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Study of the antimicrobial activity of ciprofloxacin and streptomycin on the escherichia and arcobacter genus isolated from water and food of animal origin

Abstract:

Escherichia coli and Arcobacter are pathogenic microorganisms related to the consumption of contaminated food. In this investigation, the antimicrobial activity of Ciprofloxacin and Streptomycin in the Escherichia and Arcobacter genus isolated from water and food of animal origin was studied. For which, 60 isolates obtained from cheeses, water and meats that were studied, through DNA extraction, amplification by PCR and the study of antimicrobial against the antibiotics Ciprofloxacin and Streptomycin. After molecular analysis 40 isolates were confirmed for E. coli and 20 for Arcobacter. Through the study of antibiotic activity, it was observed that in 1 µg of antibiotics 100% of the isolates of both Arcobacter and E. coli showed resistance, while, at concentrations of 3, 4 and 10 µg of antibiotic, 100 % of the isolates of both pathogens were susceptible.