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KMID : 0881720210360020180
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 2 p.180 ~ p.187
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Antimicrobial Resistance and Genetic Characterization of Pathogenic Escherichia coli Isolated from Distribution Beef in Gwangju
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Lee Min-Gyou
Lee Hyang-Hee
Jeong Hye-Jin
Cho Sun-Ju
Jeong So-Hyang
Seo Yu-Jin
Cho Bae-Sik
Chung Jae-Keun
Seo Jung-Mi
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Abstract
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This study aims at investigating occurrence of pathogenic Escherichia coli (E. coli) associatedwith high rate of food poisoning in beef samples collected from markets in Gwangju, and the antimicrobial resistanceand genetic characterization of the isolated strains. Pathogenic E. coli was detected in 82 (24.4%) of 335 beef samples,and 102 strains were isolated. Of 102 strains, 66 were identified as enterohemorrhagic E. coli (EHEC) and 11 strainsharbored both pathogenic genes of EHEC and EPEC. In antimicrobial susceptibility test, 30 strains were resistant tomore than 1 antimicrobial. The most frequent antimicrobial resistance observed in the isolated E. coli was to tetracycline,followed by ampicillin, trimethoprim/sulfamethoxazole, and chloramphenicol. Serotyping of isolated E. coliidentified serogroups as O26, O91, O103, O104, O111, O113, O121, O128 and O145. Therefore, we suggest thathygienic management of cooking utensils and sufficient cooking are needed so as not to cause cross-contaminationwhen cooking beef.
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KEYWORD
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Escherichia coli, Beef, Antimicrobial resistance, Genetic characterization
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