Prevalence of Antibiotic Resistance and Biofilm Producing Salmonella spp. in Some Egyptian Foods
Abdelhadi, I., Sofy, A., Hmed, A., Soweha, H., Abbas, M. (2021). Prevalence of Antibiotic Resistance and Biofilm Producing Salmonella spp. in Some Egyptian Foods. EKB Journal Management System, 51(2), 45-55. doi: 10.21608/mjb.2021.460099
Iman M.A. Abdelhadi; Ahmed R. Sofy; Ahmed A. Hmed; Hany E. Soweha; Mohamed A. Abbas. "Prevalence of Antibiotic Resistance and Biofilm Producing Salmonella spp. in Some Egyptian Foods". EKB Journal Management System, 51, 2, 2021, 45-55. doi: 10.21608/mjb.2021.460099
Abdelhadi, I., Sofy, A., Hmed, A., Soweha, H., Abbas, M. (2021). 'Prevalence of Antibiotic Resistance and Biofilm Producing Salmonella spp. in Some Egyptian Foods', EKB Journal Management System, 51(2), pp. 45-55. doi: 10.21608/mjb.2021.460099
Abdelhadi, I., Sofy, A., Hmed, A., Soweha, H., Abbas, M. Prevalence of Antibiotic Resistance and Biofilm Producing Salmonella spp. in Some Egyptian Foods. EKB Journal Management System, 2021; 51(2): 45-55. doi: 10.21608/mjb.2021.460099

Prevalence of Antibiotic Resistance and Biofilm Producing Salmonella spp. in Some Egyptian Foods

Mansoura Journal of Biology
Volume 51, Issue 2, June 2021, Pages 45-55    PDF (1018.19 K)
Document Type: Research Article
DOI: 10.21608/mjb.2021.460099
Authors
Iman M.A. Abdelhadi1; Ahmed R. Sofy* 2; Ahmed A. Hmed2; Hany E. Soweha1; Mohamed A. Abbas1
1Botany Department, Faculty of Science, Mansoura University, Mansoura 35516, Egypt
2Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo 11884
Abstract
A total of 400 food samples including 200 meat (luncheon, frozen lean beef, raw lean beef and frozen chicken meat) and 200 dairy products (white cheese, kareesh cheese, turkey cheese and pasteurized milk) were examined for Salmonella prevalence. Salmonella could be detected in 14 (28%), 4 (8%), 11 (22%) and 7 (14%) of luncheon, frozen lean beef, raw lean beef and frozen chicken meat samples, respectively. On the other hand, the percentage of positive samples in the case of dairy samples represented 6 (12%), 19 (38%) and 13 (26%) of white cheese, kareesh cheese and turkey cheese respectively, while it could not be detected in any of pasteurized milk samples. Serotyping of the isolated Salmonella (71 isolates) from meat and dairy samples using slide agglutination test revealed that, the highest predominant serovar was 35 S. Typhimurium (49.3%), followed by 18 S. Newport (25.4%), 16 S. Enteritidis (22.5%) and two S. Kentucky (2.8%; 2 from meat samples only). The results of antibiotics susceptibility profiles highlighted the presence of multi-drug resistance by several serovars of Salmonella, especially S. Typhimurium.  Regarding the formation of the biofilm, the obtained results showed that the serovars were differed in their ability to form it where S. Typhimurium was the strongest producing serovars with 10 isolates (10/35; 28.57%), followed by S. Enteritidis were 3 isolates (3/16; 18.75%). The presence of Salmonella in Egyptian foods it raises the alarm that control over food quality and safety must be tightened. 
Keywords
Salmonella; Meat; Dairy products; Multidrug-resistant; Biofilm; Egypt
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