Food Hygiene

Detection of Salmonella spp. in Retail Raw Food Samples from Vietnam and Characterization of Their Antibiotic Resistance

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Nov. 2007, p. 6885–6890 Vol. 73, No. 210099-2240/07/$08.000 doi:10.1128/AEM.00972-07

Thi Thu Hao Van, George Moutafis, Taghrid Istivan, Linh Thuoc Tran, and Peter J. Coloe

A study was conducted to examine the levels of Salmonella spp. contamination in raw food samples, includingchicken, beef, pork, and shellfish, from Vietnam and to determine their antibiotic resistance characteristics. Atotal of 180 samples were collected and examined for the presence of Salmonella spp., yielding 91 Salmonellaisolates. Sixty-one percent of meat and 18% of shellfish samples were contaminated with Salmonella spp.Susceptibility of all isolates to a variety of antimicrobial agents was tested, and resistance to tetracycline,ampicillin/amoxicillin, nalidixic acid, sulfafurazole, and streptomycin was found in 40.7%, 22.0%, 18.7%, 16.5%,and 14.3% of the isolates, respectively. Resistance to enrofloxacin, trimethoprim, chloramphenicol, kanamycin,and gentamicin was also detected (8.8 to 2.2%). About half (50.5%) of the isolates were resistant to at least oneantibiotic, and multiresistant Salmonella isolates, resistant to at least three different classes of antibiotics, wereisolated from all food types. One isolate from chicken (serovar Albany) contained a variant of the Salmonellagenomic island 1 antibiotic resistance gene cluster. The results show that antibiotic resistance in Salmonellaspp. in raw food samples from Vietnam is significant.


Written by geraldmoy

March 2, 2011 at 11:59 am