Prevalence, antimicrobial susceptibility, and molecular characterization by PCR and pulsed field gel electrophoresis (PFGE) of Salmonella spp. isolated from foods of animal origin in San Luis, Argentina

Favier, Gabriela Isabel; Estrada, Cecilia Stella Marys Lucero; Otero, Valeria Lazarte; Escudero, María Esther

doi:10.1016/j.foodcont.2012.05.056

Cited by 29 publications

(16 citation statements)

References 24 publications

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“…By contrast, only 0·6% of 168 samples of meat parts of broiler chickens tested in an earlier survey in Turkey [21] were contaminated with Salmonella , while all of the 127 poultry carcasses tested in Brazil were negative for these organisms [22]. Similarly for chicken giblets (gizzards, liver, heart) reported rates vary depending on the survey country, notably 86% in Thailand [20], 34·5% and 41% of livers and gizzards, respectively, in Ethiopia [23] and 3% in Argentina [24].…”

Section: Discussionmentioning

confidence: 99%

Occurrence, genetic characterization and antimicrobial resistance ofSalmonellaisolated from chicken meat and giblets

et al. 2014

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SUMMARY This study was undertaken to survey the presence of Salmonella in 200 chicken samples collected from Mansoura, Egypt. Salmonella was detected in 16% (8/50), 28% (14/50), 32% (16/50) and 60% (30/50) of whole chicken carcasses, drumsticks, livers and gizzards, respectively, with an overall prevalence of 34% (68/200) among all samples. One hundred and sixty-six isolates were identified biochemically as Salmonella, and confirmed genetically by PCR, based on the presence of invA and stn genes. The spvC gene, however, was detected in only 25.3% (42/166) of the isolates. Isolates were serotyped as Salmonella Enteritidis (37.3%), S. Typhimurium (30.1%), S. Kentucky (10.8%), S. Muenster (8.4%), S. Virchow (4.8%), S. Anatum (4.8%), S. Haifa (1.2%), and four were non-typable. Antimicrobial susceptibility tests of the Salmonella isolates revealed that 100% were resistant to each of erythromycin, penicillin, and amoxicillin, while 98.8%, 96.4%, 95.2%, and 91.6% were resistant to nalidixic acid, sulphamethoxazole, oxytetracycline, and ampicillin, respectively. Multidrug resistance was evident for 92.8% of the isolates. The high contamination level of chicken meat with multidrug-resistant Salmonella can constitute a problem for public health.

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Section: Discussionmentioning

confidence: 99%

Occurrence, genetic characterization and antimicrobial resistance ofSalmonellaisolated from chicken meat and giblets

et al. 2014

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“…are important zoonotic pathogens involved in human foodborne illness ( Castagna et al, 2005 ; Sanchez-Maldonado et al, 2017 ). Most cases of salmonellosis are associated with ingestion of contaminated food such as poultry, milk, beef, pork, eggs, fruits and vegetables ( Favier et al, 2013 ). Contaminated pork meat may be responsible for up to 25% of this illness, being Salmonella Typhimurium the most common serotype isolated ( Boyen et al, 2008 ; Kich et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Detection and Characterization of Salmonella Serotypes in the Production Chain of Two Pig Farms in Buenos Aires Province, Argentina

et al. 2018

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The aim of the present study was to determine the prevalence of Salmonella in the pork production chain and to characterize Salmonella isolates. From 764 samples, 35 (4.6%) were positive for Salmonella spp., as determined by biochemical tests and the presence of the invA gene. From these, 2.6, 2.0, 8.8, and 8.0% corresponded to samples collected from farms, slaughterhouses, boning rooms and retail markets, respectively. Salmonella strains were classified into five serotypes and distributed as follows: S. Typhimurium in the pork production chain, S. Kentucky in farms and slaughterhouses, S. Brandenburg in slaughterhouses, S. Livingstone in farms and S. Agona in boning rooms and retail markets. Interestingly, the antimicrobial susceptibility testing indicated that all 35 Salmonella spp.-positive isolates were resistant to at least one antimicrobial agent, and 30 were multidrug-resistant (MDR) and resistant to different classes of antibiotics. The enterobacterial repetitive intergenic consensus-polymerase chain reaction (ERIC-PCR) analysis showed clonal relatedness among strains isolated from farms, boning rooms and retail markets. The presence of antibiotic-resistant Salmonella in food poses a potential health hazard to consumers.

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“…From our knowledge, our study is the first time reporting Enteritidis serotype from pepper. Serotype Anatum, found in one parsley sample in our study, is generally associated with meat and poultry products and has a widespread distribution worldwide (Favier et al, 2013;Ibrahim Sallam et al, 2014). According to the annual report of the United States Department of Agriculture (USDA), serotype Anatum is estimated to be one of the 10 most common serotypes identified in meat and poultry products in 2011 (USDA, 2011).…”

Section: Resultsmentioning

confidence: 66%

Salmonella surveillance on fresh produce in retail in Turkey

Gunel

Kilic

Bulut

et al. 2015

International Journal of Food Microbiology

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Prevalence, antimicrobial susceptibility, and molecular characterization by PCR and pulsed field gel electrophoresis (PFGE) of Salmonella spp. isolated from foods of animal origin in San Luis, Argentina

Cited by 29 publications

References 24 publications

Occurrence, genetic characterization and antimicrobial resistance ofSalmonellaisolated from chicken meat and giblets

Occurrence, genetic characterization and antimicrobial resistance ofSalmonellaisolated from chicken meat and giblets

Detection and Characterization of Salmonella Serotypes in the Production Chain of Two Pig Farms in Buenos Aires Province, Argentina

Salmonella surveillance on fresh produce in retail in Turkey

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