Isolation, identification, and antibiogram studies of Escherichia coli from salad vegetable samples sold in Dhaka city

Abstract

Escherichia coli (E.coli) is a gram-negative, rod-shaped bacterium in the family Enterobacteriaceae. E.coli is an organism of bacteria that can be identified living in a variety of conditions, such as warm blooded animals' and humans' gastrointestinal tracts, where it is a component of the gut microbiota and frequently released into the environment through wastewater effluent or diarrhea. The most common way to develop E.coli is by consuming contaminated food. Therefore, the purpose of the study was to find out the microbial composition of typical salad components and their potential to serve as a source of antibiotic-resistant bacteria. For the collection of samples, six different market places of Dhaka city were focused. This study “Isolation, Identification, and Antibiogram Studies of E.coli from Salad Vegetable Samples Sold in Dhaka City” was done with the target to survey the amount of resistance among Escherichia coli strains isolated from Salad items. In this present study, 200 E. coli samples were collected from salad items of six different areas of Dhaka city. After the extraction of these 200 positive Escherichia coli samples, the Kirby-Bauer disk diffusion method had been performed to evaluate the pathogenic organisms that are susceptible to antibiotics. From these 200 samples, the current study explained a combination of susceptibility and resistance. Amikacin (AMK) 90.5% and Ampicillin 97% indicate the greatest amount of resistance between these various types of antibiotics, whether streptomycin (S) 94% and imipenem (IMP) 97% indicate the greatest sensitivity. The fraction of isolated resistance to a single antibiotic is 100%, whilst the amount of isolated resistance to different antibiotics is 98% among these 200 samples. The outcome shows that Salads should always be well cleaned as these salads might be an essential safe place for various types of antibiotic resistant pathogens.