevalence of 20.8% while
non-O157 STEC serogroups were detected in all the samples. Molecular typing revealed 25% (n = 18) of the
STEC serogroups showed presence of all the stx1, stx2, eaeA, fliCH7 and rfbEO157 virulence factors while 54.2%
(n = 39) possessed a combination of two virulence genes. Multidrug resistance was discovered in 23.6% (n = 17)
of the total STEC serogroups. Locally processed ready-to-eat meat products in Lagos metropolis, Nigeria harbour
potentially pathogenic multi-drug resistant STEC serogroups that can constitute public health hazard
Description
Scholarly article
Keywords
Fresh beef , Meat products , Antibiotic resistance , Nigeria , Research Subject Categories::NATURAL SCIENCES
Citation
Fayemi, O.E., Akanni, G.B., Elegbeleye, J.A., Aboaba, O.O. and Njage, P.M., 2021. Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria. International Journal of Food Microbiology, 347, p.109191.