Characterization and antibiogram pattern of Salmonella species isolated from cattle meat and abattoirs´ environment | ||||
| Matrouh Journal of Veterinary Medicine | ||||
| Articles in Press, Accepted Manuscript, Available Online from 01 February 2023 | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/mjvm.2023.180157.1013 | ||||
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| Authors | ||||
Alaa Mohammed Mansour1; Mohammad Al-Sayed Nossair 1; Faten Salah Soliman1; Eman Moneer Elghazaly  2
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| 1Department of Animal Hygiene and Zoonoses, Faculty of Veterinary Medicine, Alexandria University | ||||
| 2Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University | ||||
| Abstract | ||||
| Hygienic measures in abattoir positively reflect on quality of meat. So, characterization of Salmonella species isolated from the environment of abattoirs as well as meat of slaughtered cattle was carried out in 5 municipal slaughterhouses located in different provinces, Egypt. 300 samples were gathered, including slaughtered meat, water, and air samples beside swabs from floor, wall, and workers hand (50 samples/each). It was observed that the highest isolation rate was obtained from hand swabs (8%) followed by meat samples (6%) then floor and wall swabs, and water samples (4% for each) while Salmonella could not be isolated from air samples. Moreover, serotyping of the recovered isolates (n=13) clarified the presence of various serotypes including S. Enteritidis, S. Typhimurium, S. Heidelberg, and S. Virchow with different rates. In addition, PCR was effectively used for detection-based validation of the acquired isolates of invA gene of Salmonella strains. Antibiogram pattern of the recovered Salmonella isolates (n=13) clarified that isolates were resistant to Amikacin and Ciprofloxacin (76.9%) then Vancomycin (53.8%), while it was found that 92.3% of isolates were sensitive to Gentamycin and Linezolid. Based on the recorded result, isolation of Salmonella from abattoirs environment as well as meat constitutes public hazard for consumers. | ||||
| Keywords | ||||
| Hygienic measures; Salmonella; Abattoir; Meat; Antibiogram pattern | ||||
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