Analysis of antibiotic residue presence in poultry meat through microbiological assessment

• Published in: Pure and applied biology Vol. 14; no. 2; pp. 206 - 223
• Main Author: Uzair, Muhammad Usama
• Format: Journal Article
• Language: English
• Published: Quetta International Society of Pure and Applied Biology 10.06.2025
• Subjects: Agar; Agriculture; Antibiotics; Antiinfectives and antibacterials; Antimicrobial agents; Bacillus subtilis; Biochemical tests; Catalase; Chickens; Contamination; Drug resistance; Farmers; Fatty acids; Fermentation; Food contamination; Food contamination & poisoning; Food safety; Foodborne diseases; Gelatin; Herbal medicine; Meat; Microorganisms; Nitrate reduction; Pathogens; Poultry; Poultry production; Product safety; Protein synthesis; Proteins; Residues; Spores; Staining; Pakistan
• ISSN: 2304-2478; 2304-2478
• DOI: 10.19045/bspab.2025.140021

The investigation aimed to assess bacterial contamination in 150 chicken meat samples collected from various retail marketplaces in Pakistan. Samples were analyzed microbiologically by isolating them on Agar medium, performing Gram's staining and enzymatic tests for confirmation. Antibacterial compounds were tested using the STAF procedure. The suspected Bacillus subtilis colonies exhibited specific characteristics like yellowish-brown color, smooth margins, and white curly growth, further confirmed by sheep blood agar growth and Gram staining. Biochemical tests confirmed Bacillus subtilis through catalase, gelatin hydrolysis, glucose fermentation, citrate utilization, and nitrate reduction tests. Microscopy revealed green spores and red bacterial cells. The study revealed significant antimicrobial drug residue contamination in chicken meat, likely due to antibiotic misuse or insufficient withdrawal periods. The presence of Bacillus subtilis in poultry meat indicates potential quality degradation and risks to human health. The research aims to enhance food safety policies by identifying contamination sources and antibiotic misuse, ultimately improving poultry product safety. This study not only benefits scientific understanding of microbial dynamics in poultry production but also contributes to reducing foodborne illnesses linked to contaminated meat.