Antibiotic sensitivity of Salmonella species isolated from chicken meat products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 19, Volume 28, Issue 2, June 2015, Page 141-146 PDF (308.97 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2015.32491 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Saad M. Saad; Abo Bakr M. Edris; Mohammed A. Hassan; Shimaa N. M. Edris | ||||
| Department of Food Control, Faculty of Veterinary Medicine, Benha University | ||||
| Abstract | ||||
| A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings, chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky, S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and Norfloxacin. | ||||
| Keywords | ||||
| Salmonella; antibiotic; chicken hot wings | ||||
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