Prevalence and antibiotic resistance of<i>Salmonella</i>spp. in meat products, meat preparations and minced meat

Rašeta, Mladen; Mrdovic, Boris; Janković, Vesna; Bečkei, Z; Lakicević, Brankica; Vidanović, Dejan; Polaček, Vladimir

doi:10.1088/1755-1315/85/1/012028

Cited by 8 publications

(7 citation statements)

References 19 publications

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“…Salmonella species were detected in 1.5% of minced meat and meat preparations, but were not detected in frozen meat (0.0%) in Latvia [ 36 ]. A study conducted in Serbia found no Salmonella species in RTE meats, albeit found them in meat preparations (7.0%) and minced beef (18.0%) [ 39 ]. Other Gram-negative bacteria such as E. coli , Klebsiella species, Campylobacter species, Pseudomonas species, and Proteus species have been reported in RTE meats [ 40 , 41 , 42 ].…”

Section: Discussionmentioning

confidence: 99%

Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety

Aduah

Adzitey

Amoako

et al. 2021

Foods

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Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% vendors, 91.8% consumers) and knew that meat could be contaminated by poor handling (100.0% vendors, 88.9% consumers). The respondents knew that regular hand washing reduced the risk of meat contamination (100.0% vendors, 94.0% consumers). Responses to the practices of meat safety by vendors were generally better. A very low Salmonella enterica prevalence was observed in the samples, ranging between 0.0 and 4.0% for guinea fowl and beef, respectively. However, the six isolates obtained were resistant to five of the nine antibiotics tested, with all isolates displaying different resistance profiles. Overall, the good knowledge and practice of meat safety demonstrated by the respondents corroborated the negligible prevalence of Salmonella in this study, reiterating the importance of vendor meat safety knowledge. However, the presence of resistant Salmonella enterica in some of the meat samples, albeit in a very low prevalence, warrants stricter sanitary measures and greater meat safety awareness in the general population to prevent meat-borne infections and potential transmission of drug-resistant bacteria to humans.

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Section: Discussionmentioning

confidence: 99%

Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety

Aduah

Adzitey

Amoako

et al. 2021

Foods

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“…Drug resistance in Salmonella is quick because Salmonella species enables to exchange and keep different genes responsible for antimicrobial resistance. Each day, new mutations in genes responsible for antimicrobial resistance are happening [21].…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Associated Risk Factors of Salmonella, Shigella, and Intestinal Parasites among Food Handlers in Motta Town, North West Ethiopia

Yesigat¹,

Jemal

Birhan

2020

Canadian Journal of Infectious Diseases and Medical Microbiolog

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Background. Intestinal parasite, Salmonella, and Shigella infections are the main public health concerns in the world, especially in developing countries due to inaccessibility of safe water and unhygienic food handling practices of food handlers. Methods. A cross-sectional study was conducted in food handlers in Motta town, from February 2019 to April 2019. The study was undertaken to determine the prevalence and associated risk factors of Salmonella, Shigella, and intestinal parasites among 243 food handlers. Sociodemographic and risk factors were collected using pretested structured questionnaire. The stool sample was collected and examined with direct wet mount and concentration techniques. Culture was performed using xylose lysine deoxycholate agar and MacConkey agar and biochemical tests like Klinger iron agar (KIA), lysine iron agar (LIA), Simmons citrate agar, sulphide indole motility test, citrate utilization, and urease production test were conducted to isolate Salmonella species and Shigella species. An antibiotics susceptibility test was performed with Mueller-Hinton agar using the disk diffusion method. Data were entered using statistical package Epi-Data Version 3.1 and analysed with logistic regression using SPSS version 25 and Fisher’s exact test. A p value < 0.05 at 95% CI was considered as statistically significant. Results. The prevalence of intestinal parasite, Salmonella, and Shigella was 27.6%, 2.5%, and 1.6%, respectively, and hookworm was the predominant intestinal parasite detected in the stool. Antimicrobial resistance was observed in ampicillin and tetracycline (100%) in Salmonella species and Shigella species. Risk factors like fingernail status, fruit washing before eating, cleaning utensils, and regular shoe wearing habit were associated with intestinal parasite, whereas fingernail status and wearing kitchen gown during food service were significantly associated with Salmonella and Shigella infections. Conclusion. The prevalence of intestinal parasitic infections, Salmonella, and Shigella infections in this study indicates the importance of food handlers as probable sources of enteropathogenic infections. Food handlers should have follow-up on the order of food safety rules and keep their personal hygiene. Hotel owners are responsible to control the health status and their created awareness by given food hygiene training for food handlers. Therefore, policy-makers and implementers should focus on the risk factors to reduce the prevalence below the level of public health importance.

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“…32 Specifically, the sensitivity of zoonotic Salmonella to gentamicin agrees with the study conducted in Harar 33 with a 92.8% sensitivity level. In addition to this, the study done by Raseta et al 34 in Indonesia revealed that 92% of zoonotic Salmonella isolates were sensitive to gentamicin. The present finding also slightly agrees with the study done in Addis Ababa by Mamuye et al 35 with the samples collected from diarrheic children, which was 50% sensitive, 50% intermediate, and 0% resistant to both gentamicin and kanamycin.…”

Section: Discussionmentioning

confidence: 79%

Antibiotic Resistance Development in Animal Production: A Cross-Sectional Study

Gebeyehu¹

2021

VMRR

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Background: In recent years, an increase in the development of antimicrobial-resistant pathogens especially foodborne zoonotic bacteria has been observed. As a result, crude mortality rates are increasing due to those resistant bacteria in both human and animal populations, particularly in developing countries like Tanzania where the risk of infection is high due to poor biosecurity measures, close animal-human interactions, and extensive use of antimicrobials for animal productions. One of those zoonotic bacterial pathogens, which commonly contaminates food, is Salmonella. Methodology: A cross-sectional study was carried out on samples collected from diarrheic sheep, to assess the level of antibiotic resistance of Salmonella. From 165 fecal samples, 80 of which were tested positive for Salmonella. The antibiotic resistance level of Salmonella isolates was conducted by the Kirby-Bauer disc diffusion method using ten commonly used antibiotics in the study area. Results: Out of 80 Salmonella positive samples, all (100%) of them were resistant to amoxicillin and ampicillin while sixty-eight (85%), 68 (85%), and 60 (75%) isolates were susceptible to gentamicin, ciprofloxacin, and kanamycin, respectively. Thirty (37.5%) Salmonella isolates were resistant to both trimethoprim and tetracycline and 25% of the isolates were resistant to both doxycycline and chloramphenicol while 12.5% of the isolates were resistant to nalidixic acid. Conclusion:This study revealed that the Salmonella isolates of diarrheic sheep developed a wide range of resistance to different antibiotics. Further studies and integrative approaches in a one health framework among animal-human and environmental health professionals are recommended for the mitigation of health risks arising from antibiotic-resistant zoonotic pathogens like Salmonella.

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Prevalence and antibiotic resistance ofSalmonellaspp. in meat products, meat preparations and minced meat

Cited by 8 publications

References 19 publications

Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety

Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety

Prevalence and Associated Risk Factors of Salmonella, Shigella, and Intestinal Parasites among Food Handlers in Motta Town, North West Ethiopia

Antibiotic Resistance Development in Animal Production: A Cross-Sectional Study

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