Staff Members - Benha University
Antibiotic sensitivity of Salmonella species isolated from chicken meat products
Benha Vet Medical Journal • 2015
Publication Information
Authors
Saad M. Saad, Abo Bakr, M. Edris, Mohammed A. Hassan and Shimaa, N. M. Edris
Keywords
Salmonella, antibiotic, chicken hot wings
Journal
Benha Vet Medical Journal
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were
collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for
isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated
that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings,
chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully
cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated
Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky,
S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In
contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and
Norfloxacin.
A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were
collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for
isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated
that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings,
chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully
cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated
Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky,
S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In
contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and
Norfloxacin.
collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for
isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated
that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings,
chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully
cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated
Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky,
S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In
contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and
Norfloxacin.
A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were
collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for
isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated
that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings,
chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully
cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated
Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky,
S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In
contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and
Norfloxacin.