Severity: Warning
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Filename: helpers/my_audit_helper.php
Line Number: 197
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 197
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 271
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 1075
Function: getPubMedXML
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3195
Function: GetPubMedArticleOutput_2016
File: /var/www/html/application/controllers/Detail.php
Line: 597
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 511
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 317
Function: require_once
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Introduction: The study aimed to determine the occurrence of genes encoding antibacterial resistance in Escherichia coli (E. coli) isolates recovered from poultry products.
Method: ology: Antibiotic susceptibility was tested using the disc diffusion method, and then resistance genes and virulence profiles were determined by whole-genome analysis.
Results: Out of 154 poultry products, 96 (62.34 %) were E. coli. Two isolates were positive to the test of synergy between the clavulanic acid and the third generation of cephalosporin (C3G) and showed a high level of resistance to penicillins and fluoroquinolones. Besides, the isolate E2 was notably resistant to tobramycine, tigecycline, aztreonam, and chloramphenicol. Whole-genome screening showed the presence of ESBL genes, namely, blaCTX-M-65, blaEC-15, blaTEM-1, and quinolone resistance genes gyrA_S83L and parC_S80I, in addition to other resistance genes. The virulence profile did not show the presence of either of the Shiga toxin genes stx1 and sxt2; nevertheless, other virulence factors were detected, such as cvaC; responsible for the production of colicin V and iroABCDEN genes.
Conclusion: The results alert us about the hygienic state of poultry products and the increasing level of antibacterial resistance, and pose a potential risk that could be caused by the transmission of the antimicrobial resistance to humans through the consumption of food products, leading to a reduction of the available antibiotic treatment options.
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http://dx.doi.org/10.1016/j.micpath.2025.107855 | DOI Listing |