Md. Shariful Islam, Sharmin Islam, Israt Jahan Mouri, and Aurnob Sarker, from the institute of the Bangladesh. Wrote a research article about, E. coli Prevalence and Antimicrobial Resistance in Frozen Chicken Meat. Entitled, Prevalence and antimicrobial resistance of Escherichia coli from frozen chicken meat. This research paper published by the International Journal of Biosciences| IJB. an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.
Abstract
The emergence of
antimicrobial-resistant bacteria, such as Escherichia coli, poses a growing
threat to human health, veterinary medicine, and food hygiene. Therefore, the
aim of this research was screening of E. coli and identifying antibiotic
resistance profiles in isolates obtained from frozen chicken meat samples
collected from super shops in Sylhet, Bangladesh. The study was conducted in
2023 with 40 chicken samples. Gram-negative E. coli isolates were identified
based on their green metallic sheen on selective media and confirmed through
biochemical examination. Of the 40 samples, 38 (95% prevalence) samples tested
positive for E. coli. Antibiotic resistance profiles were determined using the
disk diffusion method against 16 antibiotics from 13 antimicrobial classes.
Resistance rates were particularly high against ampicillin, ciprofloxacin,
nalidixic acid, oxytetracycline, and cephalexin, with 100% of
multidrug-resistant (MDR) isolates. Six isolates (15.79%) were resistant to all
thirteen antibiotic classes tested, while more than 70% of the MDR E. coli were
resistant to 9-13 antibiotic classes. Antibiotics such as chloramphenicol
(44.74%) and aztreonam (39.47%) showed a higher rate of susceptibility. The
findings of this research may contribute to a better understanding of
antimicrobial resistance in E. coli from frozen chicken meat samples.
Introduction
The consumption of
animal products has increased due to factors such as increased population
growth, urbanization, globalization, rising per capita income, and shifting
consumer preferences towards higherprotein diets (Dharma et al., 2013). Among
animal products, meat is a significant dietary item for humans because of its
high nutritional content and delectableness. Globally, both poultry meat
production and consumption are rising (Bilgili, 2002), and the advantages of
chicken meat includes low-calorie content, low saturated fat content, low
collagen content, and easy digestibility (Marangoni et al., 2015). Bangladesh has
a thriving chicken industry, which is essential for boosting agricultural
growth and the availability of protein and nutrients (Rahman et al., 2015). The
poultry industry supplies quality protein to the people of Bangladesh at some
of the lowest prices globally (Islam et al., 2014) and contributes 22-27 % of
the country’s total meat supply (Department of Livestock Services, 2022).
Although harmful microorganisms are absent from the muscles of healthy animals,
meat tissues can become contaminated with microorganisms at different points in
the value chain (Ibrahim et al., 2019). Consuming contaminated meat and meat
products is thought to be one of the main causes of the high frequency of
zoonotic and food-borne illnesses in humans.
Gastrointestinal
complications caused by the consumption of specific foods or beverages are
referred to as food-borne illnesses or food poisoning. Each year, food-borne
disease affects over one-third of the world's population in affluent countries
(Tanveer et al., 2017). There are around sixteen types of bacteria, three virus
families, twenty-two parasites, and three protozoa among the microbial
pathogens that can be transmitted from animals to humans through food (Thapa et
al., 2020). Among bacterial food-borne agents, Escherichia coli, a
gram-negative, facultative anaerobic, rod-shaped bacterium from the genus of
Escherichia, poses a potential infection risks to humans. Chicken meat can
become contaminated by it due to improper handling, cleaning, dressing, and
unhygienic meat-selling practices. Consequently, pathogenic E. coli can be
transmitted to humans either directly during food preparation or via
consumption of undercooked or raw meat products (Addis and Sisay, 2015).
Undoubtedly,
antibiotics have revolutionized the way for treating many infectious diseases,
which in turn reduce morbidity and mortality rates (Huemer et al., 2020).
However, the unwise use of antibiotics in food animal production for both
treatment and growth enhancement purposes led the emergence of antimicrobial
resistance (AMR) (Agyare et al., 2019), which is now a significant public
health concern in both human and veterinary medicine globally (Ferri et al.,
2017; Palma et al., 2020). AMR against firstline antibiotics in pathogens like
E. coli has rendered these treatments ineffective (Cosgrove, 2006).
Furthermore, E. coli
can transfer antibiotic resistance mechanisms not only among its different
strains but also to other bacterial species (Rasheed et al., 2014). There is a
limited amount of research available in assessing the contamination of frozen
chicken meat with antibiotic resistant bacteria in super shops (Parvin et al.,
2020). Moreover, people’s preferences to go shopping in super shops are
increasing all over Bangladesh, and the safety of using frozen chicken from
super shops needs to be assessed. Therefore, the present study aimed to
determine the prevalence of E. coli and assess their multidrug-resistant (MDR)
pattern in frozen chicken meat samples from super shops in Sylhet, Bangladesh.
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