Food safety control in poultry industry: prevalence and antimicrobial susceptibility of isolated from raw chicken and the potential use of essential oils as alternative to antibiotics.

1. The extensive use of antimicrobials in poultry production may contribute to the emergence of resistant bacteria. This study was conducted to determine the prevalence and resistance of different strains isolated from raw chicken meat and to investigate the possibility to use Lebanese native oregano essential oils as alternatives.2. In total, 250 chickens from Lebanese markets were examined for the presence of . Isolates were then screened for susceptibility using 19 antibiotics and two essential oils extracted from oregano plants.3. Of the 250 chickens tested, 80% were contaminated with . Main resistance was seen against amoxycillin, ampicillin, penicillin, tetracycline, tylosin, streptomycin and erythromycin. The highest rate of sensitivity was found in 86.1% of strains to Amoxycillin/Clavulanic acid, 80.09% to Tilmicosin. Both essential oils from (98%) and (97.3%) showed promising potential in inhibiting the growth of the tested bacteria. Oil from exhibited superior efficacy against 200 strains, inhibiting 46.1% at 200 mg/l and all at 400 mg/l, while oil showed slightly lower inhibition, affecting 41.6% at 200 mg/l and all at 400 mg/l.