Affiliation:
1. Biotechnology and Environmental Biology, School of Applied Sciences, RMIT University, Bundoora West Campus, Bundoora, Melbourne, Victoria 3083, Australia
2. Faculty of Biology, University of Natural Sciences, VNU-HCMC, Ho Chi Minh City, Vietnam
Abstract
ABSTRACT
A study was conducted to examine the levels of
Salmonella
spp. contamination in raw food samples, including chicken, beef, pork, and shellfish, from Vietnam and to determine their antibiotic resistance characteristics. A total of 180 samples were collected and examined for the presence of
Salmonella
spp., yielding 91
Salmonella
isolates. Sixty-one percent of meat and 18% of shellfish samples were contaminated with
Salmonella
spp. Susceptibility of all isolates to a variety of antimicrobial agents was tested, and resistance to tetracycline, ampicillin/amoxicillin, nalidixic acid, sulfafurazole, and streptomycin was found in 40.7%, 22.0%, 18.7%, 16.5%, and 14.3% of the isolates, respectively. Resistance to enrofloxacin, trimethoprim, chloramphenicol, kanamycin, and gentamicin was also detected (8.8 to 2.2%). About half (50.5%) of the isolates were resistant to at least one antibiotic, and multiresistant
Salmonella
isolates, resistant to at least three different classes of antibiotics, were isolated from all food types. One isolate from chicken (serovar Albany) contained a variant of the
Salmonella
genomic island 1 antibiotic resistance gene cluster. The results show that antibiotic resistance in
Salmonella
spp. in raw food samples from Vietnam is significant.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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