Bacteriological quality assessment of poultry chicken meat and meat contact surfaces for the presence of targeted bacteria and determination of antibiotic resistance of Salmonella spp. in Pakistan

During the slaughtering process, the meat product cross-contaminates with the surrounding contact surfaces. This study aimed to assess the level of microbial contamination of poultry chicken meat and contact surfaces at poultry slaughterhouses in the Hyderabad and Jamshoro districts of Pakistan. A total of 38 slaughter shops were selected, and from each shop, three types of samples were collected. All the samples were assessed for the presence of three microbes, Salmonella, Shigella, and E. coli by using some culture-based techniques, and for Salmonella, antibiotic resistance was also determined. Results revealed that Shigella was present in 86.8% of knives, 94.7% of chopping board and 97.3% of meat samples. While, the E. coli was present in 86.8% of knife, 97.3% of chopping board, and 97.3% of meat samples. Salmonella was detected in 97.3% of knives, 92% of chopping boards, and 97.3% of meat samples. All the isolates of Salmonella exhibited resistance to one or more antibiotics. Resistance to ampicillin, gentamicin, cefotaxime, erythromycin, neomycin, streptomycin, and sulphamethoxazole were evident in 91.7%, 25.6%, 32.1%, 40.3%, 33.9%, 34.8%, and 52.2% respectively. However, only 6.4% of isolates showed resistance to azithromycin (6.4%), and none of them showed resistance to ceftazidime. Moreover, 61.4% (67/109) of isolates were multiple drug-resistance (MDR). A high prevalence of Salmonella, Shigella, and E. coli in meat and on contact surfaces can be considered a major risk for human health. It is vital to continue developing strategies to limit the danger of foodborne diseases in slaughtering facilities.