Spoilage of Chicken Meat With Salmonella spp Distributed in Yazd City, Iran
Spoilage of Chicken Meat With Salmonella spp Distributed in Yazd City, Iran
Mohammad Javad Forouzani-Moghaddam,1,*Ruholla rahimi nasab,2mostafa rahimi nasab,3
1. Msc of Food Microbiology, School of Paramedical, Iran University of Medical Sciences, Tehran, Iran 2. Bachelor of Biotechnology, Yazd University, Yazd, Iran 3. Bachelor of Biotechnology, Yazd University, Yazd, Iran
Introduction: Foodborne diseases are one of the fundamental problems in the world. Salmonella is one of the most important foodborne bacteria, which is responsible for the prevalence of foodborne diseases in humans. The aim of this study was to investigate the presence of Salmonella in distributed chicken meat in Yazd city, Iran.
Methods: In this study, 125 samples of chicken meat were selected from Yazd city and investigated for the presence of Salmonella. Each sample was cultured in selenite cystine medium and incubated at 37°C for 24 hours. Then the obtained colonies were cultured in MacConkey agar and Salmonella-Shigella agar. Finally, biochemical and antibiogram tests were performed on isolated Salmonella samples.
Results: Totally, 9 chicken samples (7%) were found to be contaminated with Salmonella. All of the isolated Salmonella samples were identified as Salmonella enteritidis. All of S. enteritidis isolates (100%) showed the highest resistance to erythromycin and ampicillin antibiotics. All of the tested isolates (100%) showed sensitivity to gentamicin.
Conclusion: Our study showed high prevalence of Salmonella in distributed chicken meat in Yazd city. Therefore, the improvement of health conditions in food preparation centers is highly recommended.