Isolation, identification and antibiotic sensitivity pattern of Escherichia coli in raw pork: A cross sectional study
Pankaj Mangal, Rakesh Rao and Rajani Joshi
Pork is the most perishable of all important food since it contains sufficient nutrients needed to support the growth of microorganisms. Pork contains a high number of pathogenic bacteria such as Escherichia coli, nontyphoid Salmonella serovars and Staphylococcus aureus which remain a potential threat to human health and also serve as possible sources of infection. A wide range of possible microorganisms are transmitted by pork to human beings but fewer are likely to have a major impact on public health. In the present study, a total of 50 raw pork samples were collected from four private commercial enterprise meat outlets in Bikaner, Rajasthan and were analyzed for isolation, identification and antibiotic sensitivity pattern for Escherichia coli. Out of 50, 41 (82.0%) raw pork samples were positive for Escherichia coli (82.0%). Antibiotic sensitivity testing was performed on all the 41 Escherichia coli positive raw pork samples using eleven different types of antibiotics. Out of 11 antibiotics, 3 antibiotics gentamicin, streptomycin and sulphatriad showed 100% sensitivity and 2 antibiotics ampicillin and penicillin-G showed 100% resistant in all these positive Escherichia coli isolates.