Occurrence of Salmonella spp. in broiler chicken carcasses and their susceptibility to antimicrobial agents

The present study was carried out to evaluate the occurrence of Salmonellae in broiler chicken carcasses and to determine the antimicrobial resistance profile of the isolated strains. Twenty-five out of the 260 broiler chicken carcasses samples (9.6%) were positive for Salmonella. S. Enteritidis was...

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Detalles Bibliográficos
Autores principales: Duarte, Dalila Angélica Moliterno, Ribeiro, Aldemir Reginato, Vasconcelos, Ana Mércia Mendes, Santos, Sylnei Barros, Silva, Juliana Vital Domingos, de Andrade, Patrícia Lúcia Arruda, de Arruda Falcão, Lúcia Sadae Pereira da Costa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2009
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768528/
https://www.ncbi.nlm.nih.gov/pubmed/24031401
http://dx.doi.org/10.1590/S1517-838220090003000020
Descripción
Sumario:The present study was carried out to evaluate the occurrence of Salmonellae in broiler chicken carcasses and to determine the antimicrobial resistance profile of the isolated strains. Twenty-five out of the 260 broiler chicken carcasses samples (9.6%) were positive for Salmonella. S. Enteritidis was the most frequent serovar. Nineteen Salmonella isolates were tested for antimicrobial resistance, and the results indicated that 94.7% were resistant to at least one antimicrobial agent. Resistance to streptomycin (73.7%), nitrofurantoin (52.3%), tetracycline (31.6%), and nalidixic acid (21%) were the prevalent amongst Salmonella strains tested.

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