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Genetic relatedness, phylogenetic groups, antibiotic resistance, and virulence genes associated with ExPEC in Escherichia coli isolates from finfish and shellfish
Author(s) -
Divya Puthenkandathil Sukumaran,
Thajudeen Jabir,
Yousuf Jesmi,
Madavan Anand,
Abdulla Mohamed Hatha
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14837
Subject(s) - shellfish , virulence , biology , escherichia coli , antibiotic resistance , antibiotics , microbiology and biotechnology , serotype , veterinary medicine , aquatic animal , gene , fish <actinopterygii> , fishery , genetics , medicine
The aim of the study was to isolate and characterize Escherichia coli from finfish and shellfish. A total of 100 E. coli isolates (finfish = 42, shellfish = 58) were used in this study. Frequently encountered serotypes in shellfish and finfish were O14, O159, O23, and O5. Phylogenetic analysis revealed a significantly high prevalence of the B2 group in shellfish ( p < .05), while B1 and C groups were significantly more prevalent in finfish ( p < .05). The prevalence of antibiotic resistance was significantly higher in finfish isolates (85.71%), compared to shellfish isolates (31.03%). The prevalence of antibiotic resistance genes (ARGs)‐harboring E. coli was high in finfish (28.57%) compared to shellfish (15.5%). The incidence of extraintestinal pathogenic E. coli (ExPEC) was very low in seafood. Our finding suggests that seafood contaminated with E. coli strains harboring ARGs and virulence genes associated with ExPEC may have a significant health impact on consumers. Practical applications Finfish and shellfish are widely consumed all over the world because of their high nutritional quality. However, contaminated seafood consumption would result in serious health issues in consumers. The risk of health would be further complicated if seafood associated infections are caused by antibiotic‐resistant bacteria. Antibiotic‐resistant and extraintestinal pathogenic E. coli isolates from seafood represent the potential risk for consumers. Consumption of raw and partially cooked seafood should be avoided.