TY - JOUR
T1 - Frecuencia, susceptibilidad antimicrobiana y patrón de adherencia de salmonella enterica aislada de carne de pollo, res y cerdo de la Ciudad de México
AU - Villalpando-Guzmán, Sergio
AU - Vázquez-Quiñones, Carlos Ramón
AU - Natividad-Bonifacio, Iván
AU - Curiel-Quesada, Everardo
AU - Quiñones-Ramírez, Elsa Irma
AU - Vázquez-Salinas, Carlos
N1 - Publisher Copyright:
© 2018, Sociedad Chilena de Infectologia. All rights reserved.
PY - 2017/10
Y1 - 2017/10
N2 - Background: Food of animal origin is often involved in salmonellosis outbreaks. Aim: To evaluate the frequency of Salmonella enterica in chicken, beef and pork ground meat (a total of 2,592 samples) obtained from travelling markets and supermarkets at the Iztapalapa area of Mexico City, in order to determine the antimicrobial susceptibility and adherence capacity of isolated strains. Methods: Isolation of S. enterica was carried out according to the BAM-FDA, the microbial susceptibility according with CLSI and adherence assay on HEp-2 cell line according with Baffone et al., 2001. Results: S. enterica was isolated from 511 of all the analyzed samples (19.7%), from which 244 (47.7%), 152 (29.7%) and 115 (22.5%) corresponded to chicken, beef and pork ground meat, respectively. The highest frequency of resistance of S. enterica to antimicrobials was to ampicillin and chloramphenicol in chicken, perfloxacin and ampicillin in beef and carbenicillin, ampicillin, chloramphenicol, cefotaxime and perfloxacin in pork. Ninety percent of the strains showed an aggregative adherence pattern on HEp-2 cells. Conclusion: The frequency of S. enterica on meat products is high, which is the reason why a proper cooking of these ground meats is important in order to reduce the risk of acquiring salmonellosis.
AB - Background: Food of animal origin is often involved in salmonellosis outbreaks. Aim: To evaluate the frequency of Salmonella enterica in chicken, beef and pork ground meat (a total of 2,592 samples) obtained from travelling markets and supermarkets at the Iztapalapa area of Mexico City, in order to determine the antimicrobial susceptibility and adherence capacity of isolated strains. Methods: Isolation of S. enterica was carried out according to the BAM-FDA, the microbial susceptibility according with CLSI and adherence assay on HEp-2 cell line according with Baffone et al., 2001. Results: S. enterica was isolated from 511 of all the analyzed samples (19.7%), from which 244 (47.7%), 152 (29.7%) and 115 (22.5%) corresponded to chicken, beef and pork ground meat, respectively. The highest frequency of resistance of S. enterica to antimicrobials was to ampicillin and chloramphenicol in chicken, perfloxacin and ampicillin in beef and carbenicillin, ampicillin, chloramphenicol, cefotaxime and perfloxacin in pork. Ninety percent of the strains showed an aggregative adherence pattern on HEp-2 cells. Conclusion: The frequency of S. enterica on meat products is high, which is the reason why a proper cooking of these ground meats is important in order to reduce the risk of acquiring salmonellosis.
KW - Beef
KW - Chicken meat
KW - Pork
KW - Salmonella enterica
KW - Salmonellosis
UR - http://www.scopus.com/inward/record.url?scp=85042458547&partnerID=8YFLogxK
U2 - 10.4067/S0716-10182017000500458
DO - 10.4067/S0716-10182017000500458
M3 - Artículo
C2 - 29488588
SN - 0716-1018
VL - 34
SP - 458
EP - 466
JO - Revista Chilena de Infectologia
JF - Revista Chilena de Infectologia
IS - 5
ER -