Prevalence, antimicrobial resistance profile and comparison of methods for the isolation of salmonella in chicken liver from Argentina

Procura, Francisco; Bueno, Dante Javier; Bruno, Susana B.; Rogé, Ariel

doi:10.1016/j.foodres.2017.08.008

Cited by 30 publications

(20 citation statements)

References 36 publications

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“…The results obtained were not suitable for public health in terms of pathogenic microorganisms. In this case, it is thought that contamination stems from some hygiene problems during the process of cutting, washing, freezing, or during storage between the production steps of the supplier and the sale of food products (36). Therefore, the conditions in both production and transfer for markets should be improved for raw meat products (45).…”

Section: S Aureusmentioning

confidence: 99%

Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility

İrkin¹,

Bozkurt²,

Tümen³

2021

Medycyna Weterynaryjna

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From a public health point of view meat products contain high pathogenic risk factors. This is because they can be contaminated with Salmonella spp. and Staphylococcus aureus microorganisms, and, more importantly, antibiotic resistance has been reported in these microorganisms at an increasing frequency. To examine the presence of Salmonella spp. and Staphylococcus aureus in samples of raw and semi-cooked (chicken doner, meat doner, chicken, beef, and lamb products) meat from markets of Izmir and Balikesir, Turkey were analysed. The presence of microorganisms in the samples was determined by Real-Time PCR method using Salmonella spp. and S. aureus specific primers. Following Real-Time PCR, microorganisms were isolated by selective culture methods and biochemical tests from the positive meat samples and tested for their antibiotic susceptibility using the Kirby-Bauer Disk Diffusion Method. The antibiotic disc diffusion method showed that S. aureus was resistant to penicillin G, oxytetracycline, sulfamethoxazole, tetracycline, erythromycin, and ampicillin, whereas Salmonella spp. was resistant to penicillin G, sulfamethoxazole, erythromycin, and ampicillin. As these products are consumed frequently, their contamination with S. aureus (≥ 5 × 103 cfu/g) and Salmonella spp. can be a risk factor for food poisoning. The contamination of meat products’ with S. aureus and Salmonella spp. can be a risk factor for public health and the antibiotics to be preferred in illness treatment are of critical importance.

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Section: S Aureusmentioning

confidence: 99%

Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility

İrkin¹,

Bozkurt²,

Tümen³

2021

Medycyna Weterynaryjna

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“…The presence of Salmonella spp. in investigated chicken meat samples might stem from the unhygienic conditions (Çetin, 2006;Procura et al, 2017;Zwe et al, 2018). Relatively inferior hygiene practices, such as cutting chickens with knife and chopping board without proper cleaning, and exhibiting chicken carcasses in the chillers without physical separation or individual packaging could likely contribute to cross-contamination events leading to a significantly higher rate of Salmonella spp.…”

Section: Results and Discussion General Microbiological Quality Charamentioning

confidence: 99%

Determination of Microbiological Quality and Presence of Salmonella Spp. On Chicken Parts Sold at Retail Markets in Erzurum, Antibiotic Resistance of the Salmonella Spp. Isolates

Yüksel

Çeti̇n

Sert

2019

Gıda

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The present study was conducted to investigate the certain microbiological quality characteristics, and presence of Salmonella spp. by immunomagnetic separation (IMS) and conventional method, also to evaluate the antibiotic resistance of Salmonella spp. isolates obtained from 45 chicken meat samples (fifteen livers, chests, baguettes) collected from markets at the Erzurum. Totally, in the 15 samples were found positive for Salmonella spp. by IMS and conventional methods. Isolates were identified with 99.9% probability using API 20E biochemical analysis kit. The results of antibiotic test showed the susceptibility of the isolates to ciprofloxacin, chloramphenicol and gentamicin at 100% level, while these isolates were resistance to tetracycline, trimethoprim, sulfamethoxazole/trimethoprim, nalidixic acid, streptomycin, ampicillin and kanamycin, respectively. The obtained results showed that 84% (38/45) of the chicken meat samples did not show suitability with Turkish Food Codex in terms of total bacteria count and presence of Salmonella in 33% (15/45) of the samples.

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“…Tendo em vista esse atual pensamento, observa-se a importância da multidimensionalidade do ser no processo de cura (FERRANTE et al 2017 A Salmonella atua como principal agente de doenças de origem alimentar mundial (WANG et al, 2018). Entre as principais fontes de salmonelose incluem carnes bovinas, aves e suínos (NHUNG et al, 2018); peixes e frutos do mar (ELBASHIR et al, 2018); ovos e alimentos processados (ROBERTS JR., 2017;TERENTJEVA et al, 2017), apesar da maioria dos estudos atualmente serem voltadas para a detecção de Salmonella em carne de aves (BALAKRISHNAN et al, 2018;MOE et al, 2017;PROCURA et al, 2017;RAMIREX-HERNANDEZ et al, 2017 A avicultura brasileira está dividida na produção de carne e postura para produção de ovos, proteínas que são bastante consumidos pela população. É um setor do agronegócio que vem proporcionando um crescente aumento na produção avícola no Brasil, atrelado a outras atividades agrícolas, como garantia de plantações anuais para alimentação das aves, favorecendo também a criação de outros tipos de animais, promovendo a diversificação da dieta alimentar no país e melhoria na renda de muitos produtores rurais .…”

Section: Processo De Curaunclassified

A Influência Do Treinamento Esportivo Vigoroso No Desenvolvimento Ósseo E Puberal Em Crianças E Adolescentes

Sene¹,

Ferreira²,

Gontijo³

et al. 2020

Ações De Saúde E Geração De Conhecimento Nas Ciências Médicas 3

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Prevalence, antimicrobial resistance profile and comparison of methods for the isolation of salmonella in chicken liver from Argentina

Cited by 30 publications

References 36 publications

Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility

Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility

Determination of Microbiological Quality and Presence of Salmonella Spp. On Chicken Parts Sold at Retail Markets in Erzurum, Antibiotic Resistance of the Salmonella Spp. Isolates

A Influência Do Treinamento Esportivo Vigoroso No Desenvolvimento Ósseo E Puberal Em Crianças E Adolescentes

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