OCCURRENCE OF SALMONELLA SEROVARS IN FOODS OF ANIMAL ORIGIN WITH SPECIAL REFERENCE TO ANTIBIOGRAM AND ENTEROTOXIGENICITY

被引：0
|
作者：
SHARMA, VD
DIXIT, VP
JOSHI, RK
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1995年 / 32卷 / 03期
关键词：
SALMONELLA; ENTEROTOXIN; ANTIBIOGRAM; POULTRY MEAT; MILK PRODUCTS; FROZEN FISH;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A total of 920 samples comprising poultry and poultry products (500), frozen fish (120), and milk as well as milk products (300) were examined for the presence of Salmonella. Highest level of Salmonella contamination of 10.52% was detected in dressed frozen chicken, while Salmonella was not isolated from any of the samples of chicken-sausage, quail meat, raw milk or cheese. Antibiogram of the isolates indicated maximum resistance to triple sulphas (86.66%), followed by sulphonamide compounds (66.66%), trimethoprim (53.33%), ampicillin, streptomycin and nitrofurantoin (33.33% each), tetracycline (22.66%), chloramphenicol, gentamicin and kanamycin (6.6% each). All the isolates were sensitive to neomycin. Among 18 isolates, 11 (61.1%) were enterotoxigenic, as indicated by rabbit-ligated-ileal-loop technique.
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页码：221 / 223
页数：3
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