Antibiotic residues correlate with antibiotic resistance of Salmonella typhimurium isolated from edible chicken meat

The study found that overuse of antibiotics in poultry production leads to antibiotic residues in meat, causing antibiotic resistance in pathogenic bacteria like Salmonella. In Egypt, 22.2% of chicken meat and liver were contaminated with S. typhimurium, with 100% resistant to various antimicrobials. The study highlights the need for sustainable practices in veterinary practices, monitoring bacterial content and residual antibiotics before marketing, to protect antibiotic effectiveness for future generations.