Risk factors for chloramphenicol resistance in Escherichia coli isolated from poultry meat in Biskra (Algeria)
DOI:
https://doi.org/10.34188/bjaerv7n2-015Palavras-chave:
poultry meat, antimicrobial resistance, biocides, COVID-19, E. coli, regression analysisResumo
This study is conducted to identify risk factors related to chloramphenicol resistance of Escherichia coli isolated in poultry meat. Total of 134 E. coli strains were isolated from 159 different poultry meat samples in 10 butcher shops, between January 2018 and 30 July 2020. Tow predictor variables were categorical; Carcass/cut and Before/after COVID-19 appearance. Chloramphenicol resistant E. coli isolated from carcass packed at slaughterhouses or from poultry meats purchased before COVID-19 emergence were compared with those isolated from poultry cuts in butcher shops or from poultry meats purchased after COVID-19 appearance respectively. The Pearson's chi-squared tests (X2), t-tests and Odds ratios (ORs) were calculated for all emerging associations. Binary logistic regression was used to assess risk factors associated with chloramphenicol E. coli resistance in poultry meat. The frequency of chloramphenicol-resistant E. coli isolates was found higher (47.5%) after COVID-19's emergence than before COVID-19 (20.21%), p-value ≤ 0.001. The effect of COVID-19 emergence on E. coli chloramphenicol resistance being OR= 3.57 (95% CI 1.61-7.94). The frequency of chloramphenicol-resistant E. coli isolates in poultry cuts was found to be greater (30%) than in poultry carcass (5%), p-value ≤ 0.01. Poultry cuts having an OR= 9.08 effect on E. coli chloramphenicol resistance (95% CI 1.17-70.43). The logistic regression revealed that E. coli strains isolated from poultry meat purchased after COVID-19 outbreak are 6.58 times more likely to be chloramphenicol resistant than E. coli strains isolated from poultry meat purchased before COVID-19 appearance. The excessive use of biocides during COVID-19 outbreak increased the probability of chloramphenicol E. coli resistance in poultry meat and the carcass packed beforehand at slaughterhouses decreases the probability of chloramphenicol resistance of E. coli in poultry meat, later at the butcher shops.
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