Prevalence of Multidrug Resistant Salmonella Among Fresh and Heat-treated Meat Products

The emergence of multidrug-resistant (MDR) Salmonella enterica along the food chain has posed a public health concern worldwide. In the current study 180 samples of sausage, beef burger, cattle minced meat, buffalo minced meat, luncheon, and hot dog 30 of each type were chosen at random from supermarkets and butcher shops in Egypt's EL-Sharkia Governorate. The aerobic plate count (APC) mean values were 5.58± 0.26, 6.28 ± 0.35, 6.36 ± 0.45, 6.23 ± 0.41, 3.22± 0.28 and 3.08 ± 0.22 log10 CFU/g in examined sausage, beef burger, cattle minced meat, buffalo minced meat, luncheon and hot dog, respectively. The Salmonella detected in was 3/30 (10%), 5/30(16.66%), 6/30(20%), 5/30(16.66%) and 1/30(3.33%) in examined sausage, beef burger, cattle minced meat, buffalo minced meat, and luncheon respectively. The S. Typhi was the predominant among isolates (30%) followed by S. Kentucky (20%) then S. Typhimurium (15%) and finally S. Anatum (10%). The resistance was 100% for ampicillin, 80% for Kanamycin, 65% for erythromycin, 60% for amoxicillin and penicillin, and 55% for sulfamethoxazole. On the other hand, the sensitivity was 90% for gentamycin, 85% for norfloxacin, 75% for ciprofloxacin and chloramphenicol. To reduce the risk of Salmonella infection in the consumer population, a food safety program should be implemented during the processing of meat products.