Prevalence and Antibiotic Resistance of Escherichia Coli in Various Types of Meat: A Comprehensive Study in Iran

Abstract

The widespread and excessive use of antibiotics in meat production in Iran is a serious issue that must be addressed promptly. In livestock trade, antibiotics are often used prophylactically to treat and prevent infections. However, the overuse and misuse of antibiotics in livestock farming pose a threat to human health due to the rise of antibiotic-resistant bacteria. The primary goal of this study is to determine the prevalence of antibiotic-resistant Escherichia coli (E. coli) in various types of meat in Iran. A total of 5,532 isolates were collected from beef, chicken, and turkey (1,690, 2,581, and 1,261 samples, respectively) across five provinces of Iran over a six-month period (May to October 2023). Since it was impossible to collect data from every province, the five most populous provinces, collectively representing over one-third of the country's population, were selected. Ten antibiotics, along with multidrug resistance, were examined to determine the resistance levels of the samples. The results indicate that the samples exhibited higher resistance to tetracycline, ampicillin, and cefoxitin. Additionally, the prevalence of E. coli in meat from Khorasan Razavi province, particularly in beef and turkey, was significantly lower. Since chicken meat in Iran is produced and distributed through a centralized system, there may not be substantial differences in antibiotic resistance between provinces. Researchers recommend that public awareness campaigns are necessary to inform consumers about the risks of antibiotic-resistant bacteria in meat. Encouraging consumers to make informed decisions and emphasizing antibiotic-free meat could push market forces towards more sustainable and ethical farming practices.