Identification of BlaTEM Gene Encode Extended Spectrum Beta Lactamase (ESBL) Producing Escherichia coli Isolated from Fresh Beef

Lailatul Maghfiroh, Mustofa Helmi Effendi, Wiwiek Tyasningsih, Adiana Mutamsari Witaningrum, Agumah Nnabuife Bernard

Abstract


Background:The community needs fresh beef of good quality. Dirty sanitation causesEscherichia colito easily contaminate fresh meat andE. coliis one of the bacteria that can produce ESBL enzymes that impact human health. This study aimed to isolateEscherichia colifrom fresh meat at the Surabaya Traditional Markets to identify the presence of the ESBL-encodingblaTEM gene.

Methods: One hundred fifty fresh beef samples were collected from six traditional markets located in Surabaya city. Then, a polymerase chain reaction (PCR) test was performed to detect the blaTEM gene which codes for ESBL in isolates that unveiled positive results for MDR (resistant to three antibiotics) and suspected beta-lactamase enzyme (resistant to ampicillin).

Results: The research showed that from 150 samples of fresh beef at the Surabaya Traditional Market, 68Escherichia coliisolates were found (45.3%).Escherichia coliisolates were shown to be susceptible to the antibiotic's ampicillin (73.5%), gentamicin (95%), tetracycline (7.5%), aztreonam (100%), and ciprofloxacin (95%). The highest percentage of resistance ofEscherichia coliisolates to the antibiotic ampicillin (19.1%). PCR analysis of ampicillin-resistant isolates showed that theblaTEM gene encoding ESBL was present in 7 (53.8%) of the 13Escherichia coliisolates.

Conclusion: The research results show that there is a risk of ESBL transmission to the community through Escherichia coli which was identified in fresh beef at the Surabaya Traditional Market. Therefore, it is hoped that public awareness can increase regarding food safety issues which can have an impact on public health.

Keywords: Escherichia coli;blaTEM; ESBL; Fresh beef; Public health

Editorial Note on Version of Record
03 Oct 2026: This article has been corrected. See https://doi.org/10.62940/als.v%25vi%25i.4354 for more information.


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DOI: https://doi.org/10.62940/als.v11i4.1800

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