Tracking the antibiotic resistance phenomenon in poultry meats under species and seasonal variations

Document Type : Original Article


1 Food Hygiene and Control Dept., Faculty of Veterinary Medicine, Benha University, Egypt

2 Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt


Antimicrobial-resistant bacteria in poultry meat pose a threat to public health. A total of ninety E. coli and S. aureus strains were isolated from 270 raw chilled poultry (chicken, quail and duck) drumstick samples purchased from local butchers in Qalubiya governorate along winter, spring and summer seasons of 2021 (30 isolates of each season). Isolates of each species per each season were examined for their antibiotic sensitivity using eight antibiotics represented by amoxicillin/clavulinic acid, ampicillin, ceftriaxone, ciprofloxacin, gentamicin, tetracycline, trimethoprim/sulphamethoxazol and chloramphenicol by disc diffusion technique. Results revealed that the examined E. coli and S. aureus isolates had a variable sensitivity profiles; where S. aureus showed higher resistance affinity than E. coli. Although, the tested antibiotics showed variable sensitivity ratios, tetracycline showed the lowest sensitivity ratio either on S. aureus or E. coli. Isolates collected from duck samples showed higher resistance activity than those of chicken and quail. Moreover, the examined isolates detected in summer season were more resistant to the tested antibiotics than for those examined in spring and winter, In conclusion, fast growing drug resistance of foodborne bacteria, especially, S. aureus and E. coli, of poultry meat origin appeared to be a critical health problem, especially during hot and humid weather of summer season; so, close surveillance is required throughout the poultry production chain to prevent the spread of antimicrobial-resistant bacterial strains.


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