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Antimicrobial Resistant Salmonella Serotypes Circulating in Meat in Senegal
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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.
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