The zoonotic potential of Escherichia coli from chicken and beef food products is well documented. The uses of antibiotics on agriculture encourage the development of resistance bacteria capable of causing human disease and passing resistance to human pathogens. This study aimed to detect the antibiotic susceptibility and production of extended-spectrum beta-lactamase (ESBL) of E. coli strains isolated from meat. E. coli was isolated and identified according to standard techniques using traditional and chromogenic media and confirmed by biochemical reaction. Kirby-Bauer disk diffusion method was used to determine antimicrobial susceptibility towards twelve commonly used antibiotics. The resistance of the isolated E. coli towards the third generation of cephalosporins was detected using cefotaxime (30µg), ceftriaxone (30 µg) and ceftazidime (30 µg). ESBL producer E. coli was investigated using combination test. The results showed that 135 (75%) of the 180 meat samples revealed positive isolation of E. coli. 77.33% of the chicken meat samples showed positive isolation of E. coli, while 63.33% (19/30) of minced beef meat samples showed positive growth of E. coli. From these isolates, it was clear that most of them were highly resistant to tetracycline (10 µg), amoxiclav (30 µg) and cefalexin (30 µg). The lowest resistance was observed with ceftriaxone (30 µg) and ceftazidime (30 µg). The resistance of the isolated E. coli towards the third generation of cephalosporins was ranged between 5 to 33%. This study revealed that the isolated E. coli was ESBL producer as 85.71, 83.33, 70.83, 68.18 and 66.66% were detected in chickens leg, skin, wing, abdomen and chest respectively; while minced meat showed isolation of 15.78% of the ESBL producer E. coli. The study concluded that chicken and beef minced meat sold in Khartoum state have high hazardous risk for transmission of ESBLs producing E. coli; thus quality control application is highly needed. Policy actions should be implemented in order to prevent cross transmission of ESBLs producer E. coli to human.
Key words: E. coli, ESBL producer E. coli, susceptibility pattern, meat quality.
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