Objective: This study was outlined for the isolation and identification of some zoonotic bacte¬ria present in broiler meat, along with the investigation of antimicrobial resistance patterns and determination of antibiotic residue.
Materials and Methods: 45 raw meat samples were collected from different restaurants in Mymensingh. Staphylococcus spp., Escherichia coli, Salmonella spp., Proteus spp., and Citrobacter spp. were detected through cultural, morphological, and biochemical tests. The E. coli were identified by amplification of malB gene, and Staphylococcus aureus was identified by targeting 16r- RNA gene. The disc diffusion method was applied for the antibiogram investigation. Thin layer chromatography was performed to determine the antibiotic residue within the broiler meat.
Results: Staphylococcus spp., E. coli, Salmonella spp., Proteus spp., and Citrobacter spp. were detected with a prevalence of 93.33% (42/45), 35.56% (16/45), 2.22% (1/45), 8.89% (4/45), and 13.33% (6/45), respectively. Antibiogram study revealed that Staphylococcus spp. showed the highest resistance to Trimethoprim and Oxytetracycline (75%), and the highest sensitivity was observed toward Gentamycin. The antibiogram profile of E. coli revealed 100% resistance to Oxytetracycline and 100% sensitivity to Gentamycin. Salmonella spp. showed resistance to Ciprofloxacin, Enrofloxacin, and Levofloxacin and was sensitive to Florfenicol and Gentamycin. The antibiotic profile of Proteus spp. exhibited 66.7% resistance to Trimethoprim, Ciprofloxacin, and Enrofloxacin. Citrobacter spp. showed 100% resistance to Trimethoprim, 66.7% resistance to Levofloxacin, and 100% sensitivity was observed to Florfenicol, Gentamycin, and Norfloxacin. The antibiotic residue of Ciprofloxacin, Levofloxacin, Oxytetracycline, and Enrofloxacin was also determined. In the case of antibiotic residue determination, the residue of Levofloxacin, Oxytetracycline, and Ciprofloxacin was found to be 6.67%, 6.67%, and 13.33%, respectively.
Conclusion: This study revealed the existence of some multidrug-resistant pathogenic bacteria and higher limits of antibiotic residue in broiler meat and liver which may affect human health.
Key words: Antimicrobial resistance; Staphylococcus spp.; E. coli; Salmonella spp.; Proteus; Citrobacter; antibiotic residue
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