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Food Safety in Poultry Meat Production pp 47–66Cite as

Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry

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Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

“Post-antibiotic era” is not an imaginary word anymore and seems to be a real possibility with increased number of bacterial pathogens being reported as multidrug resistant (MDR). Indiscriminate use of antimicrobials in food animals for growth promotion and disease prevention is considered the key driver behind this surge. Increased demand and global acceptability of chicken meat over beef and pork have resulted in rearing of poultry birds in high-density farms, which are often overcrowded. In such farms, sub-therapeutic doses of antibiotics are routinely administered to prevent bacterial infections and to compensate the lack of adequate hygienic conditions. In many parts of the world, “medically important” antibiotics such as fluoroquinolones and cephalosporins constitute the “sub-therapeutic” regimen administered to poultry. Low-dose feeding of antibiotics results in the development of antimicrobial resistant (AMR) pathogens and presents a true risk of such pathogens entering the human food chain either through meat, manure, humans, or water. Transmission of antimicrobial resistance genes (ARGs) to the environment and eventually humans further aggravates the situation. Increased prevalence of antimicrobial-resistant Salmonella poses a severe risk to human health. Higher prevalence of Salmonella associated with chicken meat has been well-documented, and this prevalence has immense human health implications. Multistate outbreaks of Salmonella associated with the consumption of contaminated chicken meat have been reported. Misuse of antimicrobials in the poultry farms contributes to the increased Salmonella prevalence in poultry and poultry products. A One Health approach which includes judicious and unbiased antibiotic prescription in humans, regulated antibiotic use in food animals, and monitoring of antibiotic resistance in environmental reservoirs is needed to counter the threat of AMR in foodborne pathogens. Most countries have regulatory procedures in place for antibiotic usage in farms, but the extent to which it is applied varies markedly among countries. Awareness within countries on the adverse effects of misuse of antimicrobials in food animal production varies from good to negligible. Alternative approaches to control AMR such as improved management practices, wider use of vaccines, and introduction of probiotics are envisaged. However, while there is still a lack of consensus on the contribution of antibiotic usage in food animals to the development of AMR, epidemiological and molecular studies point to a relationship between antimicrobial use and the emergence of resistant bacterial strains in animals, and their spread to humans, via the food chain.

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Authors and Affiliations

  1. Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS, USA

    Deepak Kumar

  2. Faculty of Veterinary Medicine, Rajamangala University of Technology Tawan-ok, Bangphra, Chonburi, Thailand

    Suchawan Pornsukarom

  3. Department of Population Health and Pathobiology, College of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA

    Siddhartha Thakur

  4. Comparative Medicine Institute, North Carolina State University, Raleigh, NC, USA

    Siddhartha Thakur

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  1. Deepak Kumar
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  2. Suchawan Pornsukarom
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  3. Siddhartha Thakur
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Correspondence to Siddhartha Thakur .

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Editors and Affiliations

  1. Department of Animal Science, University of Connecticut, Storrs, CT, USA

    Kumar Venkitanarayanan

  2. College of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA

    Siddhartha Thakur

  3. Department of Food Science, University of Arkansas, Fayetteville, AR, USA

    Steven C. Ricke

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Kumar, D., Pornsukarom, S., Thakur, S. (2019). Antibiotic Usage in Poultry Production and Antimicrobial-Resistant Salmonella in Poultry. In: Venkitanarayanan, K., Thakur, S., Ricke, S. (eds) Food Safety in Poultry Meat Production. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-05011-5_3

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