Evaluation of genotypical antimicrobial resistance in ESBL producing Escherichia coli phylogenetic groups isolated from retail poultry meat

The aim of this study was evaluation of resistance-encoding genes distribution among extended spectrum beta-lactamase (ESBL)-producing Escherichia coli isolated from retail poultry meat. A total of 123 raw poultry breasts meat samples from different batches (sample per batch) were taken from randomly selected six Lithuanian retail markets. The study showed high contamination with E. coli (92.7%), and more than half (54.0%) of the E. coli isolates were ESBL-producing E. coli. ESBL-producing E. coli isolates were resistant to beta-lactams (except cefotetan), monobactams (100%), quinolones (54.5%), and aminoglycosides (33.3%). Most (85.0%) strains were attributed to phylogenetic group B1 and expressed blaCTX-M genes associated with resistance to -lactam antibiotics, while blaTEM was identified more often (70.6%) in phylogenetic group A and blaSHV in phylogenetic group D (50.0%). A subgroup, B1, had the highest antimicrobial resistance rate (74.7%) and more resistance genes were detected in this subgroup. Correlations between phylogenetic groups and the genes that encoded resistance to -lactams were not detected. These research findings shows some link between phylogenetic group and antimicrobial resistance genes. Also it shows a high risk of spreading antimicrobial resistance encoding genes to human commensal or potential pathogenic bacteria. Practical applicationsEscherichia coli is common commensal bacteria associated with antimicrobial resistance to wide range of antimicrobials which uses in human medicine also. Genes, encoding antimicrobial resistance, could be easily spread among animals, humans or moved from animals to humans at slaughter or food processing. Even resistant bacteria damaged or killed during food processing, it is possible genetic sequences remain intact. High hygiene standards should be followed at slaughter houses and during food preparation process to avoid potential hazardous genetic material spreading to food processing workers and consumers. It could lead treatment failure in medicine, especially immunocompromised people.