Prevalence and antibiotic resistance of Salmonella spp. and Salmo | 40447
Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Prevalence and antibiotic resistance of Salmonella spp. and Salmonella typhimurium in broiler carcasses, wings and liver

7th European Food Safety & Standards Conference

November 13-14, 2017 | Athens, Greece

Guzin Iplikcioglu Cil, Muammer Goncuoglu, F Seda Bilir Ormanci and Murat Uludag

Ankara University, Turkey

Scientific Tracks Abstracts: J Food Microbiol Saf Hyg

Abstract :

Statement of the Problem: Food-borne diseases are an important public health problem in most countries and, among the reasons of these diseases Salmonella is still the most common one. Poultry and poultry products are the frequent vehicles of this bacteria. Recent studies showed that antibiotic resistance and particularly multiple resistance has increased dramatically in Salmonellae. Defining sources, serotypes and antibiotic resistance of Salmonella are necessary to accurately plan and apply prevention measures. The purpose of this study is to isolate and identify Salmonella spp. from packaged broiler carcasses, wings and liver samples. Also, to determine two important virulence genes and to evaluate antibiotic resistance profiles of the isolates. Methodology: In the study conventional cultivation and immunomagnetic separation (IMS) based cultivation techniques were used for the isolation of Salmonella from 330 chicken samples. The isolates verified as Salmonella spp. by the detection of oriC gene and identified with using malic acid dehydrogenase and DT104 specific primers as S. typhimurium and S. typhimurium DT104, respectively by PCR. The antibiotic susceptibility test of Salmonella isolates was performed with the disc diffusion method with 20 different antibiotics. Findings: Ninety-six (29.1 %) of the samples were detected as contaminated with Salmonella spp. According to the results 11 isolates (11.4%) were identified as S. typhimurium. None of these serotypes were determined as specific phage type DT104. InvA gene was detected from all the (100.0 %) Salmonella isolates and 14 isolates (14.6 %) were detected as positive for spvC gene. 83 isolates (86.4 %) were resistant to at least 5, 70 isolates (72.9 %) resistant to at least 7, 36 isolates (37.5 %) were resistant to at least 9 antibiotics. Conclusion & Significance: In conclusion, continuous monitoring of Salmonella prevalence and resistance in the food supply is necessary because of the public health implications of a potential hazard.

Biography :

Guzin Iplikcioglu Cil has her expertise in Food Microbiology and she has been working in the Food Hygiene and Technology Department of Ankara University Faculty of Veterinary Medicine for ten years. Her thesis is about prevalence and molecular characterization of C. perfringens in chicken meat. She has studies about some important food-borne pathogens at molecular level, and her another work of interest is the antimicrobial resistance in food-borne bacteria. Also, she has publications about residue of antimicrobials and some important contaminants in foods.