<b>Isolation and Identification of Antimicrobial Resistant Bacteria in Poultry Meat</b>

Background: Antimicrobial resistance (AMR) among foodborne pathogens has emerged as a major global public health challenge, particularly within the poultry production chain where antibiotics are frequently used for disease prevention and growth promotion. Poultry meat can serve as an important reservoir for pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., and Escherichia coli, which may transmit resistant strains to humans through contaminated food products. Surveillance of antimicrobial resistance patterns in poultry-associated bacteria is therefore essential for assessing food safety risks and informing antimicrobial stewardship strategies. Objective: To isolate and identify bacterial pathogens from retail poultry meat and determine their antimicrobial susceptibility profiles against commonly used antibiotics in Peshawar, Pakistan. Methods: A cross-sectional observational study was conducted using 60 fresh poultry meat samples collected from retail markets. Samples were aseptically processed and cultured on selective media including MacConkey agar, Mannitol Salt Agar, and Salmonella-Shigella agar. Bacterial identification was performed using Gram staining and biochemical tests such as catalase, coagulase, oxidase, indole, motility, and Triple Sugar Iron assays. Antimicrobial susceptibility testing was carried out using the Kirby–Bauer disc diffusion method on Mueller–Hinton agar according to Clinical and Laboratory Standards Institute guidelines. Results: Among the 60 samples analyzed, Staphylococcus aureus was the most prevalent isolate (51.7%), followed by Salmonella spp. (26.7%) and Escherichia coli (21.6%). High resistance rates were observed for ampicillin (52.5%) and ceftriaxone (50.8%), while cefoxitin demonstrated the highest sensitivity rate (59.0%). Moderate susceptibility patterns were observed for ciprofloxacin, gentamicin, trimethoprim, and vancomycin, indicating variable antimicrobial effectiveness among isolates. Conclusion: The study reveals substantial contamination of poultry meat with antimicrobial-resistant bacteria and highlights significant resistance to commonly used antibiotics. These findings emphasize the need for strengthened antimicrobial stewardship in poultry production, improved food safety practices, and continuous surveillance of antimicrobial resistance within the food supply chain.