Phenotypic and Genotypic Assessment of Antibiotic Resistance and Genotyping of , and Alleles of Bacteria Isolated from Raw Meat.

Background: Foodstuffs with animal origins, particularly meat, are likely reservoirs of .

Purpose: An existing survey was accompanied to assess phenotypic and genotypic profiles of antibiotic resistance and genotyping of , and alleles amongst the bacteria recovered from raw meat.

Methods: Six-hundred raw meat samples were collected and cultured. isolates were tested using disk diffusion and PCR identification of antibiotic resistance genes and genotyping.

Results: Fifty-two out of 600 (8.66%) raw meat samples were contaminated with . Raw ovine meat (13.07%) had the uppermost contamination. bacteria displayed the uppermost incidence of resistance toward tetracycline (82.69%), erythromycin (80.76%), trimethoprim (65.38%), levofloxacin (63.46%), and amoxicillin (63.46%). All bacteria had at least resistance toward one antibiotic, even though incidence of resistance toward more than eight antibiotics was 28.84%. Total distribution of , and antibiotic resistance genes were 59.61%, 51.92%, 69.23%, and 65.38%, respectively. (84.61%), (76.92%), (50%), (39.13%), (38.46%), and (55.76%) were the most generally perceived alleles. (63.46%), (53.84%), (51.92%), and (42.30%) were the most generally perceived genotyping patterns. Frequency of , -, and - genotypes were 44.23%, 73.07%, and 80.76%, respectively. A total of 196 combined genotyping patterns were also perceived.

Conclusion: The role of raw meat, particularly ovine meat, in transmission of virulent and resistant bacteria was determined. and genotypes had the higher incidence. -, and bacteria had the higher distribution. Supplementary surveys are compulsory to originate momentous relations between distribution of genotypes, antibiotic resistance, and antibiotic resistance genes.