Incidence and antibiotic resistance of Salmonella spp. on raw chicken carcasses

Yıldırım, Yeliz; Gönülalan, Zafer; Pamuk, Şebnem; Ertaş, Nurhan

doi:10.1016/j.foodres.2010.12.040

Cited by 67 publications

(60 citation statements)

References 34 publications

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“…in chicken products obtained by other authors varied between 0 and 100% [23,24]. In this study, the overall prevalence of Salmonella in chicken meat and giblets was 19.8% (111/560).The contamination rate of chicken meat samples (29%) is in agreement with results reported in Belgium [25], the United Kingdom [26], Iran [27],China [28], Turkey [29], Iraq [30], and the Russian Federation [31], but lower than results found in Iran [20,32] and many other countries, such as China, Mexico, and Poland [16,18,[33][34][35]. The incidence of Salmonella spp.…”

Section: Resultssupporting

confidence: 87%

“…However, the widespread use of antibiotics promotes the development of antimicrobial-resistant bacteria, potentially worldwide [10]. The prevalence of Salmonella serotypes and their antimicrobial resistance in chicken meat and giblets have been reported in many investigations around the world [11][12][13][14][15][16][17][18][19][20]. Despite considerable of progress in human public health, Salmonella still remains a significant foodborne pathogen in the food chain.…”

Section: Introductionmentioning

confidence: 99%

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Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran

Sodagari

Mashak

Ghadimianazar

2015

J Infect Dev Ctries

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Introduction: Salmonella is one of the major foodborne pathogens responsible for outbreaks of foodborne illness in humans worldwide. Methodology: A total of 560 samples of chicken meat and giblets were collected from retail markets for Salmonella identification, serotyping, and antimicrobial resistance testing. Results: Salmonella was detected in 19.8% of samples. Among the five serotypes identified, S. Thompson was the predominant type (48.7%). High antimicrobial resistance rates were observed to nalidixic acid (92.8%), tetracycline (81%), trimethoprim (68.4%), sulfamethoxazole / trimethoprim (61.2%), streptomycin (56.7%), and kanamycin (36.9%). Although resistance to chloramphenicol (3.6%), amoxicillinclavulanic acid (5.4%), and ampicillin (11.7%) was detected, none of the isolates were resistant to ceftazidime, ceftriaxone, cefotaxime, ciprofloxacin, colistin, gentamicin, nor imipenem. Conclusions: Restrictions on the irrational use of antibiotics in humans and animals are suggested for the reduction of resistant strains.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran

Sodagari

Mashak

Ghadimianazar

2015

J Infect Dev Ctries

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“…Different prevalence rates of Salmonella spp. in food, especially poultry and poultry products, have been reported by different authors [12][13][14][15][16][17]. Salmonella contamination rates observed in our country are relatively high (22.92%) and confirm the widespread contamination of pork and chicken meat with Salmonella spp.…”

Section: Discussionsupporting

confidence: 85%

“…The level was much higher than earlier figures reported by Thong and Modaressi (2011) isolates from raw chicken carcasses exhibited multidrug resistance) [13]. When comparing the two types of meat sampled (pork and chicken), a significant difference (p = 0.001) was found in the multidrug resistance pattern; it was much higher in chicken (92.07%) than in pork (64.58%).…”

Section: Discussioncontrasting

confidence: 50%

“…Resistance to tetracycline (80.53%) and streptomycin (81.20%) tended to occur at relatively high frequencies, higher than reported by Thong and Modaressi in 2011 (73.8% and 57.9%) [11], Yildirim et al in 2011 (67.6% and 61.7%) [13], and Zhao et al in 2009, who observed resistance of S. Typhimurium to streptomycin (63%) and tetracycline (61%) [23]. A higher resistance rate to tetracycline was reported by Mahmud et al in 2011 (93%) [14].…”

Section: Discussionmentioning

confidence: 72%

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First study of Salmonella in meat in Romania

Mihaiu

Lapusan

Tanasuica

et al. 2014

J Infect Dev Ctries

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Introduction: The increasing antimicrobial resistance of Salmonella isolates is of major public health concern, but information regarding these aspects is still lacking in Romania. This study focused on a detailed and accurate investigation concerning prevalence, serotypes, and antimicrobial resistance patterns of Salmonella strains, isolated from pork and chicken meat, collected from all regions of Romania in 2011. Methodology: The research was conducted on 650 samples of chicken and pork meat collected from production units and retail markets located in various regions of Romania. A total of 149 Salmonella isolates were recovered (22.92%), serotyped, confirmed by PCR, and further tested for antimicrobial susceptibility. Results: Thirteen Salmonella serovars were identified; predominant serovars included Infantis, Typhimurium, Derby and Colindale. Multiple resistance was found in 83.22% (n = 124) of the isolates. The isolates were frequently resistant to tetracycline (80.53%), streptomycin (81.21%), sulfamethoxazole (87.25%), nalidixic acid (65.10%), and ciprofloxacin (42.95%). Additionally, a markedly lower resistance rate was observed for ampicillin (20.81%), chloramphenicol (16.78%), and ceftazidime (11.41%). Among 137 resistant Salmonella isolates, 35 different resistance patterns were found. Conclusion: A high prevalence of Salmonella spp. and a relatively high resistance rate to multiple antimicrobials was found. This data indicates that chicken and pork meat could constitute a source of human exposure to multidrug-resistant Salmonella and therefore could be considered a potential vehicle of resistant Salmonella foodborne diseases. Further actions are needed to succesfully implement a national surveillance program for better monitoring of these resistant pathogens.

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Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

González-Gutiérrez

García‐Fernández

Alonso‐Calleja

et al. 2019

Food Science & Nutrition

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Beef preparations (meatballs, minced meat, hamburgers, white sausages, and red sausages) from northwest Spain were tested. Microbial counts ranged from 0.70 ± 0.00 log10 cfu/g (enterococci) to 9.57 ± 0.37 log10 cfu/g (psychrotrophs). In 73.3% of cases, total aerobic counts were higher than the microbiological limits set for the end of the manufacturing process in the European Union (EU Regulation 2073/2005). Forty Escherichia coli isolates were tested against thirteen clinically important antibiotics (disk diffusion method; CLSI). Three of the strains (7.5%) were susceptible to all the antibiotics, four (10.0%) showed resistance or reduced susceptibility to one antibiotic, and 33 (82.5%) were multiresistant (with resistance or reduced susceptibility to between two and eight antibiotics), with an average of 1.85 resistances per strain. The highest rates of resistance were observed for two antimicrobials widely used on cattle farms (cefalotin and tetracycline). The findings in this research emphasize the need to correctly handle beef preparations with the aim of reducing risks to consumers.

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Incidence and antibiotic resistance of Salmonella spp. on raw chicken carcasses

Cited by 67 publications

References 34 publications

Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran

Prevalence and antimicrobial resistance of Salmonella serotypes isolated from retail chicken meat and giblets in Iran

First study of Salmonella in meat in Romania

Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

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