Susceptibilidad antimicrobiana y evaluación de mecanismos de resistencia de cepas de E. coli aisladas de vegetales frescos listos para el consumo y empacados

Abstract

The present study was performed as a complement to the project. "The Microbial Quality of Vegetables Ready-to-Eat". The purpose is to know if E. coli strains that were isolated from fresh food ready for consumption and packaged or not resistance to antibiotics and its possible mechanisms of resistance. In total, 276 samples were analyzed, which were pre-mixed in lactose broth and subsequent isolation of presumptive strains on MacConkey agar, were analyzed; The cultures were purified until obtaining colonies typical of E. coli and confirmed by means of the identification system Microgen GN-ID, finally the bacterial susceptibility was evaluated by means of the disc diffusion technique against 15 antibiotics and the evaluation of the mechanisms of Resistance to β-lactam and polymyxins. The results show three important aspects: the presence of Escherichia coli with 9%, a high percentage of resistance to colistin, streptomycin and cefalotin; and, the sensitivity of 100% for ceftazidime, cefepime and imipenem. As a conclusion, no ESBL-producing strains were present with these results.