Antibiotic sensitivity of Salmonella species isolated from chicken meat products

Abstract

A B S T R A C TA total of 120 random samples of fully and half cooked chicken meat products (60 of each) were collected from different supermarkets at El-Dakahlyia , El-Kalyobia and El-Gharbia governorates for isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings, chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky, S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and Norfloxacin.

Molecular Characterization of Escherichia Coli Isolated from Poultry Meat and its Products

“…on the other hand, this result not agree with Khalafalla et al, (2015) who cannot detect any serotypes that present in thigh and breast and isolated O 157 and O 18 , Edris-Shimaaet al, (2011) The results reported in table (3) revealed that the isolated serotypes of E. coli in chicken shawarma were O 26 :H 11 and O 78 with incidence of 2(5.71%)and 3(8.6%), respectively. this result agrees with Saad et al, (2015) isolated O 26 (5%). on the other hand, this result not agree with Mahmoud (2006), Nimri-Laila et al, (2014 who cannot detect any serotypes that present in chicken shawarma but isolated E. coliO 157 : H 7 with incidence of 11.1 %, Rawaish-Rabab (2014)and Fatin, et al, (2015 also not agree but isolated serotype O 119 :H 4.…”

“…The results reported in table 3revealed that the isolated serotypes of E. coli in chicken nuggets were O 2 : H 6 , O 44 :H 18 , O 78 and O 128 :H 2 with incidence of 1(2.9%),1(2.9%), 2(5.71%)and 2(5.71%), respectively. this result not agree with Saad et al, (2015) who isolated O 119 :H 6 (5%), O 86 (5%), O 125 :H 21 (5%), O 124 (5%) and O 26 (5%). Also, this result not agree with Abd El-Rahman et al, (2010) who isolated O 103 : k 3 (12%) and E. coli O 119 : K 69 (8%).…”

“…On the other side higher incidence from E. coli in chicken nuggets and Shish Taouk reported by AL-Dughaym and Altabari (2010), Hassanin et al, (2014) isolated E. coli with percentage of 60% and 26.7%, respectively. Also, higher incidence reported by Mohamed -Walaa (2014), Saad et al, (2015) isolated E. coli with percentage of 26.7%, 25% of examined shish and nuggets, respectively.…”

“…On the other side lower incidence of E. coli in chicken shawarma documented by Saad et al, (2015) isolated E. coli with percentageof10%. Hamid and Majid (2008), Abd El-Rahman et al, (2010) reported low incidence of E. coli in Shish Taouk and nuggets with percentage of 5.5 %, 10.6%, respectively.…”

Investigation of antibiotic susceptibility of Salmonella spp. strains’ isolated from raw chicken meat

“…Saad ve ark (38), tavuk eti ürünlerinden izole etiikleri Salmonella etkenlerinde nalidiksik asit ve eritromisine karşı sırasıyla %100 ve %97 oranında direnç bulmuşlardır. Aynı çalışmada amoksisilin, penisilin, sülfametoksazol, ampisilin, oksitetrasiklin, streptomisin ve neomisine karşı yüksek oranda direnç tespit etmişlerdir.…”