Prevalence and level of Salmonella spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level
| Autor: | Eva Nikastri, Nugroho Indrotristanto, Harsi Dewantari Kusumaningrum, Winiati Pudji Rahayu, Teti Rosniawati |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Serotype Salmonella Seasoning Nalidixic acid fried chicken Biology medicine.disease_cause 01 natural sciences law.invention 0404 agricultural biotechnology Antibiotic resistance law 010608 biotechnology medicine T1-995 TX341-641 antimicrobial resistance Food science Technology (General) Polymerase chain reaction Strain (chemistry) Nutrition. Foods and food supply 04 agricultural and veterinary sciences 040401 food science household Streptomycin Food Science Biotechnology medicine.drug |
| Zdroj: | Food Science and Technology v.41 suppl.1 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 28 SEP 2020 Food Science and Technology, Volume: 41 Supplement 1, Pages: 41-46, Published: 28 SEP 2020 Food Science and Technology, Vol 41, Iss suppl 1, Pp 41-46 (2020) |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.10120 |
| Popis: | Homemade foods have been reported as an important contributor to some foodborne outbreaks. This study determined the prevalence and number of Salmonella spp. on selected pathways of fried chicken preparation and cooking at the household level and investigated their antimicrobial resistance. Salmonella serovar was confirmed by polymerase chain reaction (PCR) and partial sequencing using primer 785F and 907R. Samples consisted of chicken meat (raw, pre-cooked and fried), seasoning, water, mortar, and the hands of the food handler. The results showed that Salmonella spp. was found in 22.1% of 104 samples. The level of Salmonella found was in the range of 0.3 MPN/g (in fried chicken and water) to 920 MPN/g (in marinated raw chicken). Six Salmonella serovars were identified, namely S. Typhimurium, S. Bergen, S. Enteritidis strain FORC_052, S. Enteritidis strain GD1011, S. Typhi strain 541, and S. Typhi strain 3N4. Three were resistant to nalidixic acid, while one was resistant to streptomycin. |
| Databáze: | OpenAIRE |
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