Vol. 9, Issue 1, Part C (2024)

Author(s): Manoj Kumar Kalwaniya, Devender Choudhary and Surendra

Abstract: An essential pathogen that is found in food is Escherichia coli. It serves as a facultative anaerobic bacterium that is harmful to both humans and animals and is part of normal microbial flora of digestive tract. Diarrheagenic E. coli are those that cause diarrhea along with other enteric illnesses. Although many strains of E. coli colonize the intestine innocuously, others cause a variety of intestinal illnesses. E. coli contamination of meat as well as meat products poses a risk to public health. 100 samples of RTE meat products (30), chevon (20), mutton (20), and chicken meat (30) were gathered from the Rajasthani city of Udaipur. The chicken, mutton, chevon, and RTE meat products all had E. coli incidence levels of 56.66% (17), 45% (9), 40% (8), and 13.33% (4), respectively. Antibiotic susceptibility testing against ten different antibiotics were also performed on all E. coli isolates of meat/meat products. The results of the antibiogram study showed that the isolates were susceptible to ceftriaxone (78.95%), gentamicin (78.95%), and ampicillin (63.16%). While erythromycin (94.74%), Amoxicillin+Clavulanic acid (68.4%), and Oxytetracycline (68.4%) were all shown to be resistant to the isolates.