Antibiotics resistance patterns of Pseudomonas aeruginosa isolated from meat at Mosul city retails

Abstract

Psychrotrophic bacteria are one of the significant microbes in chilled meat,pseudomonasis the most predominant member of this group. Pseudomonas could survive in various ecological niches. In the current study, we detect the prevalence of Pseudomonas aeruginosa in meat at Mosul city retailsandtheir antibiotics resistance profile. One hundred fifty samples from beef, mutton and chicken meat were collected aseptically and cultivated. P. aeruginosa isolates were phenotypically and genetically recognized, and their antimicrobial activity was carried out for cultured isolates. Our findings revealed that 21 (14%) of meat samples were P. aeruginosa positive with a high significant recovery rate in chicken meat 11 (22%) and beef 7 (14%) compared to mutton 3 (6%). The antimicrobial resistance level of P. aeruginosa were 100% for amoxicillin, and 66% for aztreonam. The susceptibilities were 95% for tobramycin, 90% for levofloxacin, 90% for ciprofloxacin, 90% for gentamicin, 76% for piperacillin, and 57% for meropenem. In conclusion, P. aeruginosa is likely to be more common in meat, especially in chicken. Therefore, good hygienic practices should be applied to handle and preserve meat under suitable conditions to extend its shelf life, ensure meat safety, and conserve consumer health.

Keywords

• pseudomonas aeruginosa
• meat spoilage
• antibiotic resistance