الفهرس 
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Abstract
Beef and chicken are the most widespread proteins widely consumed, in addition to being the major carriers of foodborne pathogens. Foodborne illnesses are frequently caused by Escherichia coli (E. coli). Therefore, this study was conducted to determine the occurrence of E. coli and the incidence of its antibiotic resistance in food outlets in some touristic cities in Egypt. So that, a total of 648 samples of chicken and beef meat (raw and cooked), equipment as well as hand swabs of food handlers (108 samples each) gathered from 54 food outlets in some touristic cities in Egypt. Out of 22 E. coli isolates identified in the examined samples, 7 isolates were identified as E. coli O157 while 15 isolates were belong to E. coli non-O157. The highest prevalence of E. coli O157:H7 (8.3%) isolates was recovered from raw chicken and cooked beef meat in Hurghada Governorate followed by Luxor Governorate (6.3%). While, the highest rate of contamination with E.coli non-O157 was detected in cooked beef, equipment and hand swabs of food handlers in Sharm El Sheikh and Hurghada Governorates. Serotyping of 15 E.coli isolates revealed five serotypes (O26: K60, O158: K, O44:K74, O114:K90 and untyable), whereas O26: K60 was the most common serotype (5/15, 33.3%). Regarding antibiotic resistance of these isolates, all E. coli O157:H7 isolates (100%) showed resistance to ampicillin (AMP), cefixime, ciprofloxacin and cotrimoxazole. As well, all E. coli non O157 isolates exhibited common resistance to ampicillin (AMP), pipracillin and cefixime. Moreover, multidrug resistance (MDR) was observed among all E. coli O157:H7 and non O157 isolates. Molecular identification of different virulence genes using PCR technique evidenced that all E. coli O157:H7 isolates harbor the eae gene with complete absence of stx1 gene while 11 and 5 E.coli non O157 strains carry eaeA and adrA genes, respectively. The most prevalent phylogroup among the E. coli O157:H7 strains was B2 identified in raw and cooked beef and cooked chicken, collected from Luxor, Hurghada, and Alexandria governorates, respectively. Whereas, D phylogenetic group E. coli O157:H7 was only found in raw chicken sample collected from Hurghada Governorate. Genotyping of the examined E.coli non O157 (n=15) by enterobacterial repetitive intergenic consensus PCR (ERIC-PCR) divided the isolates into 8 profiles and 7 clusters. Dendrogram analysis showed that raw meat (beef and chicken) and hand swabs isolates from food handler are located in the same cluster as in cluster I, II and IV. However, E. coli strains isolated from food equipment (cutting board and knife) are clustered with food isolates (raw chicken and cooked beef) as in cluster V, VI and VII. These observations further raise the possibility that food may have been contaminated by a food handler, food equipment, or both in the present study. Regarding the touristic cities, high genetic similarity (100%) between E.coli strains isolated from food outlets in the same visit was recorded in Cairo, Aswan, Sharm Elshekh, and Hurghada; these strains were grouped in identical clone clusters (II,V,VI,VII). In conclusion, the detection of pathogenic MDR E. coli O157:H7 and non O157 in food samples, food handlers and food equipment in some touristic cities in Egypt pose a serious risk to public health. Consequently, food authorities must undertake precise control measures to warranty a safe quality of food in food outlets for adequate consumer protection. In addition to this, food handlers must be trained effectively on food safety and hygiene.