Betiku Eniola, Crandall Philip Glen, Obe Tomi
Department of Poultry Science, University of Arkansas System Division of Agriculture, Fayetteville, AR 72701, USA.
Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704, USA.
Foods. 2025 May 14;14(10):1738. doi: 10.3390/foods14101738.
Poultry is U.S. consumers' protein of choice with an annual consumption of nearly 45 kg per person. This increasing demand has required poultry producers to minimize pathogen contamination to protect public health. This study assessed and incidence and loads in retail chicken from conventional (CON) and raised without antibiotics (RWA) sources, while profiling antibiotic resistance of selected isolates. A total of 170 chicken samples from two brands (A and B), including whole carcass WOG (60), parts (80), and giblets (30) were evaluated. Both pathogens were examined by culture and BAX system methods and confirmed isolates were identified. Aerobic bacteria count (AC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were also tested using Petrifilms™. Selected isolates of (22) and (24) were tested for antibiotic susceptibility using the Sensititre™ system. The overall respective incidence of and was 36% and 35% with no difference between CON (33% and 25%) and RWA (23% and 29%), but product types differed ( < 0.05). incidence was not different between the brands, but differed. Giblets had a higher incidence of both pathogens at 80% and 70%, respectively. The most and least abundant serotypes were Infantis (60%) and Ouakam (2%), while was the abundant species. All the indicators differed ( < 0.05) between CON and RWA. Many isolated pathogens possessed resistance to at least one antibiotic, (91%) and (38%), with multidrug resistance in 45% of CON and 36% of RWA isolates. The highest resistance was to tetracycline and nalidixic acid for both pathogens and the lowest was to antibiotics in the macrolides class. These results highlight the need for robust microbial control at all levels, as both production practices showed notable contamination and antibiotic resistance, emphasizing the need for continued surveillance at the retail level and encouraging consumers to properly cook poultry to 165 °F.
家禽是美国消费者首选的蛋白质来源，人均年消费量近45千克。这种不断增长的需求要求家禽生产者尽量减少病原体污染，以保护公众健康。本研究评估了来自传统（CON）和无抗生素饲养（RWA）来源的零售鸡肉中的发病率和负荷，并分析了选定分离株的抗生素耐药性。共评估了来自两个品牌（A和B）的170份鸡肉样本，包括整鸡（WOG，60份）、部分鸡肉（80份）和内脏（30份）。通过培养和BAX系统方法检测了两种病原体，并对确认的分离株进行了鉴定。还使用Petrifilms™检测了需氧菌计数（AC）、肠杆菌科（EB）和乳酸菌（LAB）。使用Sensititre™系统对选定的22株沙门氏菌和24株弯曲杆菌分离株进行了抗生素敏感性测试。沙门氏菌和弯曲杆菌的总体发病率分别为36%和35%，CON（33%和25%）和RWA（23%和29%）之间无差异，但产品类型存在差异（P<0.05）。两个品牌之间沙门氏菌的发病率没有差异，但弯曲杆菌存在差异。内脏中两种病原体的发病率较高，分别为80%和70%。沙门氏菌最常见和最不常见的血清型分别是婴儿型（60%）和瓦卡姆型（2%），而空肠弯曲杆菌是最常见的菌种。CON和RWA之间所有指标均存在差异（P<0.05）。许多分离出的病原体对至少一种抗生素具有耐药性，沙门氏菌为91%，弯曲杆菌为38%，CON分离株中有45%和RWA分离株中有36%具有多重耐药性。两种病原体对四环素和萘啶酸的耐药性最高，对大环内酯类抗生素的耐药性最低。这些结果凸显了在各个层面进行有力微生物控制的必要性，因为两种生产方式均显示出显著的污染和抗生素耐药性，强调了在零售层面持续监测的必要性，并鼓励消费者将家禽妥善烹饪至165°F。
