Prevalence of chlorquinolone- and cephalosporin-resistant Escherichia coli in fish and fish products in Ukraine

The article is related to food safety within the framework of the One Health concept. The research results presented in the article were aimed at showing the level of prevalence of fluoroquinolone-resistant Escherichia coli strains and strains with acquired resistance to beta-lactams and carbapenems in fish and fish products of fish processing enterprises in Ukraine. 45 strains of E. coli strains were isolated from samples of common perch ( Perca fluviatilis ), mackerel ( Scomber) , silver carp ( Hypophthalmicht hy s molitrix ), marble trout ( Salmo marmora t us ), gilthead bream ( Sparus aurata ) , crucian carp ( Cara s sius cara s sius ), common carp ( Cyprinus carpio ), herring ( Clupea sp. ), Atlantic horse mackerel ( Trachurus trachurus ) and fish products – samples of caviar, including salmon, blue mussel ( Mytilus edulis ) in brine, sauce, oil, smoked Caspian trout ( Salmo caspius ) spines. The resistance to the representatives of clinically important fluoroquin o lones of the second (ofloxacin, norfloxacin ), third ( levofloxacin) and fourth (moxifloxacin) generations was studied by the phenotypic method. Resistance to fluoroquinolones was inherent in 14 (31.1% of identified) E. coli strains. The probable production of carbapenemase (OXA-48 and OXA-48-like enzymes) by E. coli strains was determined using discs with meropenem (10 μg) and was suspected in 6 (13.3%) of the tested E. coli . The production of ESBL-enzymes was co n firmed by two phenotypic methods of combined and double discs in 5 (11.1%) E. coli strains. The production of AmpC-enzymes was confirmed by the phenotypic method for resistance to cefotaxime (30 μg) in 6 (13.3%) E. coli strains. The results of the study provide a justification for inclusion in the state monitoring to detect contamination of raw materials and products of fish processing enterprises in Ukraine with bacterial contaminants. Such monitoring will help to strengthen quality control and bio-safety of fishery raw materials and products as one of the links in the food chain in the One Health system.