Profiling of antimicrobial genes of pathogenic bacteria found in chicken sold in Port Harcourt, River State, Nigeria
1 Department of Microbiology Technology, School of Science Laboratory Technology, University of Port Harcourt, Choba, River State, Nigeria.
2 Virus and Genomics Research Unit, Department of Microbiology, University of Port Harcourt, Choba, River State, Nigeria.
Research Article
International Journal of Biological and Pharmaceutical Sciences Archive, 2026, 11(02), 059-075.
Article DOI: 10.53771/ijbpsa.2026.11.2.0037
Publication history:
Received on 26 February 2026; revised on 19 April 2026; accepted on 22 April 2026
Abstract:
This study investigated the antimicrobial resistance (AMR) patterns and the distribution of antimicrobial-resistant genes (ARGs) and virulent genes in pathogenic bacteria isolated from raw, cooked and grilled chicken samples. Raw Chicken samples were bought from four cold rooms in Port Harcourt, Nigeria and examined for bacterial contamination. The grilled chicken samples were bought from street vendors. PCR amplification targeting virulent genes was used, and the bacterial isolates were identified molecularly. Eleven bacterial genera were isolated: Streptococcus sp, Proteus vulgaris, Enterococcus fecalis, Klebsiella pneumonia, Pseudomonas aeruginosa, Salmonella enterica, Escherichia coli, Enterobacter aerogenes, Acinetobacter, Listeria spp., and Staphylococcus aureus. In the Raw and cooked samples, Pseudomonas aeruginosa (25%) had the highest percentage occurrence frequency, followed by Salmonella enterica (16.33%), Escherichia coli (16%), Staphylococcus aureus (12.24%), with Proteus vulgaris and Acinetobacter having the least. In the grilled sample, Salmonella enterica (22.4%) had the highest percentage occurrence, Pseudomonas aeruginosa (12.5%), Streptococcus sp (12.5%), Escherichia coli (10%), with Listeria sp and Enterobacter aerogenes having the least percentage of occurrence (6.12%). Multiple Antibiotic Resistance (MAR) ranged between 0.5 and 1.0 in the raw chicken sample. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Enterococcus faecium had high antibiotic resistance of >0.5, with E. coli having a MAR of 1.0, showing resistance to all 10 antibiotics studied. In the cooked chicken sample, the MAR ranged from 0.4 to 1.0, with Acinetobacter showing resistance to all 10 antibiotics studied. The grilled chicken has a MAR range of 0.2 to 1.0, with Proteus vulgaris having the highest multiple antibiotic resistance index of 1.0, with a resistance pattern to all antibiotics studied. Generally, it was observed that the pathogens showed high resistance to the commonly used antibiotics: Augmentin, Streptomycin, Ceporex, Ampiclox, and Ceftriaxone. Salmonella and E. coli persisted in cooked samples, which suggests potential risks for human health. PCR amplification of quinolone resistance-conferring gene (qnrS) genes in antibiotic-resistant bacteria isolated from grilled chicken meat revealed that qnrS genes were present in five out of the seven isolates, with an amplicon size of 395 bp. Proteus vulgaris and Listeria spp were negative for qnrS genes. Similarly, the qnrA gene was present in eight of nine pathogenic isolates screened. This study underscores the growing threat of AMR in foodborne pathogens, particularly in poultry. This makes treatment of infections caused by these bacteria more difficult and less effective, thus emphasising the need for improved food safety practices, stricter regulation of antibiotics in agriculture, and enhanced surveillance systems. Further research into alternative antimicrobial strategies is also recommended to mitigate the spread of resistant bacteria in the food chain.
Keywords:
Antimicrobial Resistant genes; Antibiotic susceptibility; Pathogenic genes; PCR; Chicken
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