Identification of Antibiotic-Resistant Bacteria in Processed Meat Products Available in Local Markets from Five Selected Localities in Sri Lanka

Abstract

This study focused on identifying antibiotic-resistant bacteria in processed meat products available in Sri Lankan local markets, considering the potential risks caused by inappropriate packaging and storage conditions. Five processed meat samples were purchased from five localities in Sri Lanka and examined on Luria-Bertani (LB) agar medium using both homogenised and direct culture techniques. The Kirby-Bauerdisc diffusion method was used in the Antibiotic Sensitivity Test (ABST) to determine how bacteria responded to various antibiotics. Samples that were improperly packaged revealed the presence of antibiotic-resistant bacterial strains, exhibiting resistance to both ampicillin and amoxicillin, while ciprofloxacin sensitivity was observed in every tested bacterium. DNA was extracted from the antibioticresistant bacteria. Escherichia coli and Staphylococcus sp. were confirmed using Polymerase Chain Reaction(PCR) and agarose gel electrophoresis. Although PCR identified many isolates, it was unable to confirm two bacterial species; after additional DNA sequencing analysis, these two unidentified organisms were determined as Enterobacter sp. and Psychrobacter piechaudii. These results demonstrate the significance of appropriate packaging in avoiding the foodborne transmission of bacteria that are resistant to antibiotics.The study additionally indicates that to improve food safety and decrease antibiotic overuse, public awareness and stronger regulations are required. This study improves the understanding of how antibiotic resistance can spread through regularly consumed food products, which helps protect public health.