Salmonella spp. in raw broiler parts: occurrence, antimicrobial resistance profile and phage typing of the Salmonella enteritidis isolates

dc.creatorRibeiro, Ademir R.
dc.creatorKellermann, Aline
dc.creatorBessa, Marjô Cadó
dc.creatorSantos, Luciana Ruschel dos
dc.creatorNascimento, Vladimir Pinheiro do
dc.date2010-04-16T09:15:39Z
dc.date2007
dc.identifier1517-8382
dc.identifierhttp://hdl.handle.net/10183/20598
dc.identifier000643604
dc.descriptionThe present study was carried out to evaluate the occurrence of Salmonellae in raw broiler parts and to determine the antimicrobial resistance profile of the isolated strains. Twenty-four (39.3%) broiler parts samples were positive for Salmonella and twenty-five Salmonella strains were isolated, since two different serovars were detected in one single positive sample. Salmonella Enteritidis was the most prevalent serovar. Among Salmonella Enteritidis isolates, 95.2% belonged to Phage Type 4 (PT4) (20/21) and 4.8% to PT7 (1/21). Twenty-two (88%) strains of Salmonella were resistant to at least one antimicrobial agent, generating eight different resistance patterns. The S. Typhimurium (n: 1) and S. Hadar (n: 3) isolates presented multiple resistance. Three S. Enteritidis isolates were susceptible to all antimicrobials tested, two were resistant only to tetracycline. The high prevalence of Salmonella in the broiler parts strenghtens the importance of the use of good manufacturing practices (GMP), and HACCP. The results also emphasize the need for the responsible use of antimicrobials in animal production.
dc.formatapplication/pdf
dc.languageeng
dc.relationBrazilian journal of microbiology. São Paulo. Vol. 38, n. 2 (2007), p. 296-299
dc.rightsOpen Access
dc.subjectSalmonella enteritidis
dc.subjectSalmonella
dc.subjectBroiler parts
dc.subjectAntimicrobial resistance
dc.subjectPhage typing
dc.titleSalmonella spp. in raw broiler parts: occurrence, antimicrobial resistance profile and phage typing of the Salmonella enteritidis isolates
dc.typeArtigo de periódico
dc.typeNacional


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