Foodborne antimicrobial resistance risks in traditional markets in West Sumatra: a one health investigation of Escherichia coli in chicken meat.

Abstract

Background: Escherichia coli is a prevalent bacterial contaminant in poultry meat, functioning as an indicator of fecal contamination and antibiotic misuse in animal husbandry. The rising prevalence of antimicrobial-resistant (AMR) E. coli strains is a significant concern for food safety and public health, especially in areas where traditional markets are the primary meat distribution channels.

Aim: This study sought to ascertain the prevalence and antibiotic resistance profiles of E. coli isolated from chicken meat in traditional markets in West Sumatra, Indonesia, and to evaluate the potential relationships among resistance patterns.

Methods: A total of 65 chicken thigh meat samples were obtained from 5 traditional markets between July and September 2025. Isolation and identification of E. coli were performed using microbiological and biochemical techniques in accordance with the SNI 2897:2008 standard. Antimicrobial susceptibility testing was conducted with the Kirby-Bauer disk diffusion method on MHA, with the results were interpreted in accordance with CLSI 2023. Seven antibiotics were evaluated: amoxicillin-clavulanic acid, ciprofloxacin, gentamicin, tetracycline, streptomycin, ampicillin and erythromycin.

Results: Escherichia coli was detected in 9 (13.8%) samples. The highest resistance rates were observed for streptomycin (66.7%), erythromycin (66.7%), and ampicillin (55.6%), while amoxicillin-clavulanic acid exhibited the highest susceptibility (77.8%). Substantial positive correlations (r > 0.87, p < 0.01) among gentamicin, streptomycin, and ampicillin suggested potential mechanisms of co-resistance.

Conclusion: Escherichia coli isolates from chicken meat in traditional markets exhibited antibiotic resistance, posing a risk of MDR. It is imperative that local authorities implement robust monitoring and surveillance frameworks to systematically evaluate the presence of pathogens and the development of antimicrobial resistance across the food chain.