CHARACTERIZATION OF ANTIBIOTIC RESISTANCE PROFILE OF SALMONELLA AND SHIGELLA ISOLATES FROM MEAT AND MEAT PRODUCTS

Abstract

Antibiotic resistance in bacterial pathogens, such as Salmonella and Shigella, poses a significant global health challenge affecting clinical treatment efficacy and public health outcomes. In Peshawar, Pakistan, the presence of these pathogens in meat and meat products raises serious concerns regarding food safety and the proliferation of resistant strains within the community. This study aimed to characterize the antibiotic resistance profiles of Salmonella and Shigella isolates from 60 meat samples collected in Peshawar, focusing only on processed or cooked foods, specifically Chicken, Meat, and Fish, while excluding industrially manufactured preserved foods and other types of meat. The analysis revealed a substantial contamination rate of 61.66% with Salmonella or Shigella. Antibiotic sensitivity testing indicated high resistance rates to commonly used drugs such as Ceftriaxone (97.5%), Ampicillin (95%), and Ciprofloxacin (95%), with some isolates showing complete susceptibility to antibiotics like Azithromycin (100%). Comparative analysis with existing literature underscored persistent high resistance levels across various antibiotics. These findings highlight the critical public health challenge posed by multidrug- resistant strains of Salmonella and Shigella in local meat sources. Effective measures including stringent food safety regulations, enhanced surveillance, and judicious antibiotic use are imperative to mitigate the spread of antibiotic resistance and safeguard public health.