EVALUATION OF CHICKEN MEAT FOR CONTAMINATION OF Salmonella AND Escherichia coli AMONG RETAIL MEAT OUTLETS IN ANURADHAPURA, SRI LANKA

Abstract

Poultry meat has been identified as one of the major sources of food-borne bacterial infections in humans. The incidence of these bacterial infections is higher in most developing countries due to a lack of regular surveillance of these bacterial pathogens. As chicken is the most commonly consumed animal protein source among Sri Lankan consumers, this study aimed to investigate the safety of chicken meat available in retail outlets in Anuradhapura, Sri Lanka. A total of 23 chilled and 11 frozen breast chicken samples (n=34) were purchased from retail outlets in Anuradhapura from July to September 2024. Total plate count (TPC), coliform count (CC), Salmonella and E. coli levels were determined using standard methods. Antimicrobial resistance profiles of Salmonella and E. coli isolates were also tested using the disk diffusion method. All samples exceeded the maximum permissible limits of TPC (>5×106 ) and CC (>1×103 ) (according to the Food Act No.26 1980) indicating very high levels of bacterial contamination. Only the chilled meat samples were contaminated with both E. coli (24%) and Salmonella (6%). Of the five antibiotics used in the study both E. coli and Salmonella isolates showed the highest resistance to amoxicillin, erythromycin, and trimethoprim. Further, 88% and 50% of the E. coli and Salmonella isolates showed multi-drug resistance respectively. This study indicates the potential public health risk associated with chicken meat sold at retail outlets in Anuradhapura, Sri Lanka.