Detection of Shiga toxins from Escherichia coli O157:H7 amongst Coliform Bacteria Isolated from Poultry Meats sold in some parts of Gombe Metropolis

Abstract

With the increase in global demand and consumption of poultry meat, as well as variety in poultry meat and products, microbial safety must be ensured. Escherichia coli has for decades been identified as an important zoonotic pathogen. This study aimed to investigate the presence of pathogenic E. coli from chicken meats obtained from various outdoor vendors in Gombe metropolis, Gombe State, Nigeria. A total of 60 chicken parts; 10 samples per chicken (including breast, drumstick, wings, thighs, backs and legs) were purchased. The samples were analysed via bacteriological culture-based techniques on MacConkey agar and Eosin Methylene Blue agar; Gram staining, further growth on Sorbitol MacConkey Agar and polymerase chain reaction (PCR) using Stx2 primer and enteropathogenic E. coli were characterised. The occurrence of E. coli was 50% (n=30). Other coliforms found were Klebsiella pneumoniae (25%), Citrobacter spp (10%) and Enterobacter aerogenes (6.7%). Meanwhile, the occurrence of E. coli was highest in the chicken legs with 33.3% (n= 10) and lowest in drumsticks with 6.7% (n=02). The highest contamination level of E. coli was in chicken legs with 3.00 x 10³ CFU/g, while the lowest was observed in drumsticks at 1.32 x 10³ CFU/g. Of the 30 E. coli isolates across all the chicken parts, only 16.6% (n=5) contained Stx2 genes. Educating the vendors on good hygiene practices is critical in eliminating contamination and thereby preventing outbreaks due to E. coli O157:H7.