Molecular Detection and Antimicrobial Resistance Profiles of Multidrug-Resistant Escherichia Coli in Ready-to-Eat Foods from Mobile Vendors in Awka, Nigeria

Background: Foodborne illness remains a significant public health concern, particularly in developing countries where mobile food vending is prevalent and food safety practices are often inadequate. Aims: This study aimed to investigate the occurrence, antimicrobial resistance profiles, and molecular resistance determinants of Escherichia coli isolated from ready-to-eat foods sold by mobile food vendors in Awka, Nigeria. Methodology: A total of 50 food samples, including porridge beans, spaghetti, jollof rice, stew, fried meat, and abacha, were collected in clean, sterile containers and analyzed using standard microbiological methods for isolating Escherichia coli. The Kirby-Bauer disk diffusion method was utilized to determine the antibiotic resistance patterns of the isolates, while polymerase chain reaction (PCR) was employed to detect the presence of resistance genes. Results: Among the 50 food samples analyzed, 24 (48%) yielded positive growth on agar plate. The highest contamination rates were observed in jollof rice (25%) and abacha (20.8%). Biochemical characterization confirmed these isolates, revealing a positive IMViC profile characteristic of E. coli. Antimicrobial susceptibility testing indicated high levels of resistance to commonly used antibiotics, particularly β-lactam, fluoroquinolone, tetracycline, carbapenem and cephalosporin by the isolates. Molecular screening identified key resistance genes (Bla_NDM and Bla_SHV), confirming the presence of carbapenemase and extended-spectrum beta-lactamase (ESBL) resistance determinants among the isolates. The detection of multidrug-resistant E. coli with clinically significant resistance genes in mobile food samples points to a potential risk of community dissemination of antimicrobial resistance through foodborne transmission. Conclusion: These findings highlight the urgent need for stricter regulations concerning mobile-vended foods, the improvement of hygiene practices among food handlers, and enhanced surveillance of antimicrobial resistance within a One Health approach.