(Nairobi) – A recent study by the University of Nairobi has revealed that chicken meat sold in Nairobi contains bacteria resistant to critical antibiotics, posing potential health risks to consumers. The study found a high prevalence of multidrug-resistant E. coli in chicken from various sources, which could lead to serious infections if consumed improperly.
Researchers from the University of Nairobi, led by Tino Deng from the Department of Veterinary Pathology, examined chicken meat from three different sources: sick birds from veterinary clinics, farm chickens, and chickens from Nairobi’s poultry markets. They swabbed the anal openings of the chicken carcasses to test for the presence of E. coli, a bacterium that can live in the intestines of both humans and animals. While E. coli is a common bacterium, it can cause diseases like pneumonia, urinary tract infections, and diarrhea when ingested.
The study found that about 31.4% of the chicken samples tested were contaminated with E. coli, with the highest levels of antibiotic resistance seen in chickens from veterinary clinics, followed by farm chickens, and lastly, chickens from markets. The researchers evaluated the bacteria’s resistance to eight commonly used antibiotics: ampicillin, tetracycline, co-trimoxazole, streptomycin, nalidixic acid, amoxicillin, gentamicin, and chloramphenicol.
The results, published in the Veterinary Medicine International journal, showed concerning resistance levels. Most isolates demonstrated high resistance to widely used antibiotics, with 85.2% showing resistance to ampicillin, 66.7% to tetracycline, 57.4% to co-trimoxazole, and 40.7% to streptomycin. However, resistance to nalidixic acid and chloramphenicol was lower, at 24.1% and 14.8%, respectively. Amoxicillin and gentamicin showed the lowest resistance rates, with over 96% of the isolates being susceptible to these antibiotics.
One of the most alarming findings was the prevalence of multidrug resistance, with more than 81% of the isolates showing resistance to multiple antibiotics. Ten isolates were resistant to two antibiotics, 15 to three, eight to four, and 10 isolates to five or six different antibiotics. Ampicillin, tetracycline, and co-trimoxazole were the most common antibiotics found in multidrug-resistant combinations.
The researchers suggest that the overuse and misuse of antibiotics in livestock, including as growth promoters or preventive measures, may be contributing to the high levels of resistance. The practice of using antibiotics without proper regulations in farming could lead to the development of drug-resistant bacteria, which can then be passed to humans through consumption of contaminated meat or unsanitary food handling.
This issue is not limited to Kenya. While antibiotic resistance in livestock is a growing concern globally, the lack of surveillance and proper data makes it difficult to fully understand the scope of the problem. The study suggests that high antibiotic use in both animals and humans, combined with environmental contamination from human and animal waste, may be contributing to the spread of resistant bacteria.
The researchers emphasized that the findings highlight the need for better regulation and monitoring of antibiotic use in the poultry industry. They also called for improved hygiene practices in the handling and preparation of chicken meat to reduce the risk of contamination and protect public health.
Table: Antibiotic Resistance Levels in E. Coli Isolates from Nairobi Chicken Meat
| Antibiotic | Resistance Rate |
|---|---|
| Ampicillin | 85.22% |
| Tetracycline | 66.7% |
| Co-trimoxazole | 57.4% |
| Streptomycin | 40.7% |
| Nalidixic Acid | 24.1% |
| Chloramphenicol | 14.8% |
| Amoxicillin | 3.7% |
| Gentamicin | 3.7% |