CONSUMERS EXPOSURE TO CAMPYLOBACTER SPP. RESISTANT TO Β- LACTAMS IN CHICKEN GIZZARDS SOLD ON INFORMAL MARKETS IN NORTHERN CÔTE D’IVOIRE

Chicken, particularly chicken gizzard, is part of the most consumed foods in the world. However, inappropriate use of antibiotics in the farms may induce a transfer of antimicrobial resistance Campylobacter to gizzard consumers. This study aimed to assess the gizzard quality and consumer exposure to antimicrobial resistance Campylobacter spp. A cross-sectional study was conducted from March to June 2023 to assess the level of contamination of chicken gizzard sold on the informal settings in Korhogo (North Cote d’Ivoire) with Campylobacter spp. Thus, one hundred forty-four samples of fresh (n=91), frozen (n=27) and grilled (n=26) chicken gizzards from chicken markets, informal fish shops and informal restaurants were collected. Additionally, the antibiotic resistance profile of Campylobacter spp. was determined and a household survey was conducted with a structured questionnaire in 384 households of the town of Korhogo to assess risk exposure associated with chicken gizzard consumption. Findings consistently showed that frozen gizzards (100%) are more contaminated by Campylobacter spp. compared to fresh gizzards (98.9%) and the fried gizzards (88.5%). Moreover, all the 42 isolates of Campylobacter spp. from gizzards were sensitive to Gentamicin and resistant to Penicillin and Ampicillin. About half of the consumers (46.6%) of fried gizzard present a potential risk to have campylobacteriosis because 88.5% of fried gizzards samples are contaminated by Campylobacter spp. Frozen, fresh and fried gizzards sold in informal settings in Korhogo are highly contaminated by Campylobacter spp. resistant to Beta-lactams. Fried gizzards consumers in Korhogo households are a potential risk to have Campylobacteriosis.