Prevalence and Antibiotic Sensitivity Patterns of Salmonella enterica serovar typhimurium Isolated from Local Cheese in Ondo State, Nigeria

Onifade, A. K.; Omololu, Oladapo Daniel

doi:10.9734/sajrm/2019/v5i330133

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…isolated from food items in this study were sensitive to most of the antibiotics tested, but were resistant to certain groups of antimicrobials. Currently, the antibiotic sensitivity pattern of prevalent strains is not too alarming, and the results are in agreement with previous studies (Igbinosa et al, 2019;Onifade and Omololu, 2020).…”

Section: Discussionsupporting

confidence: 92%

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

Raza

Asmat

Mustafa

et al. 2021

International Journal of Infectious Diseases

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Ready-to-eat (RTE) food sold in Quetta, Pakistan was assessed for microbial contamination. Methods: Equal numbers of samples were collected from four categories of RTE foodburgers, shawarma, pizza and sandwichesfrom January 2018 to December 2018. Microbial contamination of individual food samples was assessed by quantifying the total aerobic count obtained from plating samples on bacterial growth medium. Salmonella spp. serovars were identified using polymerase chain reaction. Results: Approximately 38% (121/320) of RTE food samples were not fit for human consumption. The most contaminated type of RTE food was shawarma (49%). Microbial contamination of food samples was higher in summer compared with the other seasons. Approximately 40% (49/121) of food samples that were not fit for human consumption were contamined with Salmonella spp. Salmonella enteritidis (69%) and Salmonella typhimurium (31%) were the only serovars among the samples testing positive for Salmonella spp. Of the 49 samples with high microbial counts, S. enteritidis was present in 34 samples and S. typhimurium was present in 15 samples. The antibiotic sensitivity results demonstrated that both S. enteritidis and S. typhimurium were resistant to amoxicillin. In addition, S. enteritidis was resistant to chloramphenicol and erythromycin, and S. typhimurium presented high resistance to erythromycin. Both S. typhimurium and S. enteritidis were highly sensitive to kanamycin. Conclusion: RTE food sold by street vendors in Quetta was found to be contaminated with Salmonella spp. and poses a great health risk to consumers. As such, consumption should be avoided, and the health authorities should take stringent action to ensure the quality of street food in order to reduce the healthcare burden.

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Section: Discussionsupporting

confidence: 92%

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

Raza

Asmat

Mustafa

et al. 2021

International Journal of Infectious Diseases

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Direct detection of iro B, stn and hil A virulence genes in Salmonella enterica serovar typhimurium from non-ripened cheese

2022

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Background Microorganisms' survival is based on the importance of growth factors found in the microbial environment, as well as their overwhelming appetite for survival which is controlled by their genetic material. This study was designed to investigate the virulence patterns of Salmonella enterica serovar typhimurium associated with soft cheese. Two hundred and sixty (260) soft cheese samples were collected from vendors at Akure, Ikare and Owo in Ondo State, Nigeria. Molecular characterization of six (6) Salmonella enterica isolates for the possession of iro B, stn, hil A and spv C gene were revealed through multiplex polymerase chain reaction (PCR) analysis with DNA extraction, polymerase chain reaction (PCR) amplification, sequencing and genome blasting, respectively. Results Four (4) possess only iro B; two (2) possess only stn gene; and another three (3) possess hil A gene as none of the isolates possess spv C gene. This study revealed antibiotic-resistant Salmonella enterica serovar typhimurium is present in locally made soft cheese samples. It also revealed that virulence genes comprising hil A, stn and iro B as well as plasmids-mediating antibiotic resistance are present in S. enterica serovar typhimurium found in locally produced cheese. Conclusions The presence of molecularly elucidated virulence genes comprising Iro B, Stn and Hil A makes the soft cheese potentially viable for pathogenicity. This study recommends food-borne salmonellosis should be constantly monitored with appropriate cleaning of preparatory paraphernalia in cheese production. Constant sensitization of nomads to improve their awareness on milk-borne zoonosis and its associated risk factors is needed.

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Prevalence and Antibiotic Sensitivity Patterns of Salmonella enterica serovar typhimurium Isolated from Local Cheese in Ondo State, Nigeria

Cited by 2 publications

References 6 publications

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

Direct detection of iro B, stn and hil A virulence genes in Salmonella enterica serovar typhimurium from non-ripened cheese

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