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Antimicrobial resistance in diarrheagenic Escherichia coli from ready-to-eat foods

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Abstract

Certain subgroups of Escherichia coli have congenital or acquired virulence properties that allow them to cause a wide spectrum of disease. The aim of this study was to investigate the occurrence of diarrheagenic E. coli strains in ready-to-eat (RTE) foods produced in institutional, commercial and hotel restaurants in Salvador, Brazil. The presence of virulent isolates and antimicrobial resistance were evaluated. Four hundred forty-six samples were collected and grouped into cereals and vegetables, meat-based preparations, cooked salads, raw salads, garnishes, soups and sauces, desserts and juices. E. coli were detected using the most probable number method, the presence of virulence factors in isolates was determined by polymerase chain reaction (PCR) assays, and antibiotic resistance was analyzed using the disc diffusion method. In total, 15 isolates (3.1%) of E. coli were recovered; raw salads had the highest detection rate, 1.4%, followed by cooked salads, 0.8%; meat-based preparations, 0.4%; and cereals and vegetables, 0.4%. PCR assays showed that none of the isolates had the virulence genes cnf1, cnf2, eae, sta, lt1, stx1, stx2 or cdtB. The isolates showed resistance to nine antibiotics of the 15 tested, and the highest levels of resistance were found for sulfamethoxazole/trimethoprim, tetracycline, ampicillin, and chloramphenicol (13.3% of isolates for each antibiotic). One isolate from cooked salad had plasmid-mediated multidrug resistance to tetracycline, trimethoprim/sulfamethoxazole, ampicillin and chloramphenicol. These results suggest that RTE foods, especially raw salads, can be reservoirs of E. coli and facilitate the spread of antibiotic resistance genes to the gastrointestinal microbiota of humans.

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Acknowledgements

The authors thank the technical team of the Food Microbiology Laboratory and Dr. Alaise Gil Guimarães of the Federal University of Bahia, and Dr. Tomomasa Yano of the Campinas University, for their support during the research.

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Authors and Affiliations

  1. Pharmacy Faculty, Federal University of Bahia, Rua Barão de Geremoabo, s/n, Ondina, Salvador, BA, Cep: 40170-290, Brazil

    Cíntia Matos Lima, Ingrid Evelyn Gomes Lima Souza & Clícia Capibaribe Leite

  2. Genetic, Evolution and Bioagents Department, Biology Institute, Campinas University, Barão Geraldo, Campinas, SP, Cep: 13083-862, Brazil

    Taila dos Santos Alves

  3. Center for Research on Fisheries and Aquaculture (NEPA), Federal University of Bahia Recôncavo, Cruz das Almas, BA, Cep: 44380-000, Brazil

    Norma Suely Evangelista-Barreto

  4. Nutrition School, Federal University of Bahia, Av. Araújo Pinho, No. 32, Canela, Salvador, BA, Cep: 40110-160, Brazil

    Rogeria Comastri de Castro Almeida

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  1. Cíntia Matos Lima
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  2. Ingrid Evelyn Gomes Lima Souza
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  3. Taila dos Santos Alves
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  4. Clícia Capibaribe Leite
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  5. Norma Suely Evangelista-Barreto
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Correspondence to Rogeria Comastri de Castro Almeida.

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Lima, C.M., Souza, I.E.G.L., dos Santos Alves, T. et al. Antimicrobial resistance in diarrheagenic Escherichia coli from ready-to-eat foods. J Food Sci Technol 54, 3612–3619 (2017). https://doi.org/10.1007/s13197-017-2820-4

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  • DOI: https://doi.org/10.1007/s13197-017-2820-4

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