Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling w...

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Published inIOP conference series. Earth and environmental science Vol. 85; no. 1; pp. 12028 - 12034
Main Authors Rašeta, M, Mrdović, B, Janković, V, Bečkei, Z, Lakićević, B, Vidanović, D, Polaček, V
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.09.2017
Subjects
Ampicillin
Antibiotic resistance
Antibiotics
Cefotaxime
Clavulanic acid
Drug resistance
Gentamicin
Meat
Meat products
Minced meat
Nalidixic acid
Pork
Salmonella
Sausages
Sulfamethoxazole
Trimethoprim
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Summary:This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/85/1/012028