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Evaluation of antimicrobial resistance of Campylobacter spp. isolated from broiler carcasses |
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| Authors: | I D Ferro T M Benetti T C R M Oliveira W M Abrahão S M S S Farah F B Luciano |
| Institution: | 1. Graduate Program in Animal Science, School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, S?o José dos Pinhais, PR, Brazil;2. Department of Food Science and Technology, Center for Agricultural Sciences, Universidade Estadual de Londrina, Campus Universitário, Londrina, PR, Brazil;3. Department of Pharmacy, Division of Health Sciences, Universidade Federal do Paraná, Jardim Botanico, Curitiba, PR, Brazil;4. Section of Food Microbiology, Central Laboratory of Paraná State, Rua Ubaldino do Amaral Curitiba, PR, Brazil;5. Section of General Bacteriology, Central Laboratory of Paraná State, S?o José dos Pinhais, PR, Brazil |
| Abstract: | 1. The aim of the present study was to evaluate the antimicrobial resistance of Campylobacter strains (C. jejuni, C. coli and C. lari) isolated from broiler carcasses processed in the State of Paraná, Brazil. 2. Rates of microbial resistance and susceptibility were assessed by both Disk Diffusion (DD) and Etest (Minimum Inhibitory Concentration) techniques. Antibiotics were tested using DD (12 antibiotics) and/or MIC (7 antibiotics) methods. 3. A total of 95.8% of the strains were resistant to at least two agents. In terms of multidrug resistance, 75% of strains were resistant to three or more groups of antibiotics. The highest rates of resistance were detected for cefalotin, ciprofloxacin, tetracycline and nalidixic acid. A high rate of susceptibility of the strains to erythromycin (95.8%) was found confirming that this is considered the agent of choice for treating campylobacteriosis. Comparison of the microbial resistance and susceptibility, as determined simultaneously by the two methods, found the techniques to be statistically equivalent for 5 out of the 6 antibiotics tested. 4. The results of this study suggest the need for adopting measures to control the use of antibiotics in broiler production to prevent multidrug resistance of Campylobacter strains and reduce the risk of serious human diseases caused by the consumption of contaminated chicken meat. |
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