从尼日利亚拉各斯出售的肉类中分离出的大肠杆菌和沙门氏菌的一种健康概念、流行率和表型抗生素敏感性

IO Adebesin, IO Sule, KT Kolapo, SO Amoka, CR Olomoko, OH Olubunmi
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摘要

本研究报告了从尼日利亚拉各斯州各城市出售的生肉和即食肉中分离出的沙门氏菌和大肠埃希氏菌的健康概念、流行率和抗菌药敏感性模式。采用传统的分离方法,在各自的选择性培养基上从该州不同地点的屠宰场、露天展示和包装产品中获得的 50 个肉类样本中分离出大肠杆菌和沙门氏菌,并通过革兰氏反应和生化试验进行了确认。结果分离出 33 种大肠杆菌和 27 种沙门氏菌,总感染率分别为 72% 和 68%。利用琼脂盘扩散法,对分离出的细菌进行了九种不同抗生素的抗菌药敏感性测试。所有沙门氏菌至少对一种抗生素具有抗药性,而分离出的两株大肠杆菌则对本研究中使用的所有抗生素都具有敏感性。在进行抗菌测试的 33 个大肠杆菌中,84.8% 对庆大霉素敏感,81.8% 对环丙沙星敏感,75.8% 对奥门菌素敏感。沙门氏菌的敏感性较低,74.1%的沙门氏菌对环丙沙星和庆大霉素敏感,70.4%的沙门氏菌对阿奇霉素敏感。庆大霉素是最有效的抗生素,而阿莫西林对大肠杆菌和沙门氏菌最无效。沙门氏菌的多重抗生素耐药性(MAR)指数介于 0.11-0.67 之间,而大肠杆菌则介于 0-0.89 之间。研究发现,大肠杆菌的抗药性比沙门氏菌强,从即食肉类中分离出来的细菌比从生肉中分离出来的细菌表现出更高的耐药性。
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One health concept, prevalence and phenotypic antibiotic susceptibility of Escherichia coli and Salmonella isolated from meats sold in Lagos, Nigeria
This study reports the one health concept, prevalence, and antimicrobial susceptibility patterns of Salmonella and Escherichia coli isolated from raw and ready-to-eat (RTE) meats sold in cities of Lagos State, Nigeria. The conventional method of isolation was used to isolate E. coli and Salmonella spp. on their respective selective media from fifty meat samples obtained from abattoirs, open display, and packaged products at various locations in the state and was confirmed by Gram’s reaction and biochemical tests. Thirty-three E. coli and Twenty-seven Salmonella spp. were isolated with the overall prevalence rate recorded as 72% and 68% respectively. The isolated bacteria were subjected to antimicrobial susceptibility testing on nine different antibiotics using the agar disc diffusion method. All the Salmonella were resistant to at least one antibiotic while two E. coli isolates showed susceptibility to all the antibiotics used in this study. Of the 33 E. coli subjected to antimicrobial testing, 84.8% were susceptible to gentamicin, 81.8% susceptible to ciprofloxacin, and 75.8% susceptible to Augmentin. A lower susceptibility pattern was observed on Salmonella with 74.1% of the Salmonella being susceptible to ciprofloxacin and gentamicin, and 70.4% susceptible to azithromycin. Gentamicin was the most effective antibiotic while amoxicillin was found to be least effective against E. coli and Salmonella isolated from the meat samples used in this study. The multiple antibiotic resistance (MAR) index of Salmonella ranged between 0.11-0.67 while E. coli ranged between 0-0.89. E. coli was found to be more resistant than Salmonella and the bacteria isolated from RTE meats showed higher MAR than those isolated from raw meats.
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