New Findings in Veterinary Microbiology

New Findings in Veterinary Microbiology

Investigation of the prevalence of Pseudomonas in poultry eggs and meat sold in Tehran city and antibiotic resistance of isolates

Document Type : Original Article

Authors
Sajjad Abbasi 1
Ebrahim Rahimi 2
Noosha Ziajahromi 3
1 PhD student in food hygiene, Department of Food Hygiene, Shahrekord branch, Islamic Azad University, Shahrekord, Iran
2 Professor, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 Assistant Professor, Department of Biology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
10.22034/nfvm.2025.499628.1273
Abstract
Pseudomonas spp are among the predominant microorganisms in raw and processed foods. Some of them are responsible for opportunistic human infections and the high antibiotic resistance of some Pseudomonas isolates has raised concerns in the field of public health. The aim of this study was to investigate the prevalence of pseudomonas in poultry eggs and meat supplied in Tehran city and the antibiotic resistance of the isolates. 250 samples (150 poultry egg  and 100 poultry meat) were randomly collected from supply centers in Tehran and transported to the laboratory to examine the level of contamination. The statistical method of data analysis was the chi-square test and Fisher's exact test. The results showed that out of a total of 250 samples, 30 samples (12%) were contaminated with Pseudomonas. Of the 100 poultry meat samples, 17 samples (17%) were chicken meat, 4 samples (4%) were turkey meat, 2 samples (2%) were ostrich meat, and 1 sample (1%) was quail meat contaminated with pseudomonas. Of the total of 150 bird egg samples, 3% were chicken and turkey eggs. The evaluations showed that there was no statistically significant relationship between the level of contamination of meat and poultry eggs (p>0.05). The results of the antibiotic evaluation showed that the highest antibiotic resistance was for tetracycline (100%) and ampicillin (93.33%). The results of this study showed that poultry meat and eggs can be a potential source of Pseudomonas contamination. Therefore, maintaining hygiene during production, storage, and consumption, especially avoiding the consumption of raw protein materials, can reduce the risks associated with this bacteria.
Keywords
Pseudomonas
Poultry meat
Poultry eggs
Antibiotic resistance

Subjects

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New Findings in Veterinary Microbiology
Volume 8, Summer
Summer 2025
Pages 24-31

  • Receive Date 18 January 2025
  • Revise Date 15 March 2025
  • Accept Date 17 March 2025