Prevalence and antimicrobial resistance of Salmonella isolated from meat and meat products in Algiers (Algeria)

Foodborne Pathogens and Disease
Lynda Mezali, Taha Mossadak Hamdi

Abstract

This study was conducted in order to estimate the proportion of raw meat and processed meat products contaminated by Salmonella in the region of Algiers, Algeria, to identify serovars and to determine the antimicrobial resistance patterns of isolates. Out of the total 314 samples (144 of raw red meat and meat products, 128 of raw poultry meat and poultry products, and 42 of processed meat products) collected from various retail outlets, 61 (19.43%) were tested positive for Salmonella. The most significant occurrences were recorded for the categories of red meat (23.61%, n=34) and poultry (17.97%, n=23). Among the 64 isolates recovered, 21 different serovars were identified and two strains were nontypable. The most prevalent serovars were Salmonella Anatum (14.6%, n=9), Salmonella Altona (12.50%, n=8), Salmonella Corvallis (7.81%, n=5), Salmonella Enteritidis (7.81%, n=5), and Salmonella Typhimurium (7.81%, n=5). Sixty-two Salmonella isolates were tested for their susceptibility to 32 selected antimicrobial agents. Fifty-six (90.32%) isolates were resistant to at least one antimicrobial, of which 20 (32.26%) showed multidrug resistance. Resistance to sulphonamides (87.10%, n=54) was the most common. Resistance rates were lower t...Continue Reading

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Citations

Jan 17, 2014·Microbial Drug Resistance : MDR : Mechanisms, Epidemiology, and Disease·Raoudha GramiJean-Yves Madec
May 10, 2020·Surgical Infections·Jennifer Rickard
May 19, 2017·Antimicrobial Resistance and Infection Control·James A AyukekbongAndrew N Atabe
Aug 12, 2019·Journal of Global Antimicrobial Resistance·Thi Thu Hao VanPeter J Coloe
Nov 12, 2019·International Journal of Food Microbiology·Kate M ThomasJohn A Crump
Sep 27, 2020·Journal of Physiological Anthropology·Nundu Sabiti SabinTaro Yamamoto
Sep 4, 2021·Veterinary World·Hamzah Abdulrahman SalmanZahraa Mohmoud Romi

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