Investigation of Salmonella and Escherichia coli contamination in various types of poultry meat and eggs and antibiotic resistance of isolates

Document Type : Complete scientific research article

Authors

1 Graduated in Food Hygiene, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

2 Assistant Professor, Nutrition and Organic Products Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. *Corresponding author

Abstract

Background and Objective: The global incidence of foodborne‌ infections and antibiotic resistance has recently increased and is considered a public health concern. Salmonella and Escherichia coli are among the most important foodborne pathogens of public health concern and are present in poultry meat and eggs worldwide. So The aim of the present study was to investigate the contamination of Salmonella and Escherichia coli in various poultry meat and eggs and the antibiotic resistance of isolates.
Materials and Methods: A total of 323 samples of chicken meat (103 samples), turkey meat (20 samples), goose meat (20 samples), quail meat (20 samples); chicken eggs (100 samples), turkey eggs (20 samples), goose eggs (20 samples) and quail eggs (20 samples) were sampled and transferred to the laboratory. Sampling was carried out in a simple random manner over a period of 5 months. To investigate the contamination with Escherichia coli and Salmonella, EMB and SS agar were used, respectively. For antibiotic resistance, Disk Diffusion and Muller-Hinton culture media were used, and MultiplexPCR was used to detect the virulence genes stx1 and stx2 of different Salmonella Enteritidis and Typhimurium species. SPSS version 22 software and the statistical method of data analysis were Chi-square test and Fisher's exact test.
Results: The results showed that out of a total of 323 samples of poultry meat and eggs, 21 samples (6.50%) were contaminated with Escherichia coli and 50 samples (15.47%) were contaminated with Salmonella. Statistical analyses showed that there was no statistical relationship between contamination with Escherichia coli and Salmonella (p<0.05). The frequency of stx1 and stx2 genes was in 1 sample and infection with Salmonella enteritidis was in 1 sample and Salmonella typhimurium was in 5 samples. The highest antibiotic resistance in Escherichia coli was related to tetracycline (82.5%) and nalidixic acid (78.95%), and for Salmonella, tetracycline (90%) and ciprofloxacin (76%). The lowest resistance for Escherichia coli and Salmonella was related to Imipenem.
Conclusion: The results of the present study showed a high prevalence of infection with Salmonella and Escherichia coli, and the emergence of antibiotic resistance in Escherichia coli and Salmonella isolates is a public health concern in Iran. Therefore, it is recommended to avoid consuming raw or undercooked food, and to limit the use of antibiotics in cases of infection or foodborne illness. The relevant authorities should take the necessary decisions regarding the strict health regulations and take serious action against violators of health regulations.

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Food Processing and Preservation Journal
Volume 17, Issue 2
July 2025
Pages 123-137

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