High Levels of Antimicrobial Resistance Found in Retail Meat

Retail meat in Pakistan has been identified as a major reservoir of antimicrobial‑resistant Gram‑negative bacteria, raising alarms for food safety and public health.

A recent study conducted in Sindh province examined 123 retail meat samples, including ground beef, chicken portions, beef burgers, and carcass swabs. Researchers found that all samples contained Gram‑negative bacterial isolates, with Escherichia coli (37.4%) being the most prevalent. Other detected pathogens included Klebsiella spp. (25.2%), Salmonella spp. (17.9%), Enterobacter spp. (13.8%), Pseudomonas spp. (2.4%), Citrobacter spp. (2.4%), and Aeromonas spp. (0.8%).

Laboratory testing confirmed identification through Gram staining, motility, endospore staining, and IMViC biochemical tests. Antimicrobial susceptibility analysis revealed widespread resistance among isolates. For example:

  • E. coli showed resistance to ampicillin (63%), amoxicillin‑clavulanate (67%), and cefotaxime (76%).
  • Klebsiella spp. resisted ampicillin (55%) and amoxicillin‑clavulanate (68%).
  • Salmonella spp. exhibited 73% resistance to ampicillin and 86% to amoxicillin‑clavulanate.
  • Enterobacter spp. were universally resistant to ampicillin (100%) and highly resistant to beta‑lactams, though ciprofloxacin (12%) and gentamicin (18%) remained effective.

The study found multidrug resistance across 2–4 antibiotic classes, underscoring the severity of the issue. Researchers warned that such resistance in foodborne bacteria could easily spread through the food chain, threatening both animal and human health.

The findings emphasize the urgent need for robust antimicrobial stewardship, surveillance programs, and a One Health approach to limit the dissemination of resistant bacteria. Strengthening food safety regulations, monitoring retail meat, and educating communities about responsible antibiotic use are critical steps to mitigate risks.