Abstract:
Executive Summary
Foodborne zoonotic pathogens posed in meat and meat products has recently become the
serious public health concerns. Many previous studies reported that meat and meat products
are the important sources of food poisoning in human beings when contaminated with those
bacterial pathogens could have the serious public health impact due to poses of the
pathogenic bacteria for the communities. Therefore, this study was conducted to evaluate the
pathogenic bacterial contamination of chicken meat samples in the Dhaka city. A total of 40
(n=40) chicken meat samples were collected from broiler and layer meat in different markets
in Dhaka city to determine bacterial contamination. In results, a significant difference was
found in bacterial loads between broiler and layer chicken meat. Broiler meat samples
exhibited a lower mean Total Bacterial Count (TBC) of 8.22±2.48 log Colony Forming
Units (CFU)/ml compared to the higher mean TBC of 12.07±2.68 log CFU/ml found in layer
meat samples. The prevalence of Staphylococcus aureus, Escherichia coli, Klebsiella spp.,
and Salmonella spp. was 70.0%, 52.5%, 20.0%, and 12.5%, respectively. Moreover, E. coli
(55% and 50%, respectively) and Staphylococcus aureus (80% and 60%, respectively) were
prevalent in both broiler and layer meat, with significant Salmonella spp. contamination only
in layer meat. Klebsiella spp. was more common in broiler meat (30%) than layer meat
(10%). Significant resistance to azithromycin and erythromycin was found, however broiler
meat notably demonstrated increased susceptibility to antibiotics such as gentamicin and
ciprofloxacin. Overall, the results demonstrated in this study showed how crucial the good
hygiene and proper uses of antimicrobial drug are in poultry production.
