Understanding Antimicrobial Resistance in Poultry Processing

A recent study funded by the UK’s Food Standards Agency (FSA) investigates the influence of poultry processing on the presence and transfer of antimicrobial-resistant (AMR) Campylobacter and Escherichia coli species on chicken meat. This research sheds light on the critical role of the food chain and processing environments in the transmission of AMR bacteria and associated genes.

The Growing Challenge of AMR

As concerns mount over the spread of antimicrobial resistance, the role of the food chain in this issue remains inadequately understood. The transmission of AMR bacteria, particularly in chicken and related products before reaching retail, demands further exploration.

Key Findings of the FSA Study

The study revealed that while AMR bacteria like Campylobacter and E. coli were present in poultry entering processing plants, their numbers significantly decreased along the processing line. This reduction was particularly noted after critical steps such as defeathering and evisceration. However, existing literature suggests that factors at the farm level heavily influence AMR bacteria and genes present in the final meat products.

Study Methodology

This research comprised a comprehensive literature review and a detailed field and laboratory study conducted in two large-scale UK chicken processing sites. These facilities produced whole chickens and chicken meat for major UK retailers throughout various times of the year.

Resistance Patterns Observed

AMR testing unveiled diverging resistance patterns:

• Campylobacter exhibited the highest resistance to tetracycline (53%) and the lowest to erythromycin (7%).
• E. coli displayed an astounding 80% resistance to ampicillin, while resistance to chloramphenicol was recorded at 13%.

Sample Collection and Results

From a total of 376 samples collected throughout the study, notable results emerged:

• 65.1% of samples tested positive for Campylobacter, while 95.6% were positive for E. coli.
• Levels of Campylobacter ranged from 1.00±0.0 to 3.9±0.5 log10 CFU per sample, peaking in chicken litter.
• E. coli levels varied from 2.0±0.0 to 8.3±0.2 log10 CFU per sample, also highest in chicken litter.
• Bacterial presence was typically more substantial at the earlier processing stages, although some stages showed no isolation of either bacteria.
• While levels of Campylobacter decreased to non-detectable levels later in processing, E. coli remained detectable at various stages.
• About 7% of Campylobacter jejuni isolates displayed resistance to three or more antimicrobial classes.
• Approximately 60% of E. coli isolates were resistant to three or more classes of antimicrobials.

The Path Forward

Researchers stress that further studies are crucial to validate these findings and evaluate the role of poultry products in the dissemination of AMR/ARGs that pose risks to human health.

For an in-depth exploration of the findings, view the complete FSA report titled, “Transmission of AMR Campylobacter and Escherichia Coli During the Processing of Chicken Meat,” by clicking here.

Source: Food Safety Magazine

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