Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

59th International Meat Industry Conference

Raeta, M.^1 ; Mrdovi, B.^1 ; Jankovi, V.^1 ; Bekei, Z.^2 ; Lakievi, B.^1 ; Vidanovi, D.^3 ; Polaek, V.^4

Institute of Meat Hygiene and Technology, 13 Kaanskog, Belgrade

11000, Serbia^1

Faculty of Veterinary Medicine, Bulevar Oslobodenja 18, Belgrade

11000, Serbia^2

Veterinary Specialist Institute Kraljevo, ika 34, Kraljevo

36000, Serbia^3

Scientific Veterinary Institute Novi Sad, Rumenaki put 20, Novi Sad

21000, Serbia^4

关键词: Antibiotic resistance;    Disk diffusion tests;    Food manufacturers;    Fresh sausages;    Meat products;    Nalidixic acid;    Salmonella spp;    Semi-finished;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012028/pdf
DOI  :  10.1088/1755-1315/85/1/012028

来源: IOP

【 摘 要 】

This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).