Hi.
Recently ( 2 days ago ) , in an experiment to isolate any bacteria(
that show antibiotic resistance) from a processed meat product( sold
at a local butcher--> mince ) , My results thus far , have been
subjected to alot of scrutiny from my Colleagues. This is my problem.
After a suggested incubation time of 90 minutes ( ie , 1 gram of
mince in luria broth ) , i plated out serial dilutions of the
sample on the following plates : La(luria agar) 80ug/ml Amp(
Ampicillin ) , LA 60ug/ml Strep , LA 30ug/ml Amp , LA 25ug/ml Tet ,
LA 20ug/ml Strep , LA 10 ug / ml Tet , and as a control i used Luria
Agar.
After a 24hr incubation , all my plates ( with the exception
of Streptomycin serial dilution @ 100 , 1000 ) had growth on them .
This has serious implications as you all know. Does it imply that
the local butcher is selling meat containing bacteria that show
multiple antibiotic resistance ? But the again where has the
contamination arisen from ( should i be thinking on the lines of
genetics.. ?) And lastly ,if it is genetics that i must look at ,
would i be able to distinguish between plasmid and chromosomal
encoded antibiotic resistance ?
Thanks in Advance ?
Abdus Samad
U Labs
South Africa
Dept Micro&Biochem
