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KMID : 0665220030160020111
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 2 p.111 ~ p.115
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Characteristics and Antibiotics Susceptibility of Escherichia coli Isolated from Fishery Products
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Lee Jae-In
Han Ki-Young
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Abstract
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This study was practiced to investigate characteristics and antibiotics susceptibility to 296 isolates of Escherichia coli isolated from 2429 fishery samples sold in Noryangjin Fishery Market from Sep. 2001 to Aug. 2002 It showed 12.2% average E. coli isolation rates for the tested samples. Isolation rates were high in summer, especially July and August, but there was no isolate in winter season. Of the fishery groups, the isolation rate showed in crustacea(15.6%), in mollusca(14.4%), in shellfish(12.0%) and in fish(11.0%). But, differences between the fishery groups was not large. In the case of shellfish, the isolation rate of shucked shellfish (16.3%) was higher than the non-shucked shellfish (6.8%). Following the provinces of origin of the fishery samples, in Gyung-Nam (14.3%) showed the highest isolation rate, whereas Je-Ju (6.9%) showed the lowest isolation rate. Results in 12 kinds of antibiotics susceptibility test, the 169 isolates(57.1%) had antibiotics resistances at least one kind of antibiotics and the 104 isolates (35.1%) had the multiple resistance at least two kinds.
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KEYWORD
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Escherichia coli, fishery products, antibiotics susceptibility
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