Multiresistance of Escherichia coli and Salmonella spp Strains in chicken feces intended for consumption in open spaces of Ouagadougou, Burkina Faso

Abstract

Background Resistant bacteria can be transmitted to humans through feces or contaminated meat from chickens. Bacterial strains were isolated from the intestinal contents of 400 chicken samples from various sales sites. These strains were then characterized using bacteriological and biochemical methods to identify resistant strains. Methods In a study conducted in Ouagadougou, we systematically collected chicken fecal samples from 20 locations across the city, followed by isolation and identification of Salmonella spp using specific enrichment and culture methods, as well as Escherichia coli. Bacterial strains were characterized using the API 20E gallery method, and their antibiotic resistance profiles were determined through agar diffusion tests, revealing sensitivity or resistance to a range of antibiotics based on established scientific criteria. Results The results showed that out of the 400 samples collected, 81.25% and 63.5% contained isolates of Escherichia Coli and Salmonella spp, respectively. Among these, 86.15% of identified Escherichia Coli and 50.78% of Salmonella spp displayed resistance to at least one tested antibiotic. Among 280 Escherichia coli isolates identified resistant to at least one antibiotic, 31.07% were resistant to cefotaxide (CTX), 20.35% to ceftazidime (CAZ), 21.07% to ceftriaxone (CTR), 75% to amoxicillin + clavulanic acid (AMC), 23.57% aztreoname (TMJ) and 27.14% were resistant to imipenem (IMP). In the case of the 129 Salmonella spp isolates resistant to at least one tested antibiotic, 34.88% displayed resistance to CTX; 41.08% to CAZ; 35.65% to CTR, 92% to AMC, 39.53% to ATM and finally 47.28% were resistant to IMP. Conclusions Our study revealed high prevalence of resistance in bacterial strains isolated from chickens sold outdoors in Ouagadougou. These findings raise significant public health concerns, due to the possible transmission of these resistant strains to humans through the consumption of contaminated meat, thus complicating the treatment of bacterial infections.