Antimicrobial resistance in thermotolerant Campylobacter isolated from different stages of the poultry meat supply chain in Argentina
The objective of this study was to investigate the antimicrobial resistance in thermotolerant Campylobacter spp. isolated from different stages of the poultry meat supply chain in Argentina. Six poultry meat chains were studied from the reproductive farm to the chicken at the retail. Chickens sampled along each food chain were from the same batch. Samples collected were: a) cloacal samples from hens and chickens on the farm, b) chicken carcasses from the slaughterhouse and retail market. Samples obtained were examined for Campylobacter spp. Antimicrobial resistance was evaluated using the disk diffusion method. Almost all isolates were resistant to nalidixic acid (91.2%) and ciprofloxacin (88.2%). A large proportion of thermotolerant Campylobacter isolated from hens and broilers <1 wk showed resistance to erythromycin in comparison with the rest of the stages of the poultry meat supply chain (P = 0.031). Campylobacter isolated from broilers (both <1 wk and >5 wk) and carcasses at slaughterhouse and at retail showed a proportion of resistance to ciprofloxacin and enrofloxacin higher than isolates from hens (P = 0.015 and P = 0.031, respectively). One strain was resistant to all the antibiotics analyzed, and 46.1% of the isolates were resistant to three or more drug classes. Almost 50% of the isolates were resistant to all quinolones tested (ciprofloxacin, nalidixic acid, and enrofloxacin), and 13.2% were resistant to all quinolones and erythromycin. Campylobacter strains isolated from carcasses at retail showed higher resistance to all quinolones than strains isolated from hens (P = 0.016). These results reflect an alarming situation with potential serious consequences to the public health.
| Main Authors: | , , , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
2015-11
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| Subjects: | Campylobacter, Resistencia a los Antibióticos, Carne de Aves, Tolerancia al Calor, Resistance to Antibiotics, Poultry Meat, Heat Tolerance, Argentina, |
| Online Access: | http://hdl.handle.net/20.500.12123/3003 https://www.sciencedirect.com/science/article/pii/S0956713515002212 https://doi.org/10.1016/j.foodcont.2015.03.045 |
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