The Experts below are selected from a list of 297 Experts worldwide ranked by ideXlab platform
Kriengsag Saitanu - One of the best experts on this subject based on the ideXlab platform.
-
Occurrence of Salmonellae in Raw Broilers and Their Products in Thailand
Journal of Food Protection, 1994Co-Authors: Jerngklinchan J, Chailai Koowatananukul, Kriengsag Daengprom, Kriengsag SaitanuAbstract:: A study was conducted to determine the presence of salmonellae in raw chicken meat, Giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined. Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of Giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley , Salmonella virchow , Salmonella enteritidis , Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from Giblets were S. virchow , Salmonella Kentucky , S. enteritidis , Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.
Jerngklinchan J - One of the best experts on this subject based on the ideXlab platform.
-
Occurrence of Salmonellae in Raw Broilers and Their Products in Thailand
Journal of Food Protection, 1994Co-Authors: Jerngklinchan J, Chailai Koowatananukul, Kriengsag Daengprom, Kriengsag SaitanuAbstract:: A study was conducted to determine the presence of salmonellae in raw chicken meat, Giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined. Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of Giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley , Salmonella virchow , Salmonella enteritidis , Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from Giblets were S. virchow , Salmonella Kentucky , S. enteritidis , Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.
Daniel Alemayehu - One of the best experts on this subject based on the ideXlab platform.
-
Original article Multiple antimicrobial-resistant Salmonella serotypes isolated from chicken carcass and Giblets
2015Co-Authors: Bayleyegn Molla, Arthuro Mesfin, Daniel AlemayehuAbstract:Background: Antimicrobial-resistant Salmonella and other zoonotic bacterial pathogens can be transferred from animals to humans through consumption of contaminated food and food products and thus present a public health risk. The increase in Salmonella resistance to the commonly used antimicrobials both in the public health and veterinary sectors is one of the major threats of health care worldwide. Objectives: The present study was undertaken to determine the antimicrobial resistance pattern of eighty Salmonella strains isolated from chicken carcass and Giblets (liver, gizzard and heart) obtained from processing plants at Debre Zeit and supermarkets in Addis Ababa, Ethiopia. Methods: Eighty Salmonella strains were isolated from a total of 378 chicken carcass and giblet samples. Isolated Salmonella strains were serotyped and tested for resistance to 23 different antimicrobial agents with the agar dilution method at the Health Canada, Office International de
-
Multiple antimicrobial-resistant Salmonella serotypes isolated from chicken carcass and Giblets in Debre Zeit and Addis Ababa, Ethiopia
Ethiopian Journal of Health Development, 2004Co-Authors: B. Molla, Arthuro Mesfin, Daniel AlemayehuAbstract:Background: Antimicrobial-resistant Salmonella and other zoonotic bacterial pathogens can be transferred from animals to humans through consumption of contaminated food and food products and thus present a public health risk. The increase in Salmonella resistance to the commonly used antimicrobials both in the public health and veterinary sectors is one of the major threats of health care worldwide. Objectives: The present study was undertaken to determine the antimicrobial resistance pattern of eighty Salmonella strains isolated from chicken carcass and Giblets (liver, gizzard and heart) obtained from processing plants at Debre Zeit and supermarkets in Addis Ababa, Ethiopia. Methods: Eighty Salmonella strains were isolated from a total of 378 chicken carcass and giblet samples. Isolated Salmonella strains were serotyped and tested for resistance to 23 different antimicrobial agents with the agar dilution method at the Health Canada, Office International des Epizooties (OIE) Reference Laboratory for Salmonellosis in Guelph, Ontario, Canada. Results: Fifty-one (63.7%) of the 80 Salmonella strains were resistant to one or more antimicrobials of which 42 (52.5%) displayed multiple-drug resistance. Among the strains, 51.2% were resistant to sulfisoxazole, 46.2% to spectinomycin, 45% to amoxicillin-clavulanic acid and ampicillin, 41.2% to tetracycline and 30% to chloramphenicol. Less than 27.5% of the strains showed resistance to florfenicol, streptomycin, cotrimoxazole and to trimethoprim. S. typhimurium var. Copenhagen (100%), S. anatum (62.5%), S. typhimurium (33.3%) and S. braenderup (34.3%) showed multiple antimicrobial resistance to up to eight antimicrobials. None of the strains were resistant to amikacin, apramycin, gentamicin, kanamycin, neomycin, tobramycin, quinolones, cephalosporins and nitrofurantoin. Conclusion: Results of the present study indicated the potential importance of chickens as source of multiple antimicrobial-resistant Salmonella for human infections and suggest the need for detailed epidemiological and molecular studies in food animals, food products and humans in Ethiopia. [Ethiop.J.Health Dev. 2003;17(2):131-149]
Carmen Martínez-graciá - One of the best experts on this subject based on the ideXlab platform.
-
Occurrence of Clostridioides (Clostridium) difficile in Poultry Giblets at Slaughter and in Retail Pork and Poultry Meat in Southeastern Spain.
Journal of food protection, 2020Co-Authors: Carmen Candel-pérez, Javier Santaella-pascual, Gaspar Ros-berruezo, Carmen Martínez-graciáAbstract:Contaminated raw meat and meat products with Clostridioides difficile could be a vehicle to spread community-associated C. difficile infection. This study was conducted to determine the occurrence of C. difficile in pork and poultry meat samples (n=325) from retail establishments, and in edible giblet samples (n=36) from a poultry processing plant in Murcia (southeastern Spain). Clostridioides difficile, isolated from samples using selective enrichment prior to isolation on a culture medium, was recovered from 2% (6/361) of the samples overall, all of these being from the poultry processing plant. These isolates were recovered from 17% (6/36) of the edible chicken Giblets, which includes 28% (5/18) of the gizzard samples and 6% (1/18) of the liver samples tested. PCR testing of the six C. difficile isolates were toxin A and B negative. These findings demonstrate the survival of C. difficile in gastric acids of gizzards and its possible transmission to other meat products. However, the very low prevalence of C. difficile in the tested samples indicates that retail meat may not be an important source of C. difficile transmission to humans.
Kriengsag Daengprom - One of the best experts on this subject based on the ideXlab platform.
-
Occurrence of Salmonellae in Raw Broilers and Their Products in Thailand
Journal of Food Protection, 1994Co-Authors: Jerngklinchan J, Chailai Koowatananukul, Kriengsag Daengprom, Kriengsag SaitanuAbstract:: A study was conducted to determine the presence of salmonellae in raw chicken meat, Giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined. Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of Giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley , Salmonella virchow , Salmonella enteritidis , Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from Giblets were S. virchow , Salmonella Kentucky , S. enteritidis , Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.