Detection of Enterotoxigenic Escherichia coli in Ready-To-Eat Powdered Soybean

Abstract

Escherichia coli plays a significant role in various diseases, contributing to substantial morbidity and mortality among children and adults. Its enterotoxins are key virulence factors, highlighting the need for understanding its pathogenic mechanisms and developing effective prevention and treatment strategies. This study investigated the enterotoxigenicity potentials of Escherichia coli (E. coli) strains isolated from ready-to-eat powdered soybean samples in Nnewi South, Anambra State. Two hundred soybean samples were collected and screened for E. coli using microbiological techniques. Five E. coli strains (SEC470, V266, SUS9EC, O157:H7 SS52, and O157:H7 Sakai) were isolated and evaluated for heat-stable enterotoxin production using the intragastric method in suckling mice. The study revealed significant differences (p ≤ 0.05) in gut/body ratio (G/B) and fluid accumulation ratio (FAR) among the isolates. Notably, ECSEC470, ECOHSS52, and ECOH Sakai showed significant (p ≤ 0.05) production of heat-stable enterotoxins, with G/B ratio and FAR values ≥ 0.065 and ≥ 0.070, respectively. ECOHSS52 recorded the highest values, indicating potent enterotoxin production. The study highlights the presence of enterotoxigenic E. coli strains in soybean samples, posing a potential health risk to consumers. These findings emphasize the need for proper handling and processing of soybean products to prevent contamination and ensure food safety.