Antibiotic susceptibility of Salmonella spp., Campylobacter spp. and Pseudomonas aeruginosa isolated from meat samples in Ho Chi Minh city open markets

Abstract

Foodborne illness, also known as food poisoning, refers to diseases caused by consuming contaminated food or beverages. Contamination can occur at various stages, including production, processing, transportation, storage, and preparation. In Vietnam, Salmonella spp., Pseudomonas aeruginosa, and Campylobacter spp. are the prominent pathogens associated with food. This study aims to detect the prevalence of specific bacteria in meat samples obtained from open markets in Ho Chi Minh city, as well as their antibiotic resistance rate. A total of 18 meat samples (including 6 pork samples, 6 chicken samples and 6 beef samples) were purchased at different traditional markets in Ho Chi Minh city. Salmonella spp., Campylobacter spp. and Pseudomonas aeruginosa were identified via culture on selective media and various biochemical testing. There were 62 bacterial isolates in total, including 9 isolates of Salmonella, 36 isolates of Campylobacter, and 17 isolates of Pseudomonas aeruginosa were obtained. Due to the insufficient time, only 43 out of 62 isolates were selected to perform the antibiotic susceptibility tests for 5 antibiotics: Ciprofloxacin, Cefotaxime, Streptomycin, Imipenem and Azithromycin. Salmonella showed a 66.6% susceptible rate to imipenem, and 100% resistant to ciprofloxacin, cefotaxime, streptomycin and azithromycin. Campylobacter showed a 100% susceptible rate to azithromycin, and 1000% resistant to ciprofloxacin, cefotaxime, streptomycin and imipenem. P. aeruginosa showed 100% resistance rates to all 5 antibiotics. Further research is needed to identify the distinct characteristics of different bacteria species, along with studying their mechanisms of antibiotic resistance.