Investigation of the Presence and Antibiotic Resistance of Salmonella Typhimurium and Salmonella Enteritidis in Poultry Meat

Authors : Buket Altın Gaser, Fadime Acar, Sevisu Selçuk, Ergün Ömer Göksoy

Pages : 16-24

Doi:10.53913/aduveterinary.1745469

View : 86 | Download : 184

Publication Date : 2025-12-25

Article Type : Research Paper

Abstract :Poultry meat is an excellent foodstuff for the growth of microorganisms due to its high nutritional content. Even handled under appropriate conditions, both in the farms and processing units, it may be contaminated by some pathogenic bacteria such as Salmonella spp. and create public health risks. Salmonella enteritidis and Salmonella typhimurium are the infective predominant subspecies causing gastroenteritis. A total of 160 packaged or unpackaged raw poultry meat samples (53 wings, 53 skinless breasts and 54 legs) were collected between November and May 2021. The prevalence and antibiotic resistance of Salmonella enteritidis and Salmonella typhimurium isolates isolated were investigated. 43 isolates were identified as Salmonella spp., 23 of which were from wings, 12 were from skinless breasts and 8 were from legs. 26.9% of total samples, 43.4% of wings, 22.6% of skinless breasts and 14.8% of legs were contaminated with Salmonella enteritidis and/or Salmonella typhimurium. High antibiotic resistance patterns observed against to some antibiotics tested were considered as a public health problem. It was concluded that poultry meat was contaminated with Salmonella enteritidis and Salmonella typhimurium and to be able to reduce contamination, it is necessary to take precautions at farm level and apply food quality assurance systems at slaughterhouse.
Keywords : Antibiyotik direnci, kanatlı eti, Salmonella enteritidis, Salmonella typhimurium, toplum sağlığı

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