Salmonella Species On Meat Contact Surfaces and Processing Water in Sokoto Main Market and Abattoir, Nigeria

Abstract

This study was carried out to determine Salmonella contamination of food contact surfaces and processing water in meat, fish and poultry processing units in Sokoto State, Nigeria. A total of 200 swab (100 from abattoir and 100 from poultry and fish markets) and 60 processing water samples (30 from abattoir and 30 from poultry and fish markets) were collected between May to August 2015. Cultural isolation, bio-typing and sero-grouping using Salmonella Sero-Quick Group Kit was conducted to analyse the samples. Seventy-five (75/260, 28.8 %) of the total samples were positive to Salmonella by cultural isolation and bio-typing. Thirty (30/130; 23.1 %) of samples collected in abattoir and 45 (45/130; 34.6 %) of those collected from poultry and fish markets were positive for Salmonella respectively. Sero-groups D+Vi (Salmonella Typhi), B (Salmonella Paratyphi B, Salmonella Typhimurium) and C (Salmonella Paratyphi C, Salmonella Cholerae suis) were identified as the prevailing sero-groups in this study. Sero-group D+Vi has the highest prevalence (73.3 %; 55/75) from the positive bio-typing isolates. This study revealed the presence of contaminating and pathogenic Salmonella on food contact surfaces and processing water in the meat retail markets, indicating there is an urgent need to improve on the hygienic status of retail meat, poultry and fish markets.

Bacteriological and Molecular Characterization of Salmonella Species Isolated from Humans and Chickens in Sharkia Governorate, Egypt

“…Meat contact surfaces are considered sources of contamination of meat served for human consumption [57]. In the present study, 10% of the surface swabs from wooden cutting boards were contaminated with Salmonella spp.…”

“…A study in Nigeria reported the isolation of Salmonella spp. in meat contact surfaces [57]. Contamination of the cutting borads could be originated from water used in washing.…”

Isolation and characterization of antibiotic susceptibility profile of <i>Salmonella</i> species isolated from abattoir environment

“…It has been reported that foodborne illnesses associated with the consumption of meat have continued to increase for the past 30 years (Akoachere et al, 2009). Salmonellae have been reported from abattoir settings in different parts of Nigeria such as Osun State, (Omololu-Aso et al, 2017); Port Harcourt, (Ire et al, 2017); Benue State, (Nseabasi-Maina et al, 2017); Sokoto, (Bagudo et al, 2014;Faleke et al, 2017). Also from other Africa regions in Nairobi, Kenya (Nyabundi et al, 2017); Kampala, Uganda (Tinega et al, 2016); Mansoura, Egypt (Sallam et al, 2014) and Modjo and Bishoftu, Ethiopia (Kuma et al, 2017).…”

Factors Influencing Salmonella Contamination and Microbial Load of Beef Carcass at the Yaoundé Slaughterhouse, Cameroon

“…from the surfaces of the processing environment which included the skinning site, evisceration site, splitting saw and the hooks and hangers of the dressing hall [4,17]. Moreover, higher prevalence (31.1%) of Salmonella has also recently been reported by Faleke and co-investigators in 2017 [26]. No Salmonella spp.…”