Antimicrobial Resistance of Salmonella spp. Isolates and Heavy Metal Traces from Rodent Meat Purchased from Roadside Markets, Central Thailand.

Abstract

Although game meat consumption is widespread across the globe, involving a great diversity of species in very different ecological and sociocultural environments, the safety of wild meat products is rarely assessed routinely. We conducted a survey to evaluate the safety of two rodents products (Rattus tanezumi and Bandicota indica) purchased from roadside markets in central Thailand. Total aerobic bacteria and Escherichia coli counts measured were above Thai poultry product standards for 83.3% and 100% of the samples, respectively (n = 108), although there was no difference between rat species (analysis of variance [ANOVA], p > 0.05). Salmonella spp. were isolated from 32% of the swabs collected (67/208), including 19 different serovars. All strains were resistant or partially resistant to at least 2 of the 16 antibiotics tested, with levels of resistance varying greatly among antibiotics (e.g., 97% of strains sensitive to ciprofloxacin and 98.5% of strains resistant to cloxacillin). Detectable traces of Cd and Pb were found in 98% and 46% of the samples analyzed, respectively (n = 61). Pb and Cd concentrations measured in the kidneys of R. tanezumi were significantly higher than in the liver and muscles and significantly higher than B. indica muscles and kidneys but not liver (ANOVA, p < 0.05). These results highlight potential health hazards that may be associated with rodent-meat consumption, including contamination by coliform bacteria, multiresistant Salmonella spp. strains, and heavy metals. The significance of these results for public health cannot be determined precisely in the absence of appropriate standards, and information gaps remain regarding the frequency of rodent-meat consumption and the origin of bacterial and heavy metal contaminations (i.e., capture environment or during carcass handling and processing). We suggest that appropriate information and training on best hygienic practices for preparing, cooking, and preserving rodent meat should be provided to the producers and to the consumers.