Evaluation of antibiotic resistance and prevalence of common Salmonella enterica serovars isolated from foodborne outbreaks

Publication date: Available online 17 January 2020Source: Microchemical JournalAuthor(s): Zahra Rahimi Nadi, Taghi Zahraei Salehi, Iradj Ashrafi Tamai, Abbas Rahimi foroushani, Mika Sillanpaa, Mohammad Mehdi Soltan DallalAbstractSalmonella is one of the major causes of foodborne outbreaks and numerous studies have reported the presence of its serovars in foodborne outbreaks. Identification of the most prevalent serovars, common polluted food types and attention to the antibiotic resistance of its serovars, are therefore key factors in the prevention and control of salmonellosis. The aim of this study is thus isolation of the common Salmonella serovars, identification of corresponding food categories and determination of their antibiotic resistance status in the stool samples of people poisoned in foodborne outbreaks in Iran during the period 2013 to 2019.Salmonella strain was isolated with serotyping and antibiogram test on 1,425 collected stools. Among them, 83 samples (5.8%) contain salmonella strain .The most frequent serovars were S. enteritidis and S. senftenberg, respectively (26.3%, 21.3%). The highest salmonellosis incidence rates were observed in the consumption of cooked meat (64.2%) then fruits and vegetables (21.4%). According to our findings, an increase in the prevalence of Salmonella senftenberg in foodborne outbreaks with 5.3% resistance to extended spectrum cephalosporins such as ceftazidime and cefotaxime, and a decrease in cefepime sensitivity and nalidix...
Source: Microchemical Journal - Category: Chemistry Source Type: research