ISOLATION AND ANTIBIOTICS PROFILES OF ESCHERICHIA COLI FROM RETAILED TURKEY MEAT IN AKUNGBA AKOKO.

The Pathogenic Escherichia coli can grow in turkey meat, it can also be released with the wastes coming from slaughter houses into the environment, where they can persist. We investigated the presence of diarrheagenic E. coli in specimens taken at retailer’s shop located in Akoko, Nigeria. Standard microbiological method was used for the enrichment using peptone water, isolation using selective media manccokey agar (MAC), preservation, identification and biochemical confirmation of Escherichia coli isolates. Twelve confirmed Escherichia coli where recovered in this study. Two sample were collected from akunbga akoko and two sample were aiso collected from ikare akoko. Akungba has the highest bacteria count of (7.60×105) this may be due to the poor personal hygiene of the meat seller in akungba. The standard Kirby- Bauer disk diffusion method was used to determine the antimicrobial agent sensitivity patterns. six antibiotics were chosen on the basis of their importance in treating human or animal E. coli infections and promoting growth in rearing of turkey. The antibiotics profile of the isolates was interpreted using the recommendation of clinical and Laboratory Standard institute (CLSI,2020) for Enterobacteriaceae and showed that they were all sensitive to Ciproflaxacin (fluoroquinolones), Trimethoprim, Chloramphenicol and relatively susceptible Azithromycin (Macrolides), streptomycin Beta-Lactams/Beta-Lactam inhibitior combination. They are all resistant to ceftazidimie. The antimicrobial resistant percentage, in this study, was 33% and 21% in Akungba and Ikare respectively. This difference might be due to sanitation and hygienic difference among those turkey meat sellers. E. coli particularly pathogenic strains have public importance which has been transmitted through consumption of raw meat. Application of food hygiene practice such as HACCP is recommended for high quality and safe meat for public consumption