Occurrence of multidrug resistance in Campylobacter from Ivorian poultry and analysis of bacterial response to acid shock

• Published in: Food science and biotechnology 2014, 23(4), , pp.1185-1191
• Main Authors: Goualié, Bernadette Gblossi, Ouattara, Honoré Gnenequidou, Akpa, Eric Essoh, Guessends, Nathalie kouadio, Bakayoko, Souleymane, Niamké, Sébastien Lamine, Dosso, Mireille
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0162-9

The level of antibiotic multiresistance of Campylobacter strains from chicken was evaluated and responses to the bactericidal effects of organic acids were analyzed. Strains (76) isolated from chicken were analyzed for resistance to antibiotics and acid shock. A high strain resistance to fluoroquinolones (ciprofloxacin and nalidixic acid) was observed, with cross resistance to both drugs in 41% of strains. A low resistance was observed for amoxicillin, erythromycin, and gentamicin. Campylobacter jejuni was the most resistant species. Antibacterial activities against multiresistant Campylobacter strains were observed using acetic, citric, and ascorbic acids at minimum bactericidal concentrations (MBC) ranging from 0.3 to 3 mg/mL. Acetic acid was the most efficient acid with the lowest MBC value. However, a contact time of 4 h was required for an efficient effect against Campylobacter contaminated chicken skin. Using organic acids in the poultry production chain can reduce propagation of antibiotic multiresistant strains of Campylobacter .