Antibiotic Susceptibility Profile of Salmonella spp and Shigella spp Isolated from Commercial Frozen Chicken Sold in three Markets within Awka Metropolis

Abstract

Background: Contamination of chicken meat by bacteria contributes to the increasing incidence of food –borne infections in humans. This study was aimed at providing data on the antibiotic susceptibility profile of Salmonella and Shigella species from frozen chicken sold within the Awka metropolis. Methodology: A total of 100 frozen chicken samples were obtained from different markets within the Awka metropolis. Smear samples were gotten from each chicken sample using sterile swab stick. Salmonella and Shigella samples were isolated after culturing the samples with Salmonella –Shigella agar and pure isolates identified morphologically, by Gram and biochemical characteristics. Antibiotic susceptibility test was performed using the disc diffusion method as recommended by CSLI. Isolates that showed resistance to any of the third-generation cephalosporin used were further subjected to the Double Disk Synergy Tests (DDST). Results: Of the 100 samples, 25 Shigella spp and 51 isolates of Salmonella were isolated. All Salmonella and Shigella isolates were resistant to the β-latam antibiotics. A 100% of the shigella isolates were resistant to all generation cephalospoin used. The bacterial spps were however, sensitive to nitrofurantoin and ciprofloxacin. Conclusion: This study has shown that frozen chicken serves as sources/ reservoir for bacterial infections. The isolates were resistant to the cephalosporins but sensitive to ciprofloxacin and nitrofurantoin.