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Article

Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers

1
Department of Animal Science, University for Development Studies, P.O. Box TL 1882, Tamale 1350, Ghana
2
Department of Food Science, University for Development Studies, P.O. Box TL 1882, Tamale 1350, Ghana
3
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
*
Authors to whom correspondence should be addressed.
Antibiotics 2020, 9(12), 869; https://doi.org/10.3390/antibiotics9120869
Received: 23 October 2020 / Revised: 7 November 2020 / Accepted: 11 November 2020 / Published: 4 December 2020
(This article belongs to the Special Issue Antimicrobial-Resistance of Food-Borne Pathogens)
Bacterial foodborne infections, including meat-derived infections, are globally associated with diseases and some deaths. Antibiotics are sometimes used to treat bacterial infections. The use of antibiotics by farmers contributes to the development of resistance by foodborne pathogens. This study aimed to investigate the antibiotics used by farmers and the occurrence of antibiotic-resistant Escherichia coli in ready-to-eat (RTE) meat sources. Data was obtained from livestock farmers through the administration of semistructured questionnaires (n = 376) to obtain information on their demographics, knowledge and antibiotic usage. The procedure in the USA Food and Drug Administration (FDA)’s Bacteriological Analytical Manual was used for E. coli detection. Antibiotic resistance test was performed using the disk diffusion method. The findings revealed that most of the farmers were male (74.5%), were aged 30−39 years (28.5%), had tertiary education (30.3%) and had 6−10 years of experience in livestock husbandry. Sheep (65.7%) were the most reared livestock, and antibiotics were mostly used to treat sick animals (36.7%). Tetracycline (27.7%) was the most common antibiotic used by farmers, followed by amoxicillin/clavulanic acid (18.6%) and trimethoprim/sulfamethoxazole (11.7%). Most farmers (56.1%) said they had knowledge of antibiotic usage. The prevalence of E. coli in RTE meats was lowest in pork (6.0%) and highest in chevon (20.0%). E. coli isolates from RTE meats were highly resistant to teicoplanin (96.77%), tetracycline (93.55%), amoxicillin/clavulanic (70.97%), azithromycin (70.97%) and trimethoprim/sulfamethoxazole (58.06%) but was susceptible to chloramphenicol (93.55%), ciprofloxacin (61.29%) and ceftriaxone (58.06%). The multiple antibiotic index ranged from 0.22 to 0.78. Multidrug resistance (93.55%) was high among the E. coli isolates. The resistance pattern AmcAzmTecTeSxt (amoxicillin/clavulanic acid–azithromycin–telcoplanin–tetracycline–trimethoprim/sulfamethoxazole) was the most common. The use of antibiotics by farmers must be well regulated. Sellers of RTE meats also ought to take hygiene practices seriously to keep meat safe and healthy for public consumption. View Full-Text
Keywords: antibiotics; E. coli; farmers; Ghana; ready-to-eat meats antibiotics; E. coli; farmers; Ghana; ready-to-eat meats
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MDPI and ACS Style

Abass, A.; Adzitey, F.; Huda, N. Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers. Antibiotics 2020, 9, 869. https://doi.org/10.3390/antibiotics9120869

AMA Style

Abass A, Adzitey F, Huda N. Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers. Antibiotics. 2020; 9(12):869. https://doi.org/10.3390/antibiotics9120869

Chicago/Turabian Style

Abass, Abdulai, Frederick Adzitey, and Nurul Huda. 2020. "Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers" Antibiotics 9, no. 12: 869. https://doi.org/10.3390/antibiotics9120869

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