Antibiotic resistance phenotypes of Salmonella isolates of broiler meat and chicken origin

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Temelli S., Kahya Demirbilek S., Eyigor A., Carlı K. T.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.59, pp.107-114, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59
  • Publication Date: 2012
  • Doi Number: 10.1501/vetfak_0000002511
  • Journal Name: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.107-114
  • Keywords: Salmonella, chicken, broiler meat, antimicrobial resistance, ANTIMICROBIAL RESISTANCE, PREVALENCE, SEROVARS, ENTERICA, ANIMALS, HUMANS, FOODS, SPP.
  • Bursa Uludag University Affiliated: Yes

Abstract

This study aims to determine the antibiotic resistance phenotypes of Salmonella isolates of broiler meat and chicken samples against a total of 23 antimicrobial agents. For this, 64 meat and 79 chicken Salmonella isolates, which were obtained from retail meat and farm samples analyzed in our laboratory from February 2006 to January 2009, were used. All Salmonella isolates were resistant to at least 4 antimicrobials tested, with the common highest resistance rates to erythromycin (100.0%), bacitracin (99.3%), and rifampicin (98.6%), regardless of the sample type. Additionally, meat isolates were 100.0% resistant to bacitracin, clindamycin, erythromycin, rifampicin, and chicken isolates were 100.0% resistant to erythromycin, spiramycin, penicillin G, doxycycline hydrochloride, and tetracycline. Four to 7 Multi Drug Resistant (MDR) Salmonella conformed 82.83% of all meat isolates, and 10, 12, 15, and 17 MDR Salmonella conformed 55.68% of all chicken isolates analyzed. The B/DA/E/RD and N/B/CT/E/SP/P/RD/DO/OT/TE resistances were the most common patterns as 35.94% and 13.92% within meat and chicken isolates, respectively. The considerably high resistance rates and MDR types to commonly used antimicrobial agents among the Salmonella isolates tested pose a significant risk factor for the treatment of foodborne Salmonella infections in humans.