Antimicrobial resistance of Salmonella isolated from food animals: A review

PROPAGATION OF ANTIMICROBIAL RESISTANT Salmonella spp. IN BIVALVE MOLLUSKS FROM ESTUARY AREAS OF BAHIA, BRAZIL

“…Among these, the bacteria's ability to hydrolyze the antimicrobials through the production of beta-lactamase enzymes, modification of penicillin binding proteins, the presence of efflux pumps or changes in cell membrane permeability (HUR et al, 2012). Since in this work isolates showed no production of betalactamase enzymes, it is suggested that the resistance observed is related to the anthropic pressure, since in the vicinity of the study area are several riverside communities.…”

“…Resistance to tetracycline (25%) ( Table 2) is associated with the increased and excessive use of this antimicrobial in veterinary medicine, in the treatment or prophylaxis in aquaculture (CARNEIRO et al, 2007) and with being a second choice drug in the treatment of bacterial infections in human medicine (CONCEIÇÃO et al, 2007). The increased resistance to tetracycline is associated with the presence of resistance genes found on plasmids and by the acquisition and expression of efflux pumps, which reduce the toxic levels of the antimicrobial in bacterial cells (HUR et al, 2012).…”

“…In addition to the pathogenicity of Salmonella, several studies have warned about the emergence of strains resistant to several commercial antimicrobial (HUR et al, 2012) that spread through the food chain (FIGUEREIDO et al, 2013). The emergence of multidrug-resistant salmonella has been linked to the not always rational or judicious use of antimicrobial on the part of health workers, as well as the use of these drugs in aquaculture and livestock (POPPE et al, 2006).…”

Prevalence and antibiogram study of Salmonella and Staphylococcus aureus in poultry meat

“…Salmonella species in foods of animal origin are most frequently considered to be associated with the foodborne pathogen outbreaks. Improper cooking, inadequate storage, cross-contamination and use of raw ingredients in the preparation of food are the most common factors contributing to outbreaks [2,[8][9][10] .…”

“…Such strains are more dangerous and of great food safety concern [2,10,17] . The increase in the prevalence of multi-drug resistant Salmonella, particularly resistance to fluoroquinolones and third-generation cephalosporins are an emerging problem worldwide [9] . Monitoring the presence of foodborne pathogens in foods is the primary tool for the implementation of food safety systems.…”