Occurrence and antimicrobial resistance of Salmonella spp. isolated from food other than meat in Poland

Łukasz Mąka 1, Elżbieta Maćkiw 1, Halina Ścieżyńska 1, Magdalena Popowska 2
1 - Laboratory of Food Microbiology, Department of Food Safety, National Institute of Public Health–National Institute of Hygiene, Warsaw, Poland
2 - Department of Applied Microbiology, Institute of Microbiology, Faculty of Biology, University of Warsaw, Warsaw, Poland
Ann Agric Environ Med
2015; 22 (3):
ICID: 1167701
Article type: Original article
Introduction and objectives. Antimicrobial resistance of pathogenic bacteria can result in therapy failure, increased hospitalization, and increased risk of death. In Poland, Salmonella spp. is a major bacterial agent of food poisoning. The majority of studies on antimicrobial resistance in Salmonella spp. isolates from food have focused on meat products as the source of this pathogen. In comparison, this study examines the antimicrobial susceptibility of Salmonella spp. isolated from retail food products other than meat in Poland.
Materials and Methods. A collection of 122 Salmonella spp. isolates were isolated in Poland in 2008–2012 from foods other than meat: confectionery products, eggs, fruits, vegetables, spices and others. The resistance of these isolates to 19 antimicrobial agents was tested using the disc diffusion method.
Results. Salmonella Enteritidis was the most frequently identified serotype (84.4% of all tested isolates). In total, 42.6% of the Salmonella spp. isolates were resistant to antibiotics. The highest frequencies of resistance were observed in isolates from 2009 (60.0%) and 2012 (59.5%). Antibiotic resistance was most prevalent among Salmonella spp. isolated from egg-containing food samples (68.0%). Resistance to nalidixic acid was most common and was observed in 35.2% of all tested isolates. The isolates were less frequently resistant to sulphonamides (6.6%), ampicillin (4.9%), amoxicillin/clavulanic acid (2.5%) and to streptomycin, cefoxitin, gentamicin and tetracycline (1.6%). Only one isolate showed resistance to chloramphenicol. Four isolates displayed multiresistance.
Conclusions. Although, the level of resistance and multiresistance of Salmonella spp. isolates from non-meat foods was lower than in those from meat products, the presence of these resistant bacteria poses a real threat to the health of consumers.
DOI: 10.5604/12321966.1167701
PMID 26403102 - click here to show this article in PubMed

Recommend this article to:


Related articles in IndexCopernicus™
     Eggs [104 related records]
     Food [436 related records]
     Salmonella [90 related records]
     Antimicrobial resistance [55 related records]


Related articles

K Stańska, A Krzeski,
The umami taste: from discovery to clinical use...
In the diversity of the flavor world only five basic tastes have been described. The newest one, umami, has been identified about one hundred years ago by Kikunae Ikeda but widely accepted just in the second half of the twentieth century by internati...
, ,
 The present study was aimed to assess the nutritional status of the patients suffering from Gout in Kashmir. To gather information from 50 samples, Questionnaire was used. The sampling was conducted in OPD of SMHS hospital, Srinagar. The resu...
R Ranjbar, S Babaie,
Evaluation the antibacterial effects of Echinophor...
Salmonellosis, which is caused by nontyphoid salmonella bacteria, is one of the most common foodborne diseases, and it causes gastrointestinal infections worldwide, most of which are limited gastroenteritis that requires antimicrobial treatment. The ...