Antibiotic Resistance in the poultry industry: The need for a global solution

Abstract

Poultry production is one of the fastest sources of meat production worldwide. The poultry sector and livestock shifted to antimicrobial agents for disease prevention and growth promoters for more rapid meat production. Antibiotic usage increases day by day in meat-producing birds and animals. Overuse of antibiotics leads to antimicrobial resistance in human beings. The emergence and speared of resistant bacterial strains like Escherichia Coli (E. Coli), and Campylobacter sp. Enterococcus sp. from poultry products to consumers put humans at risk for bacterial infection treatment. For the sustainability of poultry development and to produce antimicrobial residue-free meat, the poultry sector must be shifted to herbal supplements and natural or organic acids as a therapeutic agent and growth promoters. These are the best replacement or alternative to antimicrobial drugs prebiotics, probiotics organic acids which boost production and maintain bird health without causing the loss of productivity or product quality. It reduces the risk of antimicrobial resistance in humans. Herbal supplements like ginger. Ginger root extract is high in vitamins which have been shown to reduce intestinal oxidative stress and enhance intestinal mucosal development in chicks. It helps neutralize free radicals, activates antioxidant enzymes, mitigates inflammation by inhibiting pro-inflammatory pathways and enzymes, and promotes digestion through enzyme stimulation and gastro-protective effects. Ginger helps to stimulate appetite. Using symbiotics is still a better option for improving poultry development. Especially the use of probiotic microorganisms that can positively influence antibiotic alternatives for poultry birds without sacrificing the welfare of birds and producing safe edible products.