Occurrence and antimicrobial resistance of Salmonella spp. isolated from food other than meat in Poland
Journal Title: Annals of Agricultural and Environmental Medicine - Year 2015, Vol 22, Issue 3
Abstract
Introduction and objectives. Antimicrobial resistance of pathogenic bacteria can result in therapy failure, increased hospitalization, and increased risk of death. In Poland, [i]Salmonella[/i] spp. is a major bacterial agent of food poisoning. The majority of studies on antimicrobial resistance in [i]Salmonella[/i] spp. isolates from food have focused on meat products as the source of this pathogen. In comparison, this study examines the antimicrobial susceptibility of [i]Salmonella[/i] spp. isolated from retail food products other than meat in Poland. Materials and Methods. A collection of 122 [i]Salmonella[/i] spp. isolates were isolated in Poland in 2008–2012 from foods other than meat: confectionery products, eggs, fruits, vegetables, spices and others. The resistance of these isolates to 19 antimicrobial agents was tested using the disc diffusion method. Results. [i]Salmonella[/i] Enteritidis was the most frequently identified serotype (84.4% of all tested isolates). In total, 42.6% of the [i]Salmonella[/i] spp. isolates were resistant to antibiotics. The highest frequencies of resistance were observed in isolates from 2009 (60.0%) and 2012 (59.5%). Antibiotic resistance was most prevalent among [i]Salmonella[/i] spp. isolated from egg-containing food samples (68.0%). Resistance to nalidixic acid was most common and was observed in 35.2% of all tested isolates. The isolates were less frequently resistant to sulphonamides (6.6%), ampicillin (4.9%), amoxicillin/clavulanic acid (2.5%) and to streptomycin, cefoxitin, gentamicin and tetracycline (1.6%). Only one isolate showed resistance to chloramphenicol. Four isolates displayed multiresistance. Conclusions. Although, the level of resistance and multiresistance of [i]Salmonella[/i] spp. isolates from non-meat foods was lower than in those from meat products, the presence of these resistant bacteria poses a real threat to the health of consumers.
Authors and Affiliations
Łukasz Mąka, Elżbieta Maćkiw, Halina Ścieżyńska, Magdalena Popowska
Keywords
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