Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Antimicrobial Resistant Salmonella Serotypes Circulating in Meat in Senegal
View through CrossRef
The Presence of antimicrobial-resistant Salmonella in food remains a real threat. The aim of this study was to determine the antimicrobial resistance profiles of Salmonella strains isolated from the most consumed types of meat in Senegal. A total of 337 samples were collected including 247 samples of raw meat and 90 of meat-based ready-made meals. Salmonella strains were isolated according to the French standard EN-ISO-6579 and serotyped according to the KWLM scheme. Antimicrobial susceptibility tests were performed with 16 discs following the agar diffusion method. Our study showed that 37% of the samples carried Salmonella and allowed the isolation of 136 strains of Salmonella. We identified 47 different serotypes including S. Kentucky (11/136: 8%), S. Brancaster (10/136: 7%), S. Chester (10/136: 7%), S. Istanbul (5/136: 4 %), and S. Agona (5/136: 4%) which were respectively the most common. Of the 136 strains, 43 (31.6%) were resistant to at least one antibiotic, of which 15.4% (21/136) were multidrug-resistant. Interestingly, S. Kentucky that was the most common, exhibited also the highest level of resistance, being at least resistant to 8 antibiotics. In conclusion, The increasing resistance and spread of S. Kentucky in meat products demand special monitoring and to be further studied.
Title: Antimicrobial Resistant Salmonella Serotypes Circulating in Meat in Senegal
Description:
The Presence of antimicrobial-resistant Salmonella in food remains a real threat.
The aim of this study was to determine the antimicrobial resistance profiles of Salmonella strains isolated from the most consumed types of meat in Senegal.
A total of 337 samples were collected including 247 samples of raw meat and 90 of meat-based ready-made meals.
Salmonella strains were isolated according to the French standard EN-ISO-6579 and serotyped according to the KWLM scheme.
Antimicrobial susceptibility tests were performed with 16 discs following the agar diffusion method.
Our study showed that 37% of the samples carried Salmonella and allowed the isolation of 136 strains of Salmonella.
We identified 47 different serotypes including S.
Kentucky (11/136: 8%), S.
Brancaster (10/136: 7%), S.
Chester (10/136: 7%), S.
Istanbul (5/136: 4 %), and S.
Agona (5/136: 4%) which were respectively the most common.
Of the 136 strains, 43 (31.
6%) were resistant to at least one antibiotic, of which 15.
4% (21/136) were multidrug-resistant.
Interestingly, S.
Kentucky that was the most common, exhibited also the highest level of resistance, being at least resistant to 8 antibiotics.
In conclusion, The increasing resistance and spread of S.
Kentucky in meat products demand special monitoring and to be further studied.
Related Results
British Food Journal Volume 53 Issue 7 1951
British Food Journal Volume 53 Issue 7 1951
The recommendations of this Committee published on May 30th of this year cover a very wide sphere. The report describes the present arrangements for the inspection of meat in Brita...
A New Method for Calculating Vitamin B6 Content and Determining Appropriate Vitamin B6 Levels in Foods
A New Method for Calculating Vitamin B6 Content and Determining Appropriate Vitamin B6 Levels in Foods
Calculating the vitamin B6 (pyridoxine and related compounds) content per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC) of food shows the vitamin B...
Comparing meat abstainers with avid meat eaters and committed meat reducers
Comparing meat abstainers with avid meat eaters and committed meat reducers
Shifting our eating patterns toward less animal-based and more plant-based diets is urgently needed to counter climate change, address public health issues, and protect animal welf...
Analysis Of Consumer Preferences In Buying Broiler Chicken Meat
Analysis Of Consumer Preferences In Buying Broiler Chicken Meat
In general, consumers in buying a product are closely related to the attributes attached to the product concerned. This is because these attributes will cause preference. Therefore...
A New Method for Calculating Zinc Content and Determining Appropriate Zinc Levels in Foods
A New Method for Calculating Zinc Content and Determining Appropriate Zinc Levels in Foods
Calculating the zinc content per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC) of food shows the zinc content of some foods inappropriately. So, ma...
Laboratory Epidemiology of
Salmonella
Infections and Multi-Drug Resistance Profiles in Nigeria: Barriers, Challenges and Proposed Solutions
Laboratory Epidemiology of
Salmonella
Infections and Multi-Drug Resistance Profiles in Nigeria: Barriers, Challenges and Proposed Solutions
Abstract
Background
National surveillance data on
Salmonella
antim...
Multidrug-resistant non-typhoidal Salmonella enterica from chickens, farmworkers, and environments: One health implications from Northwestern Ethiopia
Multidrug-resistant non-typhoidal Salmonella enterica from chickens, farmworkers, and environments: One health implications from Northwestern Ethiopia
Non-typhoidal Salmonella are important foodborne zoonotic pathogens closely linked to poultry and poultry products. Despite their public health importance, limited data are availab...
Sequential Transmission of
Salmonella
in the Slaughtering Process of Chicken in Korea
Sequential Transmission of
Salmonella
in the Slaughtering Process of Chicken in Korea
Abstract
Salmonella
is one of the most common foodborne pathogens worldwide.
Salmonella
...