Prevalence study of Salmonella spp. in milk and milk products

Abstract

The present study was carried out to observe the presence of Salmonella in milk and milk products. The investigation of 210 samples revealed presence of 7.61% Salmonella spp. with higher prevalence in raw milk and dahi - 11.9% each , followed by ice-cream -9.52% and khoa - 4.76%. None of the sample of flavored milk showed Salmonella. In molecular study, 5 (31.2%) isolates were found positive for invA gene. The gene was present in raw milk - 18.75% and 6.25% in khoa and ice-cream each. Salmonella isolates were found sensitive to netillin - 100%, ofloxacin - 87.5%, norfloxacin, ciprofloxacin and nalidixic acid – (62.5% each), streptomycin and amikacin – (56.2% each). The isolates were resistant to nitrofurantoin- 81.2%, tetracycline -75.0%, co-trimoxazole - 68.7%, ampicilline - 56.2% and cefotaxime - 50.0%. The observation displayed unhygienic atmosphere prevailing during production of dairy products which lead to contamination of Salmonella and thus may cause public health problem to the consumers.

Advanced Studies on Virulence Genes of Salmonella and Shigella species Isolated from Milk and Dairy Products

“…Thus, a total of 24 (9.6 %) isolates from 250 samples (raw milk and dairy products) were identified as Salmonella 6. The prevalence of Salmonella species in this investigation was consistent with [27,28,29] who detected Salmonella strains by 8.7 %, 7.7 % and 7.61 % from raw milk and milk products in Nigeria and India, respectively. Also, [30] as well as [31] investigated Salmonella species with the prevalence of 15 % (15/100) from milk and cheese and 2 % (16/800) from dairy products in Egypt, respectively.…”

Prevalence and antibiotic resistance of <Salmonella> spp. in South Punjab-Pakistan

“…in different samples. Other studies demonstrated the prevalence levels of Salmonella to be ranging from 7.61% to 11.9 % attributing the same to a variety of factors important being hygiene, sanitation and training of the food handling staff [18,19]. Variability and significant differences in temperature at experimental sites in the present study could be a key determinant for difference in level of prevalence of Salmonella spp.…”

Prevalence and antibiotic resistance of Salmonella spp. in South Punjab-Pakistan

“…Other studies demonstrated the prevalence levels of Salmonella spp. to be ranging from 7.61% to 11.9% attributing the same to a variety of factors important being hygiene, sanitation and training of the food handling staff [ 18 , 19 ]. Variability and significant differences in temperature at experimental sites in the present study could be a key determinant for difference in level of prevalence of Salmonella spp.…”