Abstract
In Burkina Faso, flamed/grilled chickens are very popular and well known to consumers. The aim of this study was to evaluate the microbiological quality, the antibiotic resistance, and the virulence gene from Escherichia coli isolated from these chickens in Ouagadougou. A total of 102 grilled, flamed, and fumed chickens were collected in Ouagadougou and analyzed, using standard microbiological methods. All E. coli isolates were checked with the antimicrobial test and also typed by 16‐plex PCR. The mean of aerobic mesophilic bacteria (AMB) and thermo‐tolerant coliforms (TTC) was found respectively between 6.90 ± 0.12 × 107 CFU/g to 2.76 ± 0.44 × 108 CFU/g and 2.4 ± 0.82 × 107 CFU/g to 1.27 ± 0.9 × 108 CFU/g. E. coli strains were found to 27.45%. Forty samples (38.24%) were unacceptable based on the AMB load. Fifty‐nine samples (57.85%) were contaminated with TTCs. Low resistance was observed with antibiotics of betalactamin family. Diarrheagenic E. coli strains were detected in 21.43% of all samples. This study showed that flamed/grilled chickens sold in Ouagadougou could pose health risks for the consumers. Need of hygienic practices or system and good manufacturing practices is necessary to improve the hygienic quality of flamed/grilled chickens. Our results highlight the need of control of good hygiene and production practices to contribute to the improvement of the safety of the products and also to avoid antibiotic resistance. Slaughter, scalding, evisceration, plucking, bleeding, washing, rinsing, preserving, grilling, and selling may be the ways of contamination.
Highlights
High ambient temperatures especially in tropical environments have been described as the major factors responsible for facilitating the access and multiplication of bacterial contaminants in meat products (Barro et al, 2006; Mankee et al, 2003)
The aims of this study were to assess (1) microbiological quality of ready-to-eat chicken borne, (2) antibiotic resistance, and virulence genes of E. coli isolated in these chickens
Our results showed that the great majority of E. coli isolates from grilled/fumed chicken were susceptible to ciprofloxacin, chloramphenicol, norfloxacin, nalidixic acid, aztreonam, imipenem, and gentamicin
Summary
The majority of the population treat these infections by self-medication because of ignorance and refusal of cure. This practice is one of the causes of the emergence of antibiotic- resistant bacteria (Rubin & Samore, 2002). The uncontrolled use of antibiotics in the livestock sector for animal diseases treatment and prevention as well as a growth promoters contribute to increase the spreading of antibiotic-resistant bacteria (Kagambèga et al, 2013). The treatment of all herds and flocks with antimicrobials for increasing the growth and preventing illness has become an endless debate (Witte, 1998). It is generally accepted that the main risk factor for the increase in resistance to pathogenic bacteria is the anarchical use of antibiotics (Somda et al, 2017). The aims of this study were to assess (1) microbiological quality of ready-to-eat chicken borne, (2) antibiotic resistance, and virulence genes of E. coli isolated in these chickens
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