Phenotypic and Genotypic Assessment of Antibiotic Resistance and Genotyping of , and Alleles of Bacteria Isolated from Raw Meat.

BACKGROUND

Foodstuffs with animal origins, particularly meat, are likely reservoirs of .

PURPOSE

An existing survey was accompanied to assess phenotypic and genotypic profiles of antibiotic resistance and genotyping of , and alleles amongst the bacteria recovered from raw meat.

METHODS

Six-hundred raw meat samples were collected and cultured. isolates were tested using disk diffusion and PCR identification of antibiotic resistance genes and genotyping.

RESULTS

Fifty-two out of 600 (8.66%) raw meat samples were contaminated with . Raw ovine meat (13.07%) had the uppermost contamination. bacteria displayed the uppermost incidence of resistance toward tetracycline (82.69%), erythromycin (80.76%), trimethoprim (65.38%), levofloxacin (63.46%), and amoxicillin (63.46%). All bacteria had at least resistance toward one antibiotic, even though incidence of resistance toward more than eight antibiotics was 28.84%. Total distribution of , and antibiotic resistance genes were 59.61%, 51.92%, 69.23%, and 65.38%, respectively. (84.61%), (76.92%), (50%), (39.13%), (38.46%), and (55.76%) were the most generally perceived alleles. (63.46%), (53.84%), (51.92%), and (42.30%) were the most generally perceived genotyping patterns. Frequency of , -, and - genotypes were 44.23%, 73.07%, and 80.76%, respectively. A total of 196 combined genotyping patterns were also perceived.

CONCLUSION

The role of raw meat, particularly ovine meat, in transmission of virulent and resistant bacteria was determined. and genotypes had the higher incidence. -, and bacteria had the higher distribution. Supplementary surveys are compulsory to originate momentous relations between distribution of genotypes, antibiotic resistance, and antibiotic resistance genes.