Isolation and molecular characterization of Salmonella spp. from chevon and chicken meat collected from different districts of Chhattisgarh, India

Naik, V K Bhojya; Shakya, Sanjay; Patyal, Anil; Gade, Nitin E.; Bhoomika,

doi:10.14202/vetworld.2015.702-706

Cited by 26 publications

(18 citation statements)

References 15 publications

(16 reference statements)

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“…with a range of 300-920 MPN/g. It was lower than the report from Kholifah et al (2016) in Samarinda City, Indonesia, but higher than Naik et al (2015) in India and Alali et al (2012) in Russia. Hajrawati et al (2016) reported that the intrinsic parameters of chicken carcasses in the Indonesian market were 0.84-0.85 for water activity and 6.00-6.37 for pH.…”

Section: Resultscontrasting

confidence: 67%

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Novera¹,

Rahayu²,

Kusumaningrum³

et al. 2020

Food Res.

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This study was aimed to determine the prevalence, the level and the main contributing factors to contamination of Salmonella spp. in four selected chicken-based side dishes prepared for the school canteens. One hundred and seven samples were collected from four different food processing chains, i.e. fried chicken with precooking, fried chicken without precooking, breaded fried chicken, and sauced chicken. Salmonella contamination was determined by the most probable number (MPN) and confirmed with polymerase chain reaction. Salmonella spp. were detected in 8 of 21 chicken cuts samples (360-920 MPN/g) and in 4 of 30 end products samples (0.61-3 MPN/g). The fact that Salmonella was still found at the end product indicated that cross-contamination and/or inadequate heating process likely occurred. Besides the chicken cuts, the contributing factors to the Salmonella contamination were water (4 of 17 samples) and seasonings (8 of 13 samples). To ensure the safety of chicken-based side dishes prepared for the school canteen, adequate cooking process must be performed by all food handlers. The results of this study might contribute to analysing the risk of salmonellosis in Indonesia.

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Section: Resultscontrasting

confidence: 67%

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Novera¹,

Rahayu²,

Kusumaningrum³

et al. 2020

Food Res.

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“…However, higher prevalence of 4.64% [4], 4.69 [13], 13.88%, and 41.9% [12] were reported. Differences in prevalence rates in various studies may be due to geographic and seasonal variation, animal management practices [2] and hygienic conditions [27].…”

Section: Discussionmentioning

confidence: 99%

Antibiograms and Risk Factors of Salmonella Isolates From Laying Hens and Eggs in Jimma Town, South Western Ethiopia

Taddese

Tolosa

Deresa

et al. 2019

Preprint

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Objectives Salmonella is the most important causes of foodborne illness especially from poultry and poultry products. So the aim of this study was to carryout phenotypic characterization, antimicrobials susceptibility pattern and risk factors of salmonella isolates from farms and markets eggs, cloacae swabs of chickens and stool of egg collectors. A cross-sectional study was conducted from January 2018 to September 2018. Samples were, processed; salmonella was isolated, Phenotypically identified by OmniLog and antimicrobials susceptibility were carried out. Result Over all; 11(2.65%) of salmonella enterica were phenotipically characterized out of 415 samples from farms egg content (n=83), farms eggshell (n=83), cloacae (n=83), market eggshell (n=83) and market egg contents (n=83) with 2.4%, 0%, 2.4%, 4.8% and 3.6% prevalence, respectively. Out of isolates, 8(72.72%) displayed multidrug resistance. All isolates showed susceptibility to Gentamicin, Kanamycin and Streptomycin. Lack of separating cracked eggs, washing hand, eggs stay longer unsold, and mixing excreta with feed were associated risk factors for salmonella presence (p-value<0.05). The presence of drug resistant salmonella enterica within egg/and chicken can pose serious health problem. Good hygienic practices are important to reduce risk factors of salmonella contamination.

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“…In a similar study conducted in Jos, Mai et al (2013) reported higher percentage occurrence (32.5%) of salmonella in table eggs sold at different markets in Jos south. The high percentage occurrence observed in the study by Naik et al (2015) and others may be due to type of samples and location of the study. These differences could also be attributed to the high level of salmonella species contamination in their findings compared to this study.…”

Section: Resultsmentioning

confidence: 66%

Occurrence and characterization of Salmonella isolates in raw eggs from quail and chicken in selected poultry farms in Jos, Plateau State, Nigeria

Bose¹,

Joshua²,

Audu³

et al. 2020

J. Vet. Med. Anim. Health

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The study was carried out in three Local Government Areas: Jos North, Jos South and Jos East. For each egg type, twelve (12) samples each were collected from five (5) farms. A total of 360 samples were randomly collected consisting of equal number of quail and chicken eggs (180 each). A well-structured questionnaire was used to help analyze the results. Samples were examined for the presence of Salmonella isolates using standard microbiological practices. Isolates were confirmed using biochemical tests, and molecular characterization (using specific primers). Isolates were also tested for antimicrobial susceptibility by disc diffusion method. Results showed that 3(1.7%) chicken eggs were positive for Salmonella infection whereas no positive result was recorded from quail eggs. This resulted in a total prevalence of 0.9%. Bukuru and Zawan (Jos South) were the only farm locations with Salmonella positive cases with 1(8.3%) and 2(16.7%) respectively. Although the present finding has found low prevalence of salmonellosis in chicken and quail egg in the study area, there is need for constant monitoring on regular basis to avert health risks associated with consuming Salmonellae infected poultry products in endemic areas. The three (3) isolates were Salmonella Gallinarum and gave agglutination reaction with polyvalent O antisera and no reaction with polyvalent H antisera. Polymerase Chain Reaction (PCR) results confirmed all the three (3) isolates that were successfully amplified using specific primers, thus supporting phenotypic outcome. The information provided in this report is crucial to all stakeholders including the poultry farmers, consumers and regulators of chicken products.

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Isolation and molecular characterization of Salmonella spp. from chevon and chicken meat collected from different districts of Chhattisgarh, India

Cited by 26 publications

References 15 publications

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Antibiograms and Risk Factors of Salmonella Isolates From Laying Hens and Eggs in Jimma Town, South Western Ethiopia

Occurrence and characterization of Salmonella isolates in raw eggs from quail and chicken in selected poultry farms in Jos, Plateau State, Nigeria

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