Microbial Load, Antibiotic Resistant Bacteria and Antibiotic Residues in Broiler Chicken
European Journal of Nutrition & Food Safety,
Page 1-9
DOI:
10.9734/ejnfs/2023/v15i11284
Abstract
Chicken meat is highly preferred protein food worldwide. To meet the demand, huge poultry farms are established and using antibiotics as prophylaxis and treatment against the bacterial diseases. Uncontrolled usage of antibiotics has led to development of antibiotic resistance in poultry and antibiotic residues in poultry chicken. Fifty one chicken meat samples were collected from various retail outlets. Antibiotic residues were quantified by HPLC, total microbial load was measured by growth of bacteria on growth medium and antibiotic resistant profile of Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp was determined by well diffusion method. Except neomycin, all tested antibiotics were present in the range of 10-978 ppm, the average microbial load was in the range log 10 of 7.32 per gram of chicken sample, E. coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp were resistant to several antibiotics studied. Hence there is a need of appropriate usage of antibiotics in poultry and proper handling of chicken during farming and slaughtering.
Keywords:
- Poultry
- chicken meat
- antibiotic resistance
- antibiotic residues
- total microbial count
How to Cite
Kola, V. D. H. N., Srikanth, K., Pasha, S. M., Goutham, Y. S., & Pasha, C. (2023). Microbial Load, Antibiotic Resistant Bacteria and Antibiotic Residues in Broiler Chicken. European Journal of Nutrition & Food Safety, 15(1), 1-9. https://doi.org/10.9734/ejnfs/2023/v15i11284
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Marmion M, Ferone MT, Whyte P, Scannell AGM. The changing microbiome of poultry meat; from farm to fridge. Food Microbiology. 2021;99:103823.
Boubendir S, Arsenault J, Quessy S, Thibodeau A, Fravalo P, Theriault WP, Fournaise S, Gaucher M. Salmonella contamination of broiler chicken carcasses at critical steps of the slaughter process and in the environment of two slaughter plants: Prevalence, genetic profiles, and association with the final carcass status. J. Food Protect. 2021;84: 321-332.
Buess S, Zurfluh K, Stephan R, Guldimann C. Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir. Food contr. 2019;105:86-93.
Demirok E, Veluz G, Stuyvenberg WV, Castaneda MP, Byrd A, Alvarado CZ. Quality and safety of broiler meat in various chilling systems. Poultry Sci. 2013; 92:1117-1126.
Reich F, Valero A, Schill F, Bungenstock L, Klein G. Characterisation of Campylobacter contamination in broilers and assessment of microbiological criteria for the pathogen in broiler slaughterhouses. Food Contr. 2018;87: 60-69.
Baazize-Ammi D, Dechicha AS, Tassist A, Gharbi I, Hezil N, Kebbal S, Morsli W, Beldjoudi S, Saadaoui MR, Guetarni D. Screening and quantification of antibiotic residues in broiler chicken meat and milk in the central region of Algaria. Rev. Sci. Tech. 2019;1-16.
Livestock and Poultry: World Markets and Trade; 2020.
Available:https://apps.fas.usda.gov/psdonline/ circulars/livestock_poultry.pdf.
World Health Organization. Prioritization of pathogens to guide discovery, research and development of new antibiotics for drug-resistant bacterial infections, including tuberculosis (No. WHO/EMP/IAU/2017.12). World Health Organization; 2017.
Daniel Kamua Nganga, Harry Asena Musonye, Patrick Kamau Kamande, Lucy Muthoni Kamau. Profiling Antibiotic Resistant Bacteria and Antibiotic Residues in Raw Chicken Products Sold around Kenyatta University. International Journal of Applied Biology. 2020;4(2).
Sahin O, Morishita TY, Zhang Q. Campylobacter colonization in poultry: Sources of infection and modes of transmission. Animal Health Research Reviews. 2002;3:95-105.
Mpundu P, Mbewe AR, Muma JB, Zgambo J, Munyeme M. Evaluation of bacterial contamination in dressed chickens in lusaka abattoirs. Front. Public Health. 2019;7:19.
Zhao C, Ge B, De Villena J, Sudler R, Yeh E, Zhao S, White DG, Wagner D, Meng J. Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the Greater Washington, D.C., area. Appl Environ Microbiol. 2001;67(12): 5431-6.
Laura Buzon-Duran, Rosa Capita, Carlos Alonso-Calleja. Microbial loads and antibiotic resistance patterns of Staphylococcus aureus in different types of raw poultry-based meat preparations. Poultry Science. 2007;96:11:4046-4052.
Adeyanju GT, Ishola O. Salmonella and Escherichia coli contamination of poultry meat from a processing plant and retail markets in Ibadan, Oyo State, Nigeria. Springerplus. 2014;3:139.
Hassanein R, El-Malek SFH, Mohamed AMA, Elsayh KI. Detection and identification of Salmonella Species in minced beef and chicken meats by using multiplex PCR in Assiut city. Vet. World. 2011;4(1):5-11.
Savariraj WR, Ravindran NB, Kannan P, Rao VA. Occurrence and enterotoxin gene profiles of Staphylococcus aureus isolated from retail chicken meat. Food Sci. Technol. Int. 2020;27(7):619-625.
Blaser M J. Epidemiologic and clinical features of Campylobacter jejuni infections. J Infect Dis. 1997;176(Suppl. 2):S103–S105.
Valgas C, De Souza SM, Smania EFA. Screening methods to determine antibacterial activity of natural products. Braz. J. Microbiol. 2007;38:369–380.
Jammoul Adla, Nada El Darra. Evaluation of Antibiotics residues in chicken meat samples in lebanon. Antibiotics. 2019;8: 2:69.
Silbergeld EK, Graham J, Price LB. Industrial food animal production, antimicrobial resistance, and human health. Annu. Rev. Public Health. 2008; 29:151-169.
Chafer-Pericas, Consuelo, Angel Maquieira, Rosa Puchades. Fast screening methods to detect antibiotic residues in food samples. TrAC Trends in Analytical Chemistry. 2010;29(9):1038-49.
Abdullahi M, Olonitola S, Umoh V, Inabo I. Antibacterial resistance profile and PCR detection of antibiotic resistance genes in Salmonella Serovars Isolated from Blood Samples of Hospitalized Subjects in Kano, North-West, Nigeria. British Microbiology Research Journal. 2015;5(3):245–256.
Pugajeva I, Avsejenko J, Judjallo E, Berzis A, Bartkiene E, Bartkevics V. High occurrence rates of enrofloxacin and ciprofloxacin residues in retail poultry meat revealed by an ultrasensitive mass-spectrometric method, and antimicrobial resistance to fluoroquinolones in Campylobacter spp. Food Addit Contam A. 2018;35:1107- 1115.
Suresh G, Das RK, Kaur-Brar S, Rouissi T, Avalos Ramirez A, Chorfi Y, Godbout S. Alternatives to antibiotics in poultry feed: molecular perspectives. Crit. Rev. Microbiol. 2018;44:318-335.
Dhandy Koesoemo Wardhana, Ajeng Erika Prihastuti Haskito, Muhammad Thohawi Elziyad Purnama, Devi Ayu Safitri, Suwaibatul Annisa. Detection of microbial contamination in chicken meat from local markets in Surabaya, East Java, Indonesia. Vet World. 2021;14(12): 3138–3143.
Pesewu GA, Quaynor EB, Olu-Taiwo MA, AnimBaidoo I, Asmah RH. Bacterial contaminants of raw broiler meat sold at Korle-Gonno, Accra, Ghana. Int. Food Res. J. 2018;25(4):1758-1762.
Chen T, Jiang J, Ye C, Xie J, Chen X, Xu D, Zeng Z, Peng Y, Hu DL, Fang R. Genotypic characterization and antimicrobial resistance profile of Salmonella isolated from chicken, pork and the environment at abattoirs and supermarkets in Chongqing, China. BMC Vet. Res. 2019;15(1):456.
Rahman MM, Husna A, Elshabrawy HA, Alam J, Runa MY, Badruzzaman ATM, Banu NA, Al Mamun M, Paul B, Das S, Rahman MM, MahbubuE-Elahi ATM, Khairalla AS, Ashour HM. Isolation and molecular characterization of multidrug-resistant Escherichia coli from chicken meat. Sci. Rep. 2020;10(1):21999.
Ayodele OA, Deji-Agboola AM, Akinduti PA, Feneye AO. Phylo-diversity of prevalent human E. coli O157:H7 with strains from retailed meat and fish in selected markets in Ibadan Nigeria. J. Immunoassay Immunochem. 2014;41(2): 117-131.
Rahmahani J, Salamah, Mufasirin M, Tyasningsih W, Effendi MH. Antimicrobial resistance profile of Escherichia coli from cloacal swab of domestic chicken in Surabaya traditional market. Biochem. Cell Arch. 2020;20(1):2993-2997.
Triin Tedersoo, Mati Roasto, Mihkel Maesaar, Veljo Kisand, Marina Ivanova, Kadrin Merermae. The prevalence, counts, and MLST genotypes of Campylobacter in poultry meat and genomic comparison with clinical isolates. Poult. Sci. 2022; 101(4):101703.
Kaakoush NO, Castano-Rodriguez N, Mitchell HM, Man SM. Global epidemiology of Campylobacter infection. Clin. Microbiol. Rev. 2015;28:687–720.
Park S. Microorganisms in foods 5: Characteristics of microbial pathogens. London, UK: Springer Science & Business Media; 1996.
Bhandari N, Nepali D, Paudyal S. Assessment of bacterial load in broiler chicken meat from the retail meat shops in Chitwan, Nepal. International Journal of Infection and Microbiology. 2014;2(3): 99–104.
ICMSF. University of Toronto Press, Toronto, Canada. Micro-organisms in foods. 1974;2.
Marmion M, Ferone MT, Whyte P, Scannell AGM. The changing microbiome of poultry meat; from farm to fridge. Food Microbiology. 2021;99:103823.
Boubendir S, Arsenault J, Quessy S, Thibodeau A, Fravalo P, Theriault WP, Fournaise S, Gaucher M. Salmonella contamination of broiler chicken carcasses at critical steps of the slaughter process and in the environment of two slaughter plants: Prevalence, genetic profiles, and association with the final carcass status. J. Food Protect. 2021;84: 321-332.
Buess S, Zurfluh K, Stephan R, Guldimann C. Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir. Food contr. 2019;105:86-93.
Demirok E, Veluz G, Stuyvenberg WV, Castaneda MP, Byrd A, Alvarado CZ. Quality and safety of broiler meat in various chilling systems. Poultry Sci. 2013; 92:1117-1126.
Reich F, Valero A, Schill F, Bungenstock L, Klein G. Characterisation of Campylobacter contamination in broilers and assessment of microbiological criteria for the pathogen in broiler slaughterhouses. Food Contr. 2018;87: 60-69.
Baazize-Ammi D, Dechicha AS, Tassist A, Gharbi I, Hezil N, Kebbal S, Morsli W, Beldjoudi S, Saadaoui MR, Guetarni D. Screening and quantification of antibiotic residues in broiler chicken meat and milk in the central region of Algaria. Rev. Sci. Tech. 2019;1-16.
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