Research Article AssessmentofthePresenceofResistanceGenesDetectedfromthe EnvironmentandSelectedFoodProductsinBenin VictorienDougnon , 1 VincentiaMarieCamilleHoussou, 2 Eug´ enieAnago, 1 Chim` eneNanoukon, 3 JibrilMohammed, 4 JerroldAgbankpe , 1 HornelKoudokpon , 1 BirikissouBouraima, 1 EstherDeguenon, 1 KafayathFabiyi, 1 MarieHidjo, 1 Fid´ eliaDjegui, 5 LamineBaba-Moussa , 6 andMartinP´ epinA¨ ına 2 1 Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Research Laboratory in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, P. O. Box 2009, Cotonou, Benin 2 LaboratoryofMonitoringandEnvironmentalStudies,MinistryoftheLivingEnvironmentandSustainableDevelopment,Benin 3 Laboratory of Molecular Biology and Bioinformatics Applied to Genomics, National School of Biosciences and Applied Biotechnologies, National University of Sciences, Technologies, Engineering and Mathematics, Abomey, Benin 4 Department of Microbiology, Parasitology and Biotechnology, College of Veterinary Medicine and Biomedical Sciences, Sokoine University of Agriculture, Morogoro, Tanzania 5 Laboratory of Veterinary Diagnosis and Serosurveillance of Parakou, Ministry of Agriculture, Livestock and Fisheries, Parakou, Benin 6 Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, UAC, P. O. Box 1604, Cotonou, Benin Correspondence should be addressed to Victorien Dougnon; victorien88@hotmail.com Received 7 June 2020; Revised 15 December 2020; Accepted 13 January 2021; Published 4 February 2021 Academic Editor: John Yabe Copyright © 2021 Victorien Dougnon et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Gram-negative bacilli can spread from the environment and through food products. is study aimed to characterize ESBL production and virulence genes from multidrug-resistant Gram-negative bacilli isolated from specimen collected from the environment, kitchen, and food products. A total of 130 samples were collected at local markets in seven different communities in Benin (Abomey-Calavi, Ouidah, Bohicon, Abomey, Parakou, Djougou, and Grand-Popo). Samples were cultured on McConkey and ChromID ™ ESBL agar plates. e isolates were identified by the API 20E gallery. An antibiotic susceptibility test was carried out, and the detection of ESBL production and virulence-associated genes was carried out by Polymerase Chain Reaction (PCR). e data collected was coded and analyzed using GraphPad prism 7 software and Excel. e software R was used to calculate the correlation coefficient between the results of the detection of ESBL+ on agar and by the effect of the double synergy. e results showed that sixty-three (63) bacterial strains were isolated from the 130 samples, of which the dominant species was Chrys- eomonas luteola (10/63). e kitchen samples were the most contaminated with 36.50%. More than 40% of the isolates were resistant to at least three different classes of antibiotics. Also, blaSHV gene was detected in 33.33% (21/63) of the isolates and in all isolates of Pseudomonas aeruginosa (5/5%). 11.11% (7/63) of isolates were virulent with dominance of the fimH gene, especially with Escherichia coli (83.33%). e kitchen samples showed a high prevalence of ESBL-producing strains with fimH gene. is raises the problem of non-compliance with hygiene rules in community cooking and food handling. Hindawi Journal of Environmental and Public Health Volume 2021, Article ID 8420590, 10 pages https://doi.org/10.1155/2021/8420590