食品学：微生物学、安全与卫生杂志
开放获取

抽象的

Phenotypic Antimicrobial Resistance of Salmonella enterica Isolated from Meats, Humans and Working Tools

Martin Aduah, Frederick Adzitey*, Rejoice Ekli, Gabriel Ayum Teye, Nurul Huda

Globally meat has always served the protein needs of varied populations. However, foodborne illnesses associated with the consumption of contaminated meat contribute significantly to reducing the efforts of health professionals and posing a great threat to health delivery systems. Antibiotic-resistant Salmonella enterica in meats is therefore of public health concern. This research was conducted to assess the prevalence and phenotypic antimicrobial resistance of Salmonella enterica isolated from raw meats, grilled Ready-To-Eat (RTE) meats, hands of meat sellers and their working tools in a one health context. The protocol in the United States Food and Drug Administration (USA- FDA) Bacteriological Analytical Manual was employed for the isolation of Salmonella enterica and the phenotypic antimicrobial resistance test was performed using the disk diffusion method. From a total of 200 meats and their related samples examined, 45 (23%) tested positive. It was observed that Salmonella enterica was highest in knives of fresh meat sellers (70%) whilst the tables of RTE meat sellers tested negative (0%). The results further indicated that isolates were highly resistant to teicoplanin (100%). Isolates exhibited a relatively high intermediate resistance to ciprofloxacin (78%) and ceftriaxone (33%). The isolates were however susceptible to chloramphenicol, trimethoprim, gentamicin, azithromycin, imipenem, amoxycillin and tetracycline, with susceptibility highest in chloramphenicol (90%). Also, 40% of the isolates exhibited multi-drug resistance, showing 22 different resistant patterns. The highest Multiple Antibiotic Resistance (MAR) index of the isolates recorded was 0.6 for isolates from RTE beef, chevon, chicken, guinea fowl and knife swab from RTE meat sellers. This study results indicate that Ready-To-Eat (RTE) meats, fresh meats and their related samples from Navrongo are a potential source of antibiotic-resistant Salmonella enterica with its likely transmission to humans.