Multidrug-Resistant Bacteria from Raw Meat of Buffalo and Chicken, Nepal

Abstract

Antimicrobial resistance is a major global issue for human and animals. Increased use of antimicrobials in livestock and poultry has become one of the causes of antimicrobial resistance development in microorganisms. The aim of the study was to characterize antimicrobial resistant bacteria from raw buffalo and chicken meat in standard in vitro condition. A total of 140 raw meat samples were collected from different retail shops of Bhaktapur Metropolitan City, Nepal. Among them, 70 were raw buffalo meat and 70 were raw chicken meat samples. Bacterial growth, identification, and antimicrobial susceptibility test were performed according to Clinical & Laboratory Standards Institute (CLSI) guidelines. Out of 140 samples, bacterial growth was seen in 67 raw buffalo meat and 59 raw chicken meat samples, i.e., bacterial growth was observed in 90.0% of the samples. A total of 161 bacterial isolates were detected. Escherichia coli (35.4%) and Klebsiella spp. (30.4%) were found to be the most prevalent bacteria followed by Citrobacter spp. (11.8%), Staphylococcus aureus (9.3%), Salmonella spp. (7.4%), and Proteus spp. (5.5%). Chicken meat isolates showed higher antimicrobial resistance rates in comparison to buffalo meat isolates, particularly against antimicrobials like Amoxicillin, Tetracycline, Cotrimoxazole and Nalidixic acid, p value<0.05 when compared between buffalo and chicken meat. Overall, 32.7% Multidrug-Resistant (MDR) isolates were found, in which 50.0% MDR isolates were found from chicken raw meat and 21.9% were found from buffalo raw meat. MDR isolates of Escherichia coli, Proteus spp. and Staphylococcus aureus constituted 52.5%, 77.7% and 40.0%, respectively, of both buffalo and chicken raw meat. This study indicates antimicrobials resistant bacteria existing at an alarming rate, higher in chicken meat than in buffalo meat.

Antimicrobial resistance and molecular detection of extended spectrum β-lactamase producing Escherichia coli isolates from raw meat in Greater Accra region, Ghana

“…Among SXT resistant E. coli isolates of animal origin, ampicillin and tetracycline have been identified in previous studies as common cotransferred resistant phenotypes [29]. The MDR rate of 22% in E. coli isolates was similar to studies carried out by Saud et al on raw buffalo meat while significantly higher rates were observed for chicken in the same study [30]. These findings can be attributed to the routine use of antibiotics in poultry feed and less common use of oral antibiotics in large animals.…”

Antimicrobial Resistance Pattern of Escherichia coli Isolated from Frozen Chicken Meat in Bangladesh

“…The present study reports the first comprehensive findings on the extent and distribution of ESBL-Ec and their antimicrobial resistance pattern including resistance genes in frozen chicken meat collected from almost all branded supershops located in five megacities of Bangladesh. This study showed the high prevalence (76.1%) of E. coli in frozen chicken meat compared with 49-53% prevalence in raw chicken meat as reported earlier in Bangladesh [30,31], 66.3% in India [32], 47.1% in Nepal [33], and 50.5% in Korea [34], and this may be a potential hazard to the consumers. The difference in the prevalence of E. coli may be attributed to several factors including the source of meat, sample number, isolation methods, possible cross-contamination during slaughtering, slaughterhouse sanitation, and personal hygiene, as well as other practices through to the food chain.…”

Antimicrobial Resistance and Molecular Detection of Extended Spectrum β-Lactamase Producing Escherichia coli Isolates from Raw Meat in Greater Accra Region, Ghana

“…Among SXT resistant E. coli isolates of animal origin, ampicillin and tetracycline have been identi ed in previous studies as common co-transferred resistant phenotypes (29). The MDR rate of 22% in E. coli isolates was similar to studies carried out by Saud et al on raw buffalo meat while signi cantly higher rates were observed for chicken in the same study (30). These ndings can be attributed to the routine use of antibiotics in poultry feed and less common use of oral antibiotics in large animals.…”