Isolation and bio-control of Extended Spectrum Beta-Lactamase (ESBL)-producing Escherichia coli contamination in raw chicken meat by using lytic bacteriophages

Duc Hoang Minh, Son Hoang Minh, Ken-ichi Honjoh, Takahisa Miyamoto

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3 Citations (Scopus)

Abstract

Extended Spectrum Beta-Lactamase-producing Escherichia coli (ESBLEC) were isolated from 12/13 (92.3%) raw chicken meat samples by using selective culture and PCR. Of the 27 ESBLEC analyzed, 33.3% (9/27) of isolates were positive for ESBL of CTX-M group 1 followed by TEM (22.2%), SHV (22.2%), CTX-M group 2 (11.1%), and CTX-M group 9 (11.1%). None of ESBLEC tested were positive for stx1, stx2, eae, ehxA, saa, and subAB genes of Shiga toxin-producing E. coli. Among 22 isolated phages, phages PBL66-CL1 and PBL116-CS6 infected 21 (77.7%) and 20 (74%) of 27 ESBLEC isolates examined, respectively. The remaining phages lysed less than 50% of the hosts tested. Compared to non-treatment, the treatment of isolate EBL116 in the broth medium with phage cocktail of PBL66-CL1 and PBL116-CS6 at 25 °C and 5 °C after 6 h significantly reduced bacterial viable counts by 5.06 and 1.33 log CFU/mL, respectively. When the treatment was performed on raw chicken meat samples, viable counts of EBL116 were also decreased by 2.02 and 1.67 log CFU/4 cm2 meat piece after 6 h at 25 °C and 5 °C, respectively. This study demonstrates a high prevalence of ESBLEC in raw chicken meat and possible use of lytic phages as bactericide for controlling ESBLEC.

Original languageEnglish
Pages (from-to)339-346
Number of pages8
JournalLWT - Food Science and Technology
Volume71
DOIs
Publication statusPublished - Sep 1 2016

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raw chicken meat
beta-lactamase
beta-Lactamases
bacteriophages
Bacteriophages
Meat
Chickens
biological control
Escherichia coli
Shiga-Toxigenic Escherichia coli
Shiga toxin-producing Escherichia coli
Bacterial Load
antibiotics
meat
sampling
Polymerase Chain Reaction

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

@article{bb6b536e63ca4adb862fab4c7c67aae3,
title = "Isolation and bio-control of Extended Spectrum Beta-Lactamase (ESBL)-producing Escherichia coli contamination in raw chicken meat by using lytic bacteriophages",
abstract = "Extended Spectrum Beta-Lactamase-producing Escherichia coli (ESBLEC) were isolated from 12/13 (92.3{\%}) raw chicken meat samples by using selective culture and PCR. Of the 27 ESBLEC analyzed, 33.3{\%} (9/27) of isolates were positive for ESBL of CTX-M group 1 followed by TEM (22.2{\%}), SHV (22.2{\%}), CTX-M group 2 (11.1{\%}), and CTX-M group 9 (11.1{\%}). None of ESBLEC tested were positive for stx1, stx2, eae, ehxA, saa, and subAB genes of Shiga toxin-producing E. coli. Among 22 isolated phages, phages PBL66-CL1 and PBL116-CS6 infected 21 (77.7{\%}) and 20 (74{\%}) of 27 ESBLEC isolates examined, respectively. The remaining phages lysed less than 50{\%} of the hosts tested. Compared to non-treatment, the treatment of isolate EBL116 in the broth medium with phage cocktail of PBL66-CL1 and PBL116-CS6 at 25 °C and 5 °C after 6 h significantly reduced bacterial viable counts by 5.06 and 1.33 log CFU/mL, respectively. When the treatment was performed on raw chicken meat samples, viable counts of EBL116 were also decreased by 2.02 and 1.67 log CFU/4 cm2 meat piece after 6 h at 25 °C and 5 °C, respectively. This study demonstrates a high prevalence of ESBLEC in raw chicken meat and possible use of lytic phages as bactericide for controlling ESBLEC.",
author = "{Hoang Minh}, Duc and {Hoang Minh}, Son and Ken-ichi Honjoh and Takahisa Miyamoto",
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T1 - Isolation and bio-control of Extended Spectrum Beta-Lactamase (ESBL)-producing Escherichia coli contamination in raw chicken meat by using lytic bacteriophages

AU - Hoang Minh, Duc

AU - Hoang Minh, Son

AU - Honjoh, Ken-ichi

AU - Miyamoto, Takahisa

PY - 2016/9/1

Y1 - 2016/9/1

N2 - Extended Spectrum Beta-Lactamase-producing Escherichia coli (ESBLEC) were isolated from 12/13 (92.3%) raw chicken meat samples by using selective culture and PCR. Of the 27 ESBLEC analyzed, 33.3% (9/27) of isolates were positive for ESBL of CTX-M group 1 followed by TEM (22.2%), SHV (22.2%), CTX-M group 2 (11.1%), and CTX-M group 9 (11.1%). None of ESBLEC tested were positive for stx1, stx2, eae, ehxA, saa, and subAB genes of Shiga toxin-producing E. coli. Among 22 isolated phages, phages PBL66-CL1 and PBL116-CS6 infected 21 (77.7%) and 20 (74%) of 27 ESBLEC isolates examined, respectively. The remaining phages lysed less than 50% of the hosts tested. Compared to non-treatment, the treatment of isolate EBL116 in the broth medium with phage cocktail of PBL66-CL1 and PBL116-CS6 at 25 °C and 5 °C after 6 h significantly reduced bacterial viable counts by 5.06 and 1.33 log CFU/mL, respectively. When the treatment was performed on raw chicken meat samples, viable counts of EBL116 were also decreased by 2.02 and 1.67 log CFU/4 cm2 meat piece after 6 h at 25 °C and 5 °C, respectively. This study demonstrates a high prevalence of ESBLEC in raw chicken meat and possible use of lytic phages as bactericide for controlling ESBLEC.

AB - Extended Spectrum Beta-Lactamase-producing Escherichia coli (ESBLEC) were isolated from 12/13 (92.3%) raw chicken meat samples by using selective culture and PCR. Of the 27 ESBLEC analyzed, 33.3% (9/27) of isolates were positive for ESBL of CTX-M group 1 followed by TEM (22.2%), SHV (22.2%), CTX-M group 2 (11.1%), and CTX-M group 9 (11.1%). None of ESBLEC tested were positive for stx1, stx2, eae, ehxA, saa, and subAB genes of Shiga toxin-producing E. coli. Among 22 isolated phages, phages PBL66-CL1 and PBL116-CS6 infected 21 (77.7%) and 20 (74%) of 27 ESBLEC isolates examined, respectively. The remaining phages lysed less than 50% of the hosts tested. Compared to non-treatment, the treatment of isolate EBL116 in the broth medium with phage cocktail of PBL66-CL1 and PBL116-CS6 at 25 °C and 5 °C after 6 h significantly reduced bacterial viable counts by 5.06 and 1.33 log CFU/mL, respectively. When the treatment was performed on raw chicken meat samples, viable counts of EBL116 were also decreased by 2.02 and 1.67 log CFU/4 cm2 meat piece after 6 h at 25 °C and 5 °C, respectively. This study demonstrates a high prevalence of ESBLEC in raw chicken meat and possible use of lytic phages as bactericide for controlling ESBLEC.

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