[Home ] [Archive]   [ فارسی ]  
:: Main About Current Issue Archive Search Submit Contact ::
:: Volume 19, Number 2 (Jun, Jul 2017) ::
J Shahrekord Univ Med Sci 2017, 19(2): 88-97 Back to browse issues page
Prevalence of Salmonella enteritidis and S. typhimurium in marketed meat in Shahrekord in 2014
Mahshid Zahedi, Ebrahim Rahimi *, Maryam zahedi, Hasan Momtaz, hasan shojaii
Food Hygiene Dept., Shahrekord Branch, Islamic Azad University, Shahrekord, I.R. Iran , ebrahimrahimi55@yahoo.com
Abstract:   (722 Views)

Background and aims: Salmonella, which causes different diseases in human, such as typhoid, paratyphoid, septicemia, and salmonellosis (food poisoning). Food products such as meat and raw milk are the most common sources of human salmonella infection. Therefore, in this research, it was studied the Salmonella typhimurium and Salmonella enteritidis contamination of raw red and white meat in Shahrekord.

Methods: This was a cross-sectional study, 360 samples of different types of meat (98 samples of cow, 36 samples of camel, 75 samples of sheep, 62 samples of goat, and 89 samples of chicken) were collected from sale centers in Shahrekrd town, and was tested about contamination by bacterial culture, biochemical, and PCR tests. In the following, S.typhimurium and S.entertidis isolated on the bases of intensity gens invA, rfbj, fliC, fljB, spV, sefA were studied.

Results: In this study, 54 meat samples were contaminated with salmonella. The highest rate of contamination was observed in chicken (31.64%) while the contaminated rate in cow, goat, sheep, and camel was 13.26%, 8.06%, 8%, and 5.5%, respectively. In addition, out of 54 isolated, 24 were contaminated with and 20 with Salmonella entertidis. The rest 10 isolated were contaminated with other serotypes. Prevalence of intensity gens of isolations show that all of them included reviewed gens.

Conclusion: The findings show that the red and white meat is contaminated with salmonella. Therefore it is necessary to reduce this contamination in slaughterhouses with hygienic controls and strict supervision.

Keywords: Salmonella tiphimurium, Salmonella enteritidis, Red meat, Chicken meat.
Full-Text [PDF 610 kb]   (295 Downloads)    
Type of Study: Research | Subject: microbiology
Received: 2016/04/30 | Accepted: 2016/09/19 | Published: 2017/06/4
Send email to the article author

Add your comments about this article
Your username or email:

Write the security code in the box >



XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Zahedi M, Rahimi E, zahedi M, Momtaz H, shojaii H. Prevalence of Salmonella enteritidis and S. typhimurium in marketed meat in Shahrekord in 2014. J Shahrekord Univ Med Sci. 2017; 19 (2) :88-97
URL: http://journal.skums.ac.ir/article-1-2899-en.html
Volume 19, Number 2 (Jun, Jul 2017) Back to browse issues page
مجله دانشگاه علوم پزشکی شهرکرد Journal of Shahrekord University of Medical Sciences
Persian site map - English site map - Created in 0.052 seconds with 794 queries by yektaweb 3471