Occurrence ofEscherichia coli in smoked meat

Abstract

Samples of pork 'Sa-rep' (smoked meat) locally prepared in Mizoram and popularly consumed by the mizo people were screened, to study the prevalence of food-borne zoonotic pathogen Escherichia coli. Analysis of 100 samples revealed 9 (9%) isolates of E.coli, ofthese 8 belonged to 6 serogroups, viz. 02, 023, 079, 0130, 0139 and 0172 while one turned out to be rough. The antibiotic sensitivity test showed that all isolates were resistant to erythromycin and penicillin, whereas all showed sensitivity to ciprofloxacin, gentamycin and streptomycin. Amongst the 9 isolates of E.coli, 8 (88.890/0) turned sensitive to tetracycline. The pathogenic nature of isolates was studied by congo red dye adsorption (eRDA) test and haemolysin test wherein all isolates turned out to be positive after 36 hr of incubation in eRDA and 77.78% were found positive in haemolysin test. Occurrence of public health significant E. coli in 'Sa-rep' preparation from a place like Aizawl, wherein maximum people prefer meat consumption represents a matter ofconcern from public health point of view.