Antimicrobial susceptibility and serovarieties of Salmonella isolated from meat and meat products
Keywords:
Salmonella, serovarieties, antimicrobial resistance, food, meat, antibiotic.Abstract
Introduction: Poultry and other types of meat from infected animals are important vehicles of salmonellosis.
Objective: To determine the susceptibility to antimicrobial agents and serovarieties of Salmonella isolated from meat and meat products.
Material and Methods: A total of 159 isolates were analyzed at the Cuban National Institute of Hygiene, Epidemiology and Microbiology during the period between January 2012 and March 2020. Serotypes were determined according to ISO/TR 6579-3: 2014. Antimicrobial susceptibility was determined by the Bauer-Kirby technique, according to the methodology described in the regulations of the Clinical and Laboratory Standards Institute.
Results: The most frequent serovarieties identified were S. Enteritidis, S. Agona, S. Derby, S. Infantis and S. London. Also, 18 (43, 9 %) of serovarieties identified in fresh meat were found in processed meat. The highest percentages were related to antimicrobial resistance to nalidixic acid, tetracycline and ampicillin. S. Enteritidis and S. Typhimurium serotypes showed resistance to a greater number of antibiotics.
Conclusions: The results suggest that fresh meats are an important source of Salmonella contamination, including those that are carriers of antimicrobial-resistant pathogens.
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