Журнал векторной биологии

Prevalence and antimicrobial resistance of Escherichia coli in ready to eat foods

Fateha Akther Ema

Ready to eat (RTE) foods are widely used at home, restaurants and during festivals. So it’s very important to investigate the microbial quality in RTE
foods. Therefore, this study was aimed to determine the total coliform count (TCC), to isolate, identify and characterize the E. coli in RTE foods.
Antimicrobial sensitivity of E. coli obtained from RTE foods was also performed using seven commonly used antibiotics.