PHENOTYPIC AND GENOTYPIC RESISTANCE IN AIEC, STEC AND EAEC PATHOTYPES OF E. COLI
Abstract
Escherichia coli is a bacteria that is very present in our daily life, as a commensal or pathogenic organism. There are a large number of pathogenic strains capable of producing diseases, being of great importance for public health those strains transmitted through food, causing foodborne infections with great morbidity. In some cases, the strains that cause these outbreaks can be highly pathogenic, causing high mortality and very serious health implications for those affected. In this study, we focused on investigating the presence of strains transmitted through food of meat origin that belong to one of the 3 pathotypes investigated (STEC, AIEC and EAEC). On the other hand, we proposed to investigate the antibiotic resistance of E. coli strains isolated from meat foods. Our results showed the high phenotypic resistance of the great majority of E. coli strains isolated in this study, posing a serious problem for public health. This makes it necessary to maximize vigilance and control measures for these pathotypes throughout the food chain. It is also necessary to be cautious in the use of antibiotics, since their inappropriate use would lead to an increase in the therapeutic difficulty of infections, threatening to put an end to a century of medical advances.
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