| Abstrakt: |
AbstractThis study was conducted in order to estimate the proportion of raw meat and processed meat products contaminated by Salmonellain 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 SalmonellaAnatum (14.6%, n=9), SalmonellaAltona (12.50%, n=8), SalmonellaCorvallis (7.81%, n=5), SalmonellaEnteritidis (7.81%, n=5), and SalmonellaTyphimurium (7.81%, n=5). Sixty-two Salmonellaisolates 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 to nalidixic acid (16.13%, n=10), streptomycin (16.13%, n=10), and tetracycline (12.90%, n=8), while resistance to pefloxacin was estimated at 4.84% (n=3). Fourteen different resistance patterns were observed. The “ACSSuT” pentaresistance pattern was observed in three of the SalmonellaTyphimurium strains. The obtained results show that these foodstuffs are a potential source of antimicrobial-resistant Salmonellafor human infections. |
