A cross-sectional study of raw meat samples from the local meat market of Kathmandu Metropolitan City was carried out during September 2002 to May 2003 with special emphasis on isolation and identification of Salmonella bacteria. A total of 123 raw meat samples (55 chicken, 37 buffalo, and 31 goat) were collected and analyzed relative to season. Salmonella spp was found in 11.4% (14/123) meat samples. Eight samples of chicken, that is, 14.5%, five samples of buffalo (13.5%), and one sample of goat (3.3%) were found to be positive for Salmonella. Salmonella prevalence revealed Salmonella (S.) pullorum in 3.3% samples, S. gallinarum in 0.8%, S. typhi in 1.6%, S. choleraesuis in 0.8%, and Salmonella of subgenus I or II group in 4.9% samples. More than 80% meat samples microbiologically processed indicated coliform contamination. Seasonal prevalence of Salmonella was highest in the months of April/May. Surveys revealed unsatisfactory conditions of sanitation in the local meat markets of Kathmandu.
"Our findings showed that chicken meat and turkey meat samples differed in both their diversity and their profile of Salmonella serogroup distribution. For example, serogroups D and E4 are the most prevalent serogroups in chicken meat samples, whereas serogroup B was the most common in turkey meat samples, as parallel to the previous reports for chicken meat (Hernandez et al., 2005; Maharjan et al., 2006; Little et al., 2008; Zaidi et al., 2008) and turkey meat (Foley et al., 2008; Little et al., 2008; Nayak and Stewart-King, 2008; Cook et al., 2009; Oloya et al., 2009). Another noticeable Salmonella serogroup difference between chicken and turkey meat samples was that serogroups C1, D, E1, F, and G were isolated only from chicken meat samples, whereas none of these serogroups was encountered in any of the turkey meat samples tested. "
[Show abstract][Hide abstract] ABSTRACT: This study aims to determine the serogroup profiles of randomly collected 46 chicken meat and 15 turkey meat samples, following the U.S. Food and Drug Administration's (FDA) Bacteriological Analytical Manual Chapter 5: Salmonella and International Organization for Standardization (ISO) Method 6579 culture methods. The total number of poultry meat samples with more than one serogroup isolated by the FDA and ISO culture methods were 10 (37.0%) and 21 (77.8%) of 27, respectively. Presence of multiple serogroups per sample was more frequently observed in chicken meat samples than in turkey meat samples. The profile of Salmonella serogroup isolates of chicken meat samples in descending order were serogroups D and E4 (15.8%), B and C2 (8.8%), C1 (5.3%), G (3.5%), and E1 and F (1.7%). The serogroup distribution of turkey meat sample isolates were serogroups B (27.2%), E4 (18.2%), and C2 (9.1%). On the basis of our findings that a selective plate in Salmonella culture method can harbor more than one serogroup, and that the FDA and ISO methods could detect different serogroups from chicken and turkey meats, we suggest screening multiple suspect colonies from each plate, if possible, and considering the collective and comparative use of the FDA and ISO culture methods and/or including several selective and differential media to ensure the detection of Salmonella and the possible detection of multiple serogroups from samples.
[Show abstract][Hide abstract] ABSTRACT: Diseases spread through food still remain common and a persistent problem. Microbiological examination of 185 meat samples collected from 13 restaurants located at Cairo and Giza Governorates revealed that 16.75% were infected. The commonest bacterial isolates were non typhoidal Salmonella (41.93%) and E. coli (32.25%) and 60% of the E. coli meat isolates were hemolytic. Blood samples were collected from 63 food handlers (complaining of symptom suggestive of gastroenteritis) with the aim of detecting antibodies in their sera against the prepared whole cell protein antigens of the commonest zoonotic bacterial isolates using ELISA and enzyme linked immunotransfer blot (EITB). ELISA results showed that 17.46 and 22.22% of the examined 63 food handler's sera were positive for the hemolytic E. coli and non typhoidal Salmonella whole cell protein antigens, respectively. Immunoblot fingerprinting of E. coli whole cell protein antigens reacted with its positive human and rabbit hyper immune sera displayed immunoreactive bands at 75., it may be suggested that 48.87 and 70.00 KDa is the specific band of human infection with E. coli and non typhoidal Salmonella, respectively and the analysis of sera may provide information on the prior history of infections (with the target pathogens) of the donors. It is recommended that health education of food handlers is a necessary step to prevent food borne diseases.
[Show abstract][Hide abstract] ABSTRACT: ABSRTACT Background and objective: Shahr-e-Ray , Islamshahr and South Tehran were selected for this investigation. The main reason for the selection of these sites was based on the population density. The main objective of this investigation was to assess the sources and distribution of Salmonella serovars from barbecued meat, ground beef burgers and their antimicrobial resistance. Materials and Methods: In a one year period, a total of 390 samples of food, consisting of 195 samples of raw barbecuing meat and ground beef burgers and 195 samples of cooked ones were examined for the presence of Salmonella contamination. Results: From a total of 195 raw samples, (n=33 ,16.9%) were Salmonella positive. Most detections of Salmonella occurred in Shahr-e-Ray (n=15, 45.5%) and then in South Tehran (n=10, 30.3%) and Islamshahr (n=8, 24.2%). The highest rates of detection of Salmonella occurred in Summer (n=17,51.5%). In serological evaluations of Salmonella, thompson serovar had the highest prevalence in barbecuing meat and ground beef burger samples (n=18,54.5%). Salmonella serovars were: (n=31, 93.9%), (n=30 ,90.9 %) and (n=30, 90.9 %) resistant to ampicillin, amoxicillin and nalidixic acid respectively. Conclusion: The results show that there is no reason for concern in consuming cooked barbecuing meat and ground beef burgers. In case of raw samples, microbes could originate from the vendors. Vendors have to be educated on hygienic practices which could help to reduce risks of food-borne infection. These data indicate that food handlers may contribute to contamination and that there are some handling practices that require more attention.
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