Antibiotic Resistance of Escherichia coli and Salmonella Species in Chicken Meat: A Review
Publisher: IJAMHR, Category: Current Issues
There has been several documented association between the raise in antibiotic resistant diseases and the ninety billion tons of chicken meat that are delivered throughout the world every year. Antibiotics, for example, avoparcin, virginiamycin, streptomycin and chlortetracycline are not just used for treatment of diseases. Sub therapeutic portions are added regularly through feed to increase feeding efficiency and the rate of weight gain in cows, pigs and poultry. This review is intended to discuss the prevalence, of antibiotic resistance of E. coli and salmonella species isolated from chicken meat and the various factors contributing to antibiotic resistance in chicken meat. An antimicrobial agent is characterized as a "naturally occurring", semi-manufactured or manufactured substance that exhibits antimicrobial properties (kills or hinders the growth of microorganisms) at focuses attainable in vivo. Escherichia coli is an important bacteria belonging to the bacterial populace of the gastrointestinal tract of animals and humans. Salmonella is a gram-negative bacillus belonging to the Enterobacteriaceae family, grouped into roughly 2,600 serotypes. Various research work have shown antibiotic resistance of Escherichia coli in chicken meat. Comprehensive studies conducted around the world indicates that Salmonella strains isolated from chicken has shown resistant to various antibiotic. Most of the cases, this development of resistance is related to the extensive use of this antibiotic in production of food animal.
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