The effect of papain on some bacterial pathogens in poultry meat

The poultry sector is a significant reservoir of antimicrobial-resistant (AMR) bacteria, posing a substantial threat to public health and food safety. This study quantified farm-level contamination in chickens and turkeys, characterized Escherichia coli and Salmonella spp. and their ESBL/carbapenemase encoding genes, and evaluated papain as a meat-preservation agent. A total of 442 samples (cloacal swabs, litter, water, feed, worker hands, meat, and organs) were collected from 12 chicken and 8 turkey farms. The total viable count (TVC), total coliform count (TCC) were enumerated. E. coli and Salmonella were isolated and tested by multiplex PCR for the detection of ESBL/carbapenemase encoding genes. Antimicrobial resistance (AMR) phenotypes and bla CTX-M phylogeny were assessed. The effect of papain on chilled chicken meat (12 days) was assessed. The results indicated that microbial loads were higher in chicken than in turkey farms ( p