Drug-resistant Salmonella found in Metro Manila chicken meat — study

MANILA, Philippines — A study by the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) found that most Salmonella isolates recovered from retail chicken meat in Metro Manila were resistant to at least one class of antibiotics, with more than three-fourths classified as multidrug-resistant.

“Foodborne diseases remain an important public health concern,” the DOST-FNRI said, noting that Salmonella spp. are among the pathogens commonly associated with poultry products and can cause gastroenteritis and, in some cases, systemic infections.

However, “the challenge goes beyond contamination,” the agency said, explaining that antimicrobial resistance (AMR) can make bacterial infections more difficult to treat when bacteria no longer respond to medicines used against them.

READ: Poultry found resistant to antibiotics; study warns risks in consumption

Researchers from the DOST-FNRI examined Salmonella spp. isolated from retail broiler chicken meat sold in wet markets and supermarkets across Metro Manila and tested their susceptibility to different antibacterial agents.

The study, titled “Occurrence and antibacterial resistance of Salmonella spp. from retail eggs and commercial chicken meat within Metro Manila, the Philippines,” recovered 76 Salmonella isolates from chicken meat.

The results showed that 94.7% were resistant to at least one class of antibacterial agents, while 76.3% were multidrug-resistant (MDR), defined in the study as resistance to three or more antibacterial classes.

The highest resistance rates were recorded against ampicillin, at 77.6%; streptomycin, 73.7%; nalidixic acid, 68.4%; and cefotaxime, 67.1%, according to the DOST-FNRI.

The agency warned that antibiotic-resistant Salmonella infections can be more difficult to treat, underscoring the importance of food safety in preventing foodborne illnesses.

According to the DOST-FNRI, cases of Salmonella infections in the Philippines increased by 42% to 13,000 in 2023.

READ: Salmonella found cause of Bulacan food poisoning

The DOST-FNRI emphasized that chicken remains an important source of protein and can be part of a healthy, balanced diet. However, its nutritional benefits must be complemented by safe food preparation, proper storage and good kitchen hygiene.

“Proper cooking can effectively inactivate Salmonella spp. However, bacteria from raw chicken can still spread to hands, utensils, chopping boards, kitchen surfaces, and other foods through cross-contamination,” the agency said.

Preventing salmonellosis, or infection caused by Salmonella, begins with proper food handling.

The DOST-FNRI advised consumers to wash their hands thoroughly before, during and after handling raw chicken; keep raw poultry separate from cooked and ready-to-eat foods; use separate utensils and chopping boards whenever possible; and clean kitchen surfaces after food preparation.

“Cook chicken thoroughly, avoid eating undercooked poultry, and refrigerate perishable foods promptly to help prevent harmful bacteria from growing and spreading,” the agency said.

“Good nutrition starts with what we choose, but it is completed by making sure what we serve is safe,” it added.

From separating raw chicken from ready-to-eat foods to washing hands and kitchen tools properly, storing food safely and cooking poultry thoroughly, simple food safety practices at home can help protect the whole family. /dm