Serotyping and antimicrobial resistance patterns of Salmonella from pork outlets in Kampala
This study was done as part of the Safe Food, Fair Food project of the International Livestock Research Institute. The study followed two earlier studies; the first one by Kung et al who mapped all pork joints (small to medium size restaurants selling mainly ready to eat pork and raw pork prepared at home) in Kampala district and his study was followed by Martin Heilmann's study which studied food hygiene in pork restaurants in Kampala using Salmonella as an indicator pathogen. This study is a follow up study of the isolated salmonella to determinethe serotypes of salmonella isolates, the antimicrobial susceptibility pattern and presence of shared plasmid. A total 674 samples were collected from 77 pork restaurants mapped by Kungu et al, of these 55 (8%) were confirmed as Salmonella Enterica subspecies Enterica according to ISO 6579 by Martin et al. The 55 isolates were in this study serotyped using biochemical characterization and later using O and H antigen antisera’s. Antimicrobial susceptibility testing was done by disc diffusion method according to Kirby buer utilizing 22 antibiotic antibiotic discs and plasmid profile analysis was done using Incompatibility typing method according to Carrotelli et al. Seven different serovars were identified: S Enterica. Enteritidis S.Enterica Offa. Arechavaleta, S. Gallinarum , S. Zanzibar , S. Kampala, and S. Saintpaul . Multidrug resistance (resistance to more than one antibiotic) was found in 54/55 (98%) in the strains collected. Six incompatibility plasmid profile groups (FIA, W, FIC, FIB, P, and Y) were identified in 54/55 98.2% of the samples. Seven Salmonella serovars (Enteritidis, Gallinarum, Arechavaleta, Zanzibar, Kampala, and Saintpaul) were identified in this study, majority of them were resistant to more than one antibiotics. A total of 6 shared plasmids were identified among the 55 Salmonella Enterica.
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| Formato: | Tese biblioteca |
| Idioma: | English |
| Publicado em: |
Makerere University
2018-04-30
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| Assuntos: | food safety, swine, animal products, health, |
| Acesso em linha: | https://hdl.handle.net/10568/102404 |
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