Antibiotic resistance pattern of Shiga-toxigenic Escherichia coli isolated from ready-to-eat food stuffs

Shiga toxigenic Escherichia coli are the most important causes of food-borne diseases due to the consumption of contaminated ready to eat foods. The present investigation was done to study the prevalence rate and antibiotic resistance pattern of STEC strains recovered from various types of ready to eat foods. Seven-hundred and twenty various types of food samples were collected and cultured. Isolated E. coli strains were approved another time using PCR. Approved colonies were tested for antibiotic susceptibility using the disk diffusion. Twenty-six out of 720 food samples (5.20%) were positive for E. coli strains. Prevalence of STEC strains were 1.52%. Salad (15%) had the highest prevalence of bacteria, while hamburger (2.50%) had the lowest. STEC strains exhibited the highest levels of resistance against tetracycline (100%), ampicillin (100%), gentamicin (81.81%) and ciprofl oxacin (72.72%), while exhibited the lowest against chloramphenicol (27.27%) and cotrimoxazole (45.45%). High prevalence of resistant STEC strains in ready to eat foods showed irregular prescription of antibiotic as well as lack of proper hygiene in restaurant and fast food centers. Cautious prescription of antibiotics and attentions to the principles of food security can decrease the risk of resistant STEC strains in ready to eat foods.