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

Abstract

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.

Antimicrobial susceptibility of <i>Salmonella enterica</i> strains isolated from raw beef, mutton and intestines sold in Ouagadougou, Burkina Faso.

“…However, their abusive use in human and animals has led to an increase bacterial resistance among several bacterial strains including Salmonella (Li et al, 2013). The husbandry practices used in the meat industry and the widespread use of medicated feeds in edible intestines operations made meat a major reservoir of antimicrobialresistant Salmonella (Sodagari et al, 2015). Previous studies showed that Salmonella enterica isolated from meat and several foods is resistant to commonly used antibiotics like amoxicillin/clavulanic acid, aztreonam, cefalotin, ceftriaxone, cefepim, gentamicin, chloramphenicol, tetracycline, nalidixic acid and ciprofloxaxin.…”

“…(Iroha et al, 2011;Kagambèga et al, 2011;Carvalho et al, 2013;Sodagari et al, 2015). Rate of Salmonella reported in beef (27%) are higher than mutton (11%) (p = 0.0150).…”

“…Previous studies showed that Salmonella enterica isolated from meat and several foods is resistant to commonly used antibiotics like amoxicillin/clavulanic acid, aztreonam, cefalotin, ceftriaxone, cefepim, gentamicin, chloramphenicol, tetracycline, nalidixic acid and ciprofloxaxin. (Kagambèga et al, 2011;Bagré et al, 2014;Bsadjo Tchamba et al, 2015;Sodagari et al, 2015). Animals are the main source of the resistance of Salmonella to the different antibiotics in treatment of human infections (kagambèga et al, 2013).…”

“…As far as intestines are concerned, the proportions of Salmonella are lower in beef intestine (18%) than sheep intestine (22%) (p = 0.635). The incidence of Salmonella in meats products obtained by other authors varied between 0 and 100% in Russia, Burkina Faso, China and Iran (Alali et al, 2012;Kagambèga et al, 2013;Li et al, 2013;Zhu et al, 2014;Sodagari et al, 2015). The presence of these organisms in food animals and in raw meat products has relevant public health implications (Tassew et al, 2010).…”

“…In Burkina Faso, sheep and others animals were mostly roam freely at pasture in the bush (Kagambèga et al, 2013). The risk of contamination may be higher if beef meat or mutton is consumed undercooked (Sodagari et al, 2015). The prevalence may be based by diversity in sampling methods, sampling seasons and techniques (Li et al, 2013).…”