Prevalence of Antimicrobial-resistant Bacteria in HACCP Facilities

Ramesh Subramaniam; Nuzul Noorahya Jambari; Kuan Chee Hao; Ungku Fatimah Ungku Zainal Abidin; Nor Khaizura Mahmud; Ab Rashid

doi:10.14252/foodsafetyfscj.D-23-00004

Prevalence of Antimicrobial-resistant Bacteria in HACCP Facilities

Food Saf (Tokyo). 2023 Sep 22;11(3):54-61. doi: 10.14252/foodsafetyfscj.D-23-00004. eCollection 2023 Sep.

Authors

Ramesh Subramaniam^{1

2}, Nuzul Noorahya Jambari^{2

3}, Kuan Chee Hao⁴, Ungku Fatimah Ungku Zainal Abidin⁵, Nor Khaizura Mahmud¹, Ab Rashid^{2

3}

Affiliations

¹ Chemsil Air & Water Sdn Bhd, 33, Jalan Kota Raja H27/H, Hicom Town Centre, Seksyen 27, 40400, Shah Alam, Selangor, Malaysia.
² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
³ Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
⁴ Huru Biotech Sdn Bhd, No.1 Jalan Perindustrian Balakong Jaya, 2/2, Taman Perindustrian Balakong Jaya, 2, 43300 Balakong Jaya, Selangor, Malaysia.
⁵ Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

Abstract

Foodborne pathogens, such as Staphylococcus aureus and Salmonella spp., develop antimicrobial resistance (AMR) over time, resulting in compromised food safety. Therefore, this study aimed to determine the prevalence, compliance against Malaysia's veterinary standing procedure directive (APTVM 16 (c): 1/2011): Appendix 7¹³⁾, and antimicrobial resistance (AMR) profiles of S. aureus and Salmonella spp., in raw poultry meat, poultry meat products, and poultry-based ready-to-eat (RTE) foods. Here, 699 raw poultry meat and meat products samples were obtained from selected hazard analysis critical control points (HACCP)-certified poultry meat-processing plants. Additionally, 377 samples of poultry-based RTE meals were collected from dine-in establishments and hospital catering facilities in Klang Valley, Malaysia. Salmonella spp. and S. aureus were present in 2.1% and 2.8% of the analyzed samples, respectively. Salmonella spp isolated from raw poultry meat and its products displayed resistance to ampicillin (100%), chloramphenicol (87.0%), cefuroxime (60.9%), cefazolin (56.5%), and kanamycin (52.2%). Similarly, S. aureus isolated from raw poultry meat, its products, and poultry-based RTE foods exhibited resistance against tetracycline, chloramphenicol, penicillin, ciprofloxacin, trimethoprim, kanamycin, and cefoxitin. The multi-antibiotic resistance (MAR) demonstrated by these foodborne pathogens makes their prevalence disconcerting. This highlights the need for more stringent monitoring and enduring sanitary and hygiene practices in HACCP establishments to prevent foodborne infections and potential transmission of AMR bacteria.