Isolation and Drug Resistance Analysis of Escherichia coli and Salmonella spp. in Pork from Sichuan Province

doi:10.7506/spkx1002-6630-201213043

Abstract

Abstract: One hundred and twenty-six pork samples were collected in Sichuan province. Escherichia coli and Salmonella spp. were isolated using selective medium. The isolates were identified by morphological characteristics and confirmed by 16s rDNA sequence analysis. The susceptibility to seventeen antibiotics was performed according to the standard disk diffusion method recommended by the Clinical and Laboratory Standards Institute (CLSI). The results showed that 105 E. coli and 17 Salmonella spp. were obtained with detection frequency of 83.33% and 14.28%, respectively. Of 105 E. coli isolates, 55.3% and 52.3% were resistant to tetracycline and ampicillin, respectively. The resistance frequency to other antibiotics decreased in the following order: K (26.7%) > S (19.1%) > CIP (17.1%) > NOR (14.3%) > KF (11.5%) > SAM (4.8%) > CRO, CTX, ATM, CN (2.9%) > CAE (1.9%) > AMC (0.8%) > AK (0.1%) > IPM (0%), TZP (0%). There were 28 resistance profiles. Among these resistance profiles, AMP, TET and AMP/TET profiles were dominant. In addition, 55.5%, 38.9% and 27.8% of 17 Salmonella isolates were resistant to tetracycline, ampicillin and streptomycin, respectively. The resistance frequency to other antibiotics decreased in the following order: SAM, AMC (11.1%) > CTX, K, KF, CN, CIP, NOR (5.6%) > CRO, CAE, IPM, ATM, TZP and AK (0%). There were 13 resistance profiles. The isolates in pork from Sichuan province had appeared a certain drug-resistant frequency. Although the resistance frequency was lower than other reports, the multi-drug resistance was common in the isolates from pork, suggesting that the isolates from pork should be cautioned because they may constitute a reservoir of antibacterial resistance.

Key words: Sichuan province, pork, Escherichia coli, Salmonella spp., drug resistance

CLC Number:

ZOULi-kou，PUYan-jun，YANGLi，LIUChun-hua，XIAOPing，LUOYan，LIBei. Isolation and Drug Resistance Analysis of Escherichia coli and Salmonella spp. in Pork from Sichuan Province[J]. FOOD SCIENCE, 2012, 33(13): 202-206.

[1]	GAN Yufei, XUE Zhenglian, ZHOU Jie, WANG Fang, WANG Zhou, LIU Yan. Inhibition and Mechanism of Action of Truncated Phospholiase A1 Accessory Protein S from Serratia marcescens against Escherichia coli [J]. FOOD SCIENCE, 2021, 42(7): 45-51.
[2]	WU Yutong, ZHANG Chao, CHEN Qian, KONG Baohua. Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(3): 128-135.
[3]	SHAN Shan, HUANG Zhaohong, HUANG Yanmei, LIU Daofeng, LIU Chengwei, HUANG Yunhong, LONG Zhong’er. Rapid Detection of Shiga Toxin-producing Escherichia coli by Immunochromatography Combined with Asymmetric Polymerase Chain Reaction [J]. FOOD SCIENCE, 2021, 42(2): 312-318.
[4]	MEN Jiaxuan, XIONG Bo, HAO Yanan, LI Xuan, LIU Yining, XIE Xixian. Metabolic Engineering of Escherichia coli for Efficient Synthesis of L-Phenylalanine [J]. FOOD SCIENCE, 2021, 42(2): 114-120.
[5]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[6]	ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing. Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose [J]. FOOD SCIENCE, 2021, 42(2): 218-226.
[7]	SHAN Shan, HUANG Yanmei, ZHAO Xuelong, CHEN Wenyao, LIU Chengwei, LONG Zhong’er, LIU Daofeng,. Detection of Escherichia coli O157:H7 by Cascade Signal Transduction System Combined with Immunochromatography [J]. FOOD SCIENCE, 2021, 42(18): 314-320.
[8]	ZHAO Linna, LIU Na, WANG Xueshuo, CUI Shenghui. Preparation of Reference Materials for Enteroaggregative Escherichia coli Cells and Genomic DNA [J]. FOOD SCIENCE, 2021, 42(18): 103-110.
[9]	LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping. Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork [J]. FOOD SCIENCE, 2021, 42(15): 50-57.
[10]	MA Junmei, FAN Sufang, LI Qiang, HE Liangna, FAN Lixin, CAO Meirong, SUN Lei, WANG Dong, SUN Wenyi. Determination of 30 Foodborne Stimulant Drug Residues in Pork and Beef Using Ultra-high Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 276-285.
[11]	Fan Yiling, WANG Shujuan, LI Qiongqiong, HU Ying, SONG Minghui, Qin Feng, Liu Hao, YANG Meicheng. Rapid Detection of Shiga Toxin-producing Escherichia coli by Recombinase Polymerase Amplification Combined with Centrifugal Compact Disc Microfluidic Chip [J]. FOOD SCIENCE, 2021, 42(10): 297-304.
[12]	ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao. Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce [J]. FOOD SCIENCE, 2021, 42(1): 93-100.
[13]	WU Ying, LAI Lixian, ZHANG Wangang. Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(1): 228-234.
[14]	ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua. Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties [J]. FOOD SCIENCE, 2020, 41(9): 50-56.
[15]	LIU Dengyong, CAO Zhenxia. Aroma Release from Stewed Pork with Brown Sauce during Oral Processing [J]. FOOD SCIENCE, 2020, 41(4): 164-171.

Isolation and Drug Resistance Analysis of Escherichia coli and Salmonella spp. in Pork from Sichuan Province

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments