Prevalence, Antimicrobial Resistance, and Virulence Profiles of Thermophilic Campylobacter Isolated From Meat in Selected Regions of Rwanda

Campylobacter species are among the leading causes of human gastroenteritis, with improperly prepared meat identified as a major transmission source. In Rwanda, data on the epidemiology of Campylobacter are scarce. This study aimed at assessing the prevalence, antimicrobial resistance, and virulence gene profiles of thermophilic Campylobacter species isolated from meat in selected regions of Rwanda. A total of 304 meat samples were collected from slaughterhouses and markets across Kigali, Huye, and Gisagara Districts. The samples included meat from chicken ( n = 50), goat ( n = 45), pig ( n = 43), sheep ( n = 41), and cow ( n = 125). Campylobacter spp. were isolated using enrichment and subsequent selective media. Antimicrobial susceptibility testing against six antimicrobials (ciprofloxacin [CIP], erythromycin [ERY], streptomycin [STR], tetracycline [TET], gentamicin [GEN], and chloramphenicol [CHL]) was performed using the disc diffusion method. The polymerase chain reaction (PCR) was used to identify genus and species, as well as the detection of selected resistance ( tet O, cme B, and cjgyr A) and virulence ( cad F, cia B, and cdt B) genes. The prevalence of Campylobacter spp. was 25% (76/304), with C. jejuni and C. coli accounting for 89.47% (68/76) and 10.53% (8/76), respectively. Campylobacter was detected in 56% (28/50). The highest resistance was recorded against ERY (94.7%), followed by STR (84.2%) and TET (81.6%), while isolates were sensitive to GEN (98.7%). Multidrug resistance (MDR) was observed in 84.2% of isolates. The frequencies of resistance genes were 89.5% and 59.2% for tetO and cme B, respectively. Additionally, cia B, cad F, and cdt B were detected in 89.5%, 78.9%, and 55.3% of the samples, respectively. The presence of virulent and multidrug‐resistant Campylobacter in meat underscores the urgent need for enhanced food hygiene practices, regulated antibiotic use in livestock, and coordinated One Health surveillance strategies to mitigate public health risks. These findings indicate substantial food safety risks associated with retail meat in Rwanda and highlight critical gaps in hygiene practices and antimicrobial stewardship along the meat value chain.