From Farm to Slaughter: Tracing Antimicrobial Resistance in a Poultry Short Food Chain

Area of Science:

• Microbiology
• Food Safety
• Veterinary Science

Background:

• Short food supply chains are often considered safer and more sustainable.
• This perception is frequently linked to organic and free-range farming practices.

Purpose of the Study:

• To investigate the distribution of antimicrobial resistance genes (ARGs) in a short poultry food supply chain.
• To characterize the microbial community composition and identify potential sources of ARG contamination.

Main Methods:

• Analysis of fecal, slaughterhouse surface, cecal, and carcass samples using 16S rRNA sequencing and real-time PCR.
• Quantification of bacterial load and identification of specific ARGs, including those for high-priority critically important antimicrobials (HPCIAs).

Main Results:

• Diverse resistant bacteria persisted on slaughterhouse surfaces despite cleaning and disinfection.
• Prevalent ARGs (e.g., qnrS, blaCMY2) were detected on carcasses, conferring resistance to HPCIAs.
• The slaughtering process facilitated ARG dissemination; anthropogenic contamination was suspected for certain genes (mcr, blaNDM).

Conclusions:

• Slaughterhouse hygiene, evisceration, and personnel are key factors in ARG spread.
• Reduced gut ARG carriage in poultry and improved hygiene protocols are essential to minimize consumer risk.