MOLECULAR CHARACTERIZATION OF PATHOGENIC ESCHERICHIA COLI IN READY-TO-EAT GAME MEAT AND FRESH PRODUCE FROM SOUTHWESTERN REGION OF NIGERIA

MOLECULAR CHARACTERIZATION OF PATHOGENIC ESCHERICHIA COLI IN READY-TO-EAT GAME MEAT AND FRESH PRODUCE FROM SOUTHWESTERN REGION OF NIGERIA

CHAPTER ONE

INTRODUCTION: Outbreaks and foodborne pathogens pose a significant threat to human public health, leading to a substantial economic burden both in developed and less developed countries(Akhtar et al., 2014). More than 250 known foodborne diseases could be caused by food contaminated with bacteria, viruses, parasites, and toxins, which continue to be a public health problem in the world. Bacteria cause a large proportion (approximately 90%) of all foodborne illnesses(Bari and Yeasmin, 2018).The bacterial pathogens are commonly found in slaughtered livestock (cattle, sheep, and swine) and poultry (chicken and turkey), as well as ready-to-eat (RTE) foods including smoked/dried game meats and fresh produce (fruits and vegetables). Meat and poultry carcasses and their offal are frequently contaminated with pathogens which contaminate the carcasses from fecal material (Smith and Fratamico, 2018).

Shiga-toxin producing Escherichia coli O157:H7 (STEC), is a strain of the Enterohemorrhagic E. coli group, is recognized as an organism whose presence in any food material can lead to serious disease outbreak (Abreham et al., 2019). In the human gastrointestinal tract (GIT), E. coliO157:H7 is known to produce large quantity of Shiga-toxins, which can cause severe damage to the lining of the intestine and other organs of the body (Ingber, 2022). The organism is particularly associated with the development of hemolytic uremic syndrome, known to result in a mortality rate of 2 - 10% (Kim et al., 2020). The potentially high mortality associated with E. coli O157:H7 infection, therefore make its presence in any food material worrisome and of serious public health concern. Most outbreaks recorded has been traced to consumption of beef and vegetables (lettuce) contaminated with the E. coli O157:H7 strain (Bedasa et al., 2018). Although, undercooked ground beef meat has been identified as a leading food vehicle of E.coliO157:H7, fresh raw vegetables are also becoming increasingly important vehicle of transmission (Ngene et al., 2020). Many outbreaks of E .coliO157:H7 infections were associated with contaminated leafy lettuce, radish sprout, alfalfa sprout, potatoes. Contamination of vegetables with E. coli O157:H7 may occur at different stages from cultivation to transportation (Mostafidi et al., 2020). Vegetables grown in soil fertilized by animal manure have a great chance to be contaminated with E. coli O157:H7 (Iwu et al., 2021). E. coli O157:H7 can enter the lettuce tissue when lettuce seeds are grown in manure fertilized soil or by irrigation with water mixed with sewage or by contaminated surface water irrigation (Bintsis, 2018).

The present study aims to investigate the presence of pathogenic E. coli in ready-to-eat fresh produce and RTE game meats sold at open markets from various locations in Southwest, Nigeria. The prevalence of STEC and other pathogenic E. coli in RTE game meat and fresh produce will be determined with the selection of pathogenic E. coli based on the virulence genes and antimicrobial resistance patterns (Patterson et al., 2022;Hozzariet al., 2020).

Statement of the Problem

Pathogenic E.coli particularly Shiga toxin-producing E. coli (STEC) are capable of causing severe foodborne illness (Park et al., 2020). Raw or undercooked ground meat products, raw milk, and fecal contamination of vegetables are the primary causes of STEC outbreaks (Gourama, 2020).Ready-to-eat foods including game meat and fresh produce have been known to be a source of E.coli infections as several strains are known to produce toxins that can cause diarrhea (Abebe, 2020). Therefore, the need to know the prevalence of pathogenic E.coli strains in RTE foods sold in open markets in various locations in Nigeria exists. Antimicrobial resistant bacteria is a source of concern, it will be essential determine the antimicrobial resistance of theE.coli strains food in RTE foods in these areas in order to determine the public health risks for consumers (Duze et al., 2021).

Significance of the Study

The E. coli O157:H7 serovar is frequently used as the target organism in studies describing the survival of E. coli in foods (Duc et al., 2020). Ready-to-eat street food is a potential source of spreading pathogenic E. coli which are resistant to antimicrobial agents (Zurita et al., 2020). The presence of this organism in RTE game meat and fresh produce would indicate the food safety levels of these food in terms of hygiene and fecal contamination.

Aims and Objectives

1. To isolate pathogenic E. coli found in RTE game meat and fresh produce food samples sold in open markets in Southwest, Nigeria.
2. To characterize the various E. coli pathotypes isolated from these food samples using culture-based and molecular techniques.
3. Determine the antimicrobial resistance patterns of the E. coli strains.

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