AI Article Synopsis
- Resistant bacteria are a major contributor to foodborne diseases, and this study aims to analyze their antibiotic resistance in retail meat samples.
- A total of 485 meat samples were tested, identifying bacterial contamination in 9.89% of them, with buffalo meat showing the highest contamination rate.
- Resistance to various antibiotics was observed, with the highest being towards tetracycline (79.16%) and penicillin (72.91%), indicating a significant public health concern regarding the safety of consuming raw meat.
Article Abstract
Background: Resistant () bacteria are determined to be one of the main causes of foodborne diseases.
Purpose: This survey was done to assess the genotypic and phenotypic profiles of antibiotic resistance of bacteria isolated from retail meat.
Methods: Four-hundred and eighty-five retail meat samples were collected and examined. bacteria were identified using culture and biochemical tests. The phenotypic profile of antibiotic resistance was examined using the disk diffusion method. The genotypic pattern of antibiotic resistance was determined using the polymerase chain reaction.
Results: Forty-eight out of 485 (9.89%) raw retail meat samples were contaminated with . Raw retail buffalo meat (16%) had the highest incidence of , while raw camel meat (4%) had the lowest. bacteria exhibited the uppermost incidence of resistance toward tetracycline (79.16%), penicillin (72.91%), gentamicin (60.41%), and doxycycline (41.666%). The incidence of resistance toward chloramphenicol (8.33%), levofloxacin (22.91%), rifampin (22.91%), and azithromycin (25%) was lower than other examined antibiotics. The most routinely detected antibiotic resistance genes were (58.33%), (52.08%), (33.33%), and (27.08%). (4.16%), (10.41%), (12.50%), (12.50%), (14.58%), and (16.66%) had the lower incidence rate.
Conclusion: Raw meat of animals may be sources of resistant which pose a hygienic threat about the consumption of raw meat. Nevertheless, further investigations are essential to understand supplementary epidemiological features of in retail meat.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7213866 | PMC |
| http://dx.doi.org/10.2147/IDR.S241189 | DOI Listing |
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