Safety of raw meat and shellfish in Vietnam: An analysis of Escherichia coli isolations for antibiotic resistance and virulence genes

Van, T, Chin, J, Chapman, T, Thuoc, T and Coloe, P 2008, 'Safety of raw meat and shellfish in Vietnam: An analysis of Escherichia coli isolations for antibiotic resistance and virulence genes', International Journal of Food Microbiology, vol. 124, pp. 217-223.


Document type: Journal Article
Collection: Journal Articles

Title Safety of raw meat and shellfish in Vietnam: An analysis of Escherichia coli isolations for antibiotic resistance and virulence genes
Author(s) Van, T
Chin, J
Chapman, T
Thuoc, T
Coloe, P
Year 2008
Journal name International Journal of Food Microbiology
Volume number 124
Start page 217
End page 223
Total pages 7
Publisher Elsevier
Abstract This study was conducted to examine a current baseline profile of antimicrobial resistance and virulence of Escherichia coli isolated from foods commonly sold in the market place in Vietnam. E. coli were isolated from 180 samples of raw meat, poultry and shellfish and also isolated from 43 chicken faeces samples. Ninety-nine E. coli isolates recovered from all sources were selected for the investigation of their susceptibility to 15 antimicrobial agents by the disk diffusion method. Eighty-four percent of the isolates were resistant to one or more antibiotics, and multi-resistance, defined as resistance to at least 3 different classes of antibiotics, was detected in all sources. The rates of multi-resistance were up to 89.5% in chicken, 95% in chicken faeces and 75% in pork isolates. Resistance was most frequently observed to tetracycline (77.8%), sulfafurazole (60.6%), ampicillin (50.5%), amoxicillin (50.5%), trimethoprim (51.5%), chloramphenicol (43.4%), streptomycin (39.4%), nalidixic acid (34.3%) and gentamicin (24.2%). In addition, the isolates also displayed resistance to fluoroquinolones (ciprofloxacin 16.2%, norfloxacin 17.2%, and enrofloxacin 21.2%), with chicken isolates showing the highest rates of resistance to these antibiotics (52.6 63.2%).
Subject Food Sciences not elsewhere classified
Keyword(s) Escherichia coli
food
antibiotic resistance
resistance gene
virulence gene
DOI - identifier 10.1016/j.ijfoodmicro.2008.03.029
Copyright notice Copyright © 2008 Elsevier B.V. All rights reserved.
ISSN 0168-1605
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