What is it about?
Escherichia coli (E. coli) is a well-known bacteria that can be found almost everywhere and is a common cause of foodborne illnesses. It can also form a sticky layer called a biofilm, which makes it harder to kill with antibiotics. In this study, we wanted to find out how common E. coli is in raw beef and ready-to-eat beef products in Dhaka, the capital of Bangladesh. We tested a total of 240 beef samples for the presence of E. coli and also checked the overall cleanliness of the samples. Out of the 240 samples, 86 (36%) were found to contain E. coli. We tested these bacteria to see which antibiotics they were resistant to and found that they had varying resistance levels. The bacteria were most resistant to ampicillin, amoxicillin, ciprofloxacin, and azithromycin, but were more sensitive to vancomycin, meropenem, and aztreonam. We also looked at the genes responsible for antibiotic resistance in the bacteria and found that certain genes, like blaTEM and tetA, were more common. Finally, we tested whether these E. coli bacteria could form biofilms. Out of the 86 E. coli samples, 53 could form biofilms, and most of these bacteria had genes that help with biofilm formation. This study highlights the potential health risks from E. coli in beef products and the growing problem of antibiotic resistance. It emphasizes the need for better hygiene practices in the beef industry to protect public health.
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Why is it important?
This study is important because it highlights the presence of antibiotic-resistant E. coli in beef, which poses a serious health risk to consumers. The ability of these bacteria to form biofilms makes them harder to eliminate, increasing the risk of foodborne illnesses. Understanding the spread of these bacteria and their resistance patterns is crucial for improving food safety and hygiene practices, helping to protect public health.
Perspectives
From my personal perspective, this study was an invaluable opportunity to address critical health and food safety concerns in Bangladesh, a country with a dense population and increasing risks related to foodborne pathogens. Conducting this research allowed me to contribute to the understanding of how widespread antibiotic-resistant bacteria are in the beef supply chain. Given the public health challenges in Bangladesh, this research is particularly significant in promoting better food safety practices and awareness to protect consumers from potential health risks.
Sohel Rana
Sylhet Agricultural University
Read the Original
This page is a summary of: Molecular characterization of biofilm producing
Escherichia coli isolated from beef value chain in Bangladesh, Food Science of Animal Products, June 2024, Tsinghua University Press,
DOI: 10.26599/fsap.2024.9240059.
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