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September 23, 2025MicroorganismsOpen Access

Antimicrobial Resistance in Chicken Meat: Comparing Salmonella, Escherichia coli, and Enterococcus from Conventional and Antibiotic-Free Productions

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Authors

CCCamila K. Cerqueira‐CézarASAryele Nunes da Cruz Encide SampaioECE. Caron

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Overview

This examination reveals significant differences in antimicrobial resistance in salmonella and enterococcus across conventional and antibiotic-free production systems.

Key Points

  • A total of 10.9% of salmonella, 22.1% of escherichia coli, and 93.9% of enterococcus were detected in chicken meat samples.
  • The conventional production chain had notably higher levels of multidrug resistance at 90.7% for salmonella compared to antibiotic-free systems.
  • Statistical analysis indicated significant differences in resistance patterns of salmonella across conventional and antibiotic-free methods.
  • High levels of antimicrobial resistance were observed across all bacteria, with up to 95.1% resistance noted in escherichia coli.

Cite This Study

Cerqueira‐Cézar et al. (2025) studied this question.

synapsesocial.com/papers/68d4759931b076d99fa6d8afhttps://doi.org/10.3390/microorganisms13102227
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