Prevalence of Salmonella species in various raw meat samples of a local market in Kathmandu.
ABSTRACT 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.
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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.Number. 01/2009; 37(1):37-41.
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ABSTRACT: The present study was conducted to study the antibiotic resistance pattern among nontyphoidal Salmonella isolated from human, animal and meat. A total of 37 Salmonella strains isolated from clinical cases (human and animal) and meat during 2008-2009 belonging to 12 serovars were screened for their antimicrobial resistance pattern using 25 antimicrobial agents falling under 12 different antibiotic classes. All the Salmonella isolates tested showed multiple drug resistance varying from 5.40% to 100% with 16 of the 25 antibiotics tested. None of the isolates were sensitive to erythromycin and metronidazole. Resistance was also observed against clindamycin (94.59%), ampicillin (86.49%), co-trimoxazole (48.65%), colistin (45.94%), nalidixic acid (35.10%), amoxyclave (18.90%), cephalexin, meropenem, tobramycin, nitrofurantoin, tetracycline, amoxicillin (8.10% each), sparfloxacin and streptomycin (5.40% each). Isolates from clinical cases of animals were resistant to as many as 16 antibiotics, whereas isolates from human clinical cases and meat were resistant to 9 and 14 antibiotics, respectively. Overall, 19 resistotypes were recorded. Analysis of multiple antibiotic resistance index (MARI) indicated that clinical isolates from animals had higher MARI (0.25) as compared to isolates from food (0.22) and human (0.21). Among the different serotypes studied for antibiogram, Paratyhi B isolates, showed resistance to three to 13 antibiotics, whereas Typhimurium strains were resistant to four to seven antibiotics. Widespread multidrug resistance among the isolates from human, animal and meat was observed. Some of the uncommon serotypes exhibited higher resistance rate. Considerable changes in the resistance pattern were also noted. An interesting finding was the reemergence of sensitivity to some of the old antibiotics (chloromphenicol, tetracycline).Tropical Animal Health and Production 08/2011; 44(3):665-74. · 1.09 Impact Factor
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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.Foodborne Pathogens and Disease 10/2010; 7(10):1229-34. · 2.28 Impact Factor