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Research Article Open access CC BY 4.0

Antibiogram of Escherichia coli Isolated from Fish (Salmon Fish)/Meat (Beef)

Ejimofor Chiamaka Frances, Oledibe Odira Johnson, Nwakoby Nnamdi Enoch, Afam-Ezeaku Chikaodili Eziamaka, Mbaukwu Onyinye Ann

Asian Journal of Biochemistry, Genetics and Molecular Biology · pp. 1–10 · Published 6 Apr 2023

10.9734/ajbgmb/2023/v13i4298

Abstract

Although meat and fish are prized delicacy in Nigeria, they can also spread germs that are multidrug resistant (MDR). Moreover, research on these MDR bacteria from Awkametropolies is scarce. Thus, the bacteriological characteristics and antibiogram profiles of E coli isolated from meat and fish were studied in this investigation. Twenty different meat and fish samples from the research sites were gathered and microbiologically examined. Standard microbiological procedures were used to conduct a total viable count, a coliform count, a bacterial characterisation, and an identification of the bacteria. The results showed that "meat" samples had both the highest coliform count (2.1105 to 6.2105 cfu/g) and total viable bacteria count (3.4105 to 7.7105 cfu/g). In all, 78 and 85 microorganisms were found in samples of smoked fish and beef, respectively. The disc diffusion technique was used to determine the antibiotic sensitivity pattern. Gentamicin, Amoxycillin/clavulanate, Streptomycin, Cloxacillin, Erythromycin, Chloramphenicol, Cotrimoxazole, Tetracycline, Penicillin, Ciprofloxacin, Ofloxacin, Levofloxacin, Ceftriaxone, Amoxycillin, and vancomycin were the antibiotics that E. coli was most sensitive to, with sensitivity rates of 92. The findings of the current study demonstrate that fluoroquinolones are efficient in treating E. coli infections, including those caused by methicillin-resistant strains, in this setting.

Antibiotics bacteria fish meat

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