Etude des Pseudomonas isolées de viandes dans la wilaya de Mila

Abstract

This study focused on the microbiological analysis of 30 samples of red and white meat collected from local markets, aiming to assess contamination by bacteria of the Pseudomonas spp. genus, particularly Pseudomonas aeruginosa, as well as their antibiotic resistance profiles. The results revealed an average overall contamination level of 1.2 × 10⁶ CFU/g, exceeding regulatory thresholds, with higher non-compliance observed in white meat (2.3×10⁶CFU/g) compared to red meat (1.3 × 10⁵ CFU/g). The species P. aeruginosa was presumptively identified in 26.7% of the samples, including 46.7% of white meat and 6.7% of red meat. Antibiotic susceptibility testing revealed alarming resistance to β-lactams, particularly carbapenems (100%) and cephalosporins (62.5%), while fluoroquinolones and aminoglycosides showed full efficacy. Colistin, although considered a last-resort antibiotic, exhibited resistance in 25% of the isolates. These findings highlight a health risk associated with the presence of opportunistic multidrug-resistant bacteria in meat products, likely linked to poor hygiene practices and uncontrolled antibiotic use in animal production. The results underscore the urgent need to reinforce sanitary controls throughout the food production and distribution chain.