The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products

Duffy, Geraldine; Cloak, Orla M.; O’Sullivan, Maurice G.; Guillet, A; Sheridan, J.J.; Blair, I.S.; McDowell, D.A.

doi:10.1006/fmic.1999.0278

Cited by 77 publications

(51 citation statements)

References 33 publications

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“…The rate of Salmonella contamination in retail meat samples above 60% is significantly higher than that reported for other countries (16,19,21,25,27,45,58,61). The antibiotic resistance susceptibility results also indicated alarming multiresistance frequencies for Salmonella and E. coli isolates from food, where multiresistance rates of 20.9% for Salmonella isolates and 61.6% for E. coli isolates were detected and most probably reflect the unregulated use of antibiotics in food-producing animals in the country (60).…”

Section: Discussionmentioning

confidence: 72%

Antibiotic Resistance in Food-Borne Bacterial Contaminants in Vietnam

Van

Moutafis

Tran

et al. 2007

Appl Environ Microbiol

111

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This study was conducted to examine the rate of contamination and the molecular characteristics of enteric bacteria isolated from a selection of food sources in Vietnam. One hundred eighty raw food samples were tested; 60.8% of meat samples and 18.0% of shellfish samples were contaminated with Salmonella spp., and more than 90% of all food sources contained Escherichia coli. The isolates were screened for antibiotic resistance against 15 antibiotics, and 50.5% of Salmonella isolates and 83.8% of E. coli isolates were resistant to at least one antibiotic. Isolates were examined for the presence of mobile genetic elements conferring antibiotic resistance. Fifty-seven percent of E. coli and 13% of Salmonella isolates were found to contain integrons, and some isolates contained two integrons. Sequencing results revealed that the integrons harbored various gene cassettes, including aadA1, aadA2, and aadA5 (resistance to streptomycin and spectinomycin), aacA4 (resistance to aminoglycosides), the dihydrofolate reductase gene cassettes dhfrXII, dfrA1, and dhfrA17 (trimethoprim resistance), the beta-lactamase gene bla PSE1 (ampicillin resistance), and catB3 (chloramphenicol resistance). Plasmids were also detected in all 23 antibiotic-resistant Salmonella isolates and in 33 E. coli isolates. Thirty-five percent of the Salmonella isolates and 76% of the E. coli isolates contained plasmids of more than 95 kb, and some of the isolates contained two large plasmids. Conjugation experiments showed the successful transfer of all or part of the antibiotic resistance phenotypes among the Salmonella and E. coli food isolates. Our results show that enteric bacteria in raw food samples from Vietnam contain a pool of mobile genetic elements and that the transfer of antibiotic resistance can readily occur between similar bacteria.

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Section: Discussionmentioning

confidence: 72%

Antibiotic Resistance in Food-Borne Bacterial Contaminants in Vietnam

Van

Moutafis

Tran

et al. 2007

Appl Environ Microbiol

111

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“…Another study found the predominant serotype to be S. typhimurium var Copenhagen (Sorensen et al, 2002). Other studies have reported the predominant serotype to be S. enteritidis (Domínguezet al, 2002;Mayrhofer et, 2004), S. bredeney (Duffy et al, 1999) and S. anatum (Mrema et al, 2006). The different results may reflect the different meat types examined (meat cuts vs ground meat) or different geographic locations of sampling.…”

Section: Salmonella From Meatsmentioning

confidence: 93%

Antimicrobial Drug Resistance and Molecular Characterization of Salmonella Isolated from Domestic Animals, Humans and Meat Products

Margaret.¹,

Doetkott²

2012

Salmonella - A Dangerous Foodborne Pathogen

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“…Positive samples were 10 (12.5%) and S. enteritidis was the most frequent strain (3/9). However, Duffy et al, 1999 [16] , in Ireland, tested 106 poultry meat samples during the latest 3 months of 1996 and found 28 positive samples with 6 different Salmonella serotypes in which S. bredeney was the most prevalent (48.4%).…”

Section: Incidences Of Poultry Meat Contaminationmentioning

confidence: 99%

Salmonella Infection: The Common Cause of Human Food Poisoning

Rahman

Othman

2017

Prog Biosci Bioeng

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Salmonellosis infection is caused by a Salmonella bacteria which was first found by Soholerin in 1839, and it isolated by Karl Eberth in 1880 from the mesenteric lymph nodes and spleen of a person died from typhoid fever. Salmonella was cultured by Georg Theodor Gaffky in 1884 and by Salmon and Smith from pigs which had died of hog cholera. The disease can affect all species of domestic animals and man, but young, aged, debilitated, stressed, pregnant, and lactating animals and humans are more susceptible, while immunosuppressed individuals with concomitant illness and those suffering from malnutrition are especially at risk for Salmonella infection. Permanent carriers of infected individuals usually harboring the organisms in the gallbladder, biliary tract, liver spleen, lymph modes, rarely the intestine or urinary tract. Therefore, the aim of this review is to focus the main sources of Salmonella food poisoning together with the main routes of infection in human and animals.

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The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products

Cited by 77 publications

References 33 publications

Antibiotic Resistance in Food-Borne Bacterial Contaminants in Vietnam

Antibiotic Resistance in Food-Borne Bacterial Contaminants in Vietnam

Antimicrobial Drug Resistance and Molecular Characterization of Salmonella Isolated from Domestic Animals, Humans and Meat Products

Salmonella Infection: The Common Cause of Human Food Poisoning

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