Prevalence study of Salmonella spp. in milk and milk products

Autor:	Sachin Jain, Bhavana Gupta, Kewal Singh Tomar, YP Sahni, S. S. Tripathi, Rohitashav Singh, Pooja Singh
Rok vydání:	2018
Předmět:	0106 biological sciences Salmonella Cefotaxime Nalidixic acid food and beverages General Medicine Raw milk Biology medicine.disease_cause 01 natural sciences Ciprofloxacin Streptomycin Amikacin 010608 biotechnology medicine Food science medicine.drug Food contaminant
Zdroj:	Asian Journal of Dairy and Food Research.
ISSN:	0976-0563 0971-4456
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::62373baa4e204b626c37321303606a33 https://doi.org/10.18805/ajdfr.dr-1252 Zobrazit plný text záznamu