Antibioresistance, Phylogeny and Virulence Markers of Escherichia coli Strains Isolated from Chicken Meat Commercialised in Jijel Area (East Algeria)

1 University of Jijel, Laboratory of Pharmacology and Phytochemistry, Algeria
2 INSERM, UMR1043, F-31300 Toulouse, France


BOUDJERDA, D., H. BRUGERE, D. BIBBAL and M. LEHOUEL, 2016. Antibioresistance, phylogeny and virulence markers of Escherichia coli strains isolated from chicken meat commercialised in jijel area (East Algeria). Bulg. J. Agric. Sci., 22: 505–512

This study was conducted to investigate the prevalence, phylogeny, virulence markers and antibioresistance of commensal Escherichia coli. In order to get this objective Eighty-five (85) Escherichia coli isolates were obtained from 100 chicken meat samples commercialised in butcheries localised in Jijel area (East Algeria). Our results showed that strains belonged to phylogenetic groups A and B1 were the most common 67.5% and 16.9% respectively followed by B2 4.7% and D 11.76% groups. Antibiogramme results revealed three great antibiotic groups and more than one hundred antibiotype, the fi rst include antibiotics which have between 50% to 70% of resistant strains (Ampicillin, Amoxicillin, Trimethoprim, Sulphonamid, Tetracycline), the second one, have 20% to 50% of resistant strains (Amoxicillin plus Clavulanic acid, Kanamycin, Streptomycin, Ciprofl oxacin, Flumequin, Neomycin) and the third group include less than 20% of resistant strains (Cephalothin, Gentamicin, Colistin). Furthermore, antibioresistance to Flumequin, Trimethoprim, Sulfamethoxazole-Trimethoprim, and Tetracycline are more frequent in analysed chicken meat samples. PCR investigation shown the predominance of strains with Extraintestinal pathogenic E. coli virulence factors related genes (2.4%) and the presence of strains with EAEC and EIEC genes. We noted also that strains carrying more than two virulence factors are belonged to B2 or D phylogenetic groups and present less resistance to antibiotics whereas strains belonged to group A or B1 present less virulence factors and high rate of antibioresistance.

Key words: chicken meat, Escherichia coli, virulence factors, antibioresistance, phylogeny

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