Antibiotic resistance patterns of Staphylococcus aureus, Escherichia coli, Salmonella, Shigella and Vibrio isolated from chicken, pork, buffalo and goat meat in eastern Nepal

Abstract

ObjectiveFood-borne pathogens are a major cause of illnesses, death and expenses. Their occurrence in meat and other food is considered a global health problem. The burden of food-borne disease is increasing due to antimicrobial resistance which represents a greater risk of treatment failure. However, very little is known about the antibiotic resistance profile of food-borne pathogens in Nepal. This study was conducted to examine the antibiotic resistance profile of common food-borne bacterial pathogens isolated from raw meat sold in Nepal. A total of 83 meat samples were collected from the market and analyzed.ResultsThe prevalence of Staphylococcus aureus, Escherichia coli, Salmonella, Shigella, and Vibrio were 68%, 53%, 35%, 6%, and 6% respectively. The resistance of Salmonella was most frequently observed to amoxicillin (100%), tetracycline (24%), chloramphenicol (11%), and nalidixic acid (11%). S. aureus was resistant to amoxicillin (100%) followed by tetracycline (63%), nalidixic acid (17%), and cefotaxime (13%) respectively. Vibrio isolates resisted amoxicillin (100%), tetracycline (40%) and chloramphenicol (20%). Shigella expressed the highest resistance to amoxicillin (100%), followed by chloramphenicol (80%), tetracycline (60%) and nalidixic acid (20%). E. coli exhibited the highest resistance to amoxicillin (100%), followed by tetracycline (93%), nalidixic acid (25%) and cefotaxime (19%).

Antimicrobial Resistance Gene Detection Methods for Bacteria in Animal-Based Foods: A Brief Review of Highlights and Advantages

“…A rectangular gadget is placed on an agar plate; on one side of this gadget is the antimicrobial concentration gradient and on the other is the interpretation scale. Even though the E-test ® possesses the limitations of the two tests previously mentioned (i.e., execution time), it has an immobilized antimicrobial gradient indicated on the ruler and it guarantees a simpler way of directly quantifying the susceptibility of microorganisms, especially those which are difficult to culture (e.g., Haemophilus influenzae and Mycobacterium bovis) or even anaerobes [23,34] The cultivation of bacteria originating from ABF, especially from the meat production chain (e.g., surface swabs from both food and the production environment) has been widely performed around the worl [10,11,18,42]. Such studies have shown the constant presence of several microorganisms that are resistant and often multi-resistant to antimicrobials.…”

“…The cultivation of bacteria originating from ABF, especially from the meat production chain (e.g., surface swabs from both food and the production environment) has been widely performed around the worl [ 10 , 11 , 18 , 42 ]. Such studies have shown the constant presence of several microorganisms that are resistant and often multi-resistant to antimicrobials.…”

“…and Campylobacter spp. Authors have demonstrated resistance to several classes of antimicrobials such as tetracycline, ciprofloxacin, chloramphenicol, enteromycin, benzalkonium chloride, cadmium chloride, methicillin, streptomycin, ampicillin, gentamicin, nalidixic acid, sulfafurazole, vancomycin, clindamycin, amoxicillin, sulfonamides and ciprofloxacin [ 10 , 11 , 18 , 42 ].…”

“…In nosocomial infections, antimicrobial resistance threatens the success of controlling the bacteria and causes admission to the intensive care unit (ICU), pneumonia and bloodstream infections [ 7 , 14 , 15 , 16 ]. Highly resistant bacteria such as MRSA or multidrug-resistant Gram-negative bacteria are the cause of high incidence rates of nosocomial infections worldwide [ 16 , 17 , 18 ]. In community infections, exposure may occur through direct contact with animals and humans or through ingestion of animal-based foods (ABF).…”

Bacteriological Quality of Raw Meat, Antibiotic Susceptibility Pattern of Bacterial Isolation and Associated Risk Factors Among Butcher Houses of Adama Town, Oromia, Ethiopia, 2020

“…The most important food-borne bacteria transmitted through meat include Salmonella, Shigella, Staphylococcus aureus, Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica and Aeromonas hydrophila.These bacteria usually cause self-limiting gastroenteritis however, invasive diseases and various complexities also may occur. E. coli can cause bloody diarrhea and hemolytic uremic syndrome, Salmonella can cause systemic salmonellosis, S. aureus is responsible for causing food poisoning, Shigella can cause dysentery and Vibrio can cause cholera if undercooked meat is consumed (9).Human illnesses caused by Campylobacter are associated particularly with the consumption of chicken, Verotoxin toxin E.coli and salmonella are associated with beef and Y. enterocolitica are associated with pork (10). A study on the bacteriological quality of raw meat conducted in the united kingdom and Saudi Arabia revealed Tota Aerobic plate count was 6.11 log10CFU/gm and 6 log10CFU/gm in the United Kingdom and Saudi Arabia respectively (34).…”