Prevalence and Antibiotic Resistance of Escherichia coli in Eggs
Abstract
Chicken eggs are a highly nutritious component of the diet, containing abundant proteins, vitamins, minerals, and essential fatty acids. Despite their nutritional advantages, both vertical and horizontal contamination present significant public health concerns. Numerous microbiological investigations have demonstrated that Escherichia coli is among the most frequently identified bacteria in eggs. E. coli, a pathogenic and zoonotic microorganism, encompasses serotypes capable of inducing severe symptoms in humans. Moreover, the extensive use of high-dose antibiotics for disease prevention in egg production has contributed to the emergence of antibiotic-resistant E. coli strains. This review synthesizes recent research regarding the prevalence of E. coli in poultry eggs across various continents and countries, as well as the antibiotic resistance profiles of these strains. Presently, understanding the prevalence of E. coli, particularly multidrug-resistant strains-which constitute a recognized global threat-and their antibiotic resistance profiles is crucial for protecting public health and fostering sustainability.
Keywords
References
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Details
Primary Language
English
Subjects
Food Microbiology
Journal Section
Review
Publication Date
August 29, 2026
Submission Date
February 13, 2026
Acceptance Date
April 24, 2026
Published in Issue
Year 2026 Volume: 23 Number: 2