Phenotypic characterization of various Salmonella species isolated from food products. | ||||
| Bulletin of Faculty of Science, Zagazig University | ||||
| Article 34, Volume 2025, Issue 1, April 2025, Page 11-16 PDF (1.08 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bfszu.2024.235482.1309 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Shimaa Ahmed Kamel  1; Azza Salah El_Demerdash2; eman eriny3; Rehab Atef Ibrahim4
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| 1B.sc.Botany and microbiology department faculty of science zagazig univiresty | ||||
| 2Laboratory of Biotechnology, Department of Microbiology, Agriculture Research Centre (ARC), Animal Health Research Institute (AHRI), Zagazig 44516, Egypt | ||||
| 3Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt | ||||
| 4Department of Botany and Microbiology, Faculty of Science, Zagazig University | ||||
| Abstract | ||||
| Salmonella is regarded as the main pathogenic bacteria among other foodborne diseases worldwide and the increase in salmonella injury is linked with the spread of antimicrobial-resistant strains. Meat products are important vehicles for the transmission of salmonella. Salmonella isolates were then serotyped in the Serology Unit Animal Health Research Institute, Doki, Giza Egypt using commercial antisera (Difco, Detroit, MIUSA) according to the manufacturer’s instructions. In this study, a total of 50 meat products were purchased from different supermarkets in Sharkia Providence, Egypt, and underwent bacteriological examination to survey the incidence of salmonellosis infection. The prevalence rate was 26% with predominance for the S. Typhimurium serotype followed by S. Enteritidis, and S. Virchow. All Salmonella species were sensitive to ceftriaxone (100%) and 61.5% of isolates were multidrug-resistant (MDR). Strong resistance was exhibited towards ceftazidime and ampicillin-sulbactam. In conclusion, the study gave a sufficient picture of the incidence, drug resistance, and phenotypic characterization of different salmonella serovars from food products. | ||||
| Keywords | ||||
| Antimicrobial susceptibility; Meat products; Salmonella | ||||
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