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dc.contributor.authorMARTINS, C. M. do C. R
dc.contributor.authorSÁ, D. R. C. de
dc.contributor.authorMARTINS, M. G.
dc.contributor.authorSOUZA, M. A. S. de
dc.contributor.authorBEZERRA, A. D. da S.
dc.contributor.authorSOUZA, M. R. de
dc.contributor.authorARAUJO, B. N.
dc.contributor.authorROSA, D. S.
dc.contributor.authorGOUVEIA, G. V.
dc.contributor.authorCOSTA, M. M. da
dc.contributor.authorRODRIGUES, R. T. de S.
dc.date.accessioned2026-02-12T07:20:09Z-
dc.date.available2026-02-12T07:20:09Z-
dc.date.created2026-02-11
dc.date.issued2026
dc.identifier.citationOpen Veterinary Journal, v. 16, n.1, 616-625, 2026.
dc.identifier.issn2218-6050/2226-4485 Print
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1184357-
dc.descriptionBackground: Although free-range chicken meat is widely consumed in Brazil, it may pose a public health risk due to contamination with pathogenic and antimicrobial-resistant bacteria, such as Escherichia coli (EC). Aim: This study aimed to investigate the occurrence of EC, antimicrobial resistance, and biofilm formation in free- range chicken meat samples collected from restaurants in Petrolina, Pernambuco, Brazil. Methods: Microbiological and molecular methods were used to analyze 40 samples collected from eight restaurants to detect EC, evaluate antimicrobial resistance profiles, assess biofilm formation, and identify the presence of resistance genes. Results: The overall frequency of EC infection was 57.5%. All bacterial strains (100%) were resistant to at least one antimicrobial agent, and 78.2% (18/23) were classified as MDR, showing resistance to three or more classes of antibiotics, with the highest rates observed for ciprofloxacin and tetracycline. Among the detected resistance genes, the blaTEM gene had the highest prevalence (17.4%), followed by blaCTX-M1 (4.3%), while tetA and qnrS were not detected. A discrepancy was observed between high phenotypic resistance and low detection of resistance genes, suggesting the involvement of other mechanisms. In addition, 95.5% of the strains were classified as biofilm producers, although most exhibited weak biofilm formation. Conclusion: This study confirms the presence of multidrug-resistant EC strains in food served at restaurants, highlighting the risk of transmission of resistant bacteria to humans through the consumption of contaminated meat and reinforcing the need for continuous monitoring of food safety.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCarne de frango
dc.subjectResistência antimicrobiana
dc.titleMultidrug resistance and biofilm-forming ability of Escherichia coli isolated from free-range chicken meat in restaurants in Petrolina, Pernambuco, Brazil.
dc.typeArtigo de periódico
dc.subject.thesagroFrango
dc.subject.thesagroFrango de Corte
dc.subject.thesagroBactéria Patogênica
dc.subject.thesagroEscherichia Coli
dc.subject.thesagroGalinha Caipira
dc.subject.nalthesaurusBiofilm
dc.subject.nalthesaurusPoultry meat
dc.subject.nalthesaurusGenetic resistance
dc.subject.nalthesaurusChicken meat
riaa.ainfo.id1184357
riaa.ainfo.lastupdate2026-02-11
dc.identifier.doi10.5455/OVJ.2026.v16.i1.57
dc.contributor.institutionCARLA MARIA DO CARMO RESENDE MARTINS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; DANIELE RAYSSA CAVALCANTI DE SÁ, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MARLOS GOMES MARTINS, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MARIA ANTÔNIA SAMPAIO DE SOUSA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; AMANDA DAIANE DA SILVA BEZERRA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MATHEUS RODRIGUES DE SOUZA, CPATSA; BEATRIZ NASCIMENTO ARAÚJO, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; DANILLO SALES ROSA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; GISELE VENERONI GOUVEIA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; MATEUS MATIUZZI DA COSTA, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO; RAFAEL TORRES DE SOUZA RODRIGUES, UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO.
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