DETERMINATION OF ANTIBIOTIC RESISTANCE OF SALMONELLA SPP. ISOLATED FROM ICE CREAM

Abstract

The current study sought to determine the extent of antibiotic resistance and prevalence among Salmonella spp. The Salmonella spp. Antibiotic resistance threat and bacteriological safety of food goods like ice cream present therapeutic management problems within the public health system. Salmonella bacteria are Gram-negative, facultative anaerobic, flagellated bacilli containing antigens like V, Hi, and O. Nearly 1800 serovars have been found. Each of them is categorized as a different species under the current classification system. To obtain the concentration of food borne pathogens, Ice cream was gathered from various locations and put on SS and MacConkey agar to test for the presence of Salmonella spp. in ice cream. Azithromycin, gentamycin, cefotaxime, and ciprofloxacin were among the many classes of antibiotics present in the SS agar on which it was also dispersed. To lessen the burden of Salmonella spp. prevalence in milk, the study advises farmers and raw milk vendors to adopt substantial interventions in animal husbandry and milk marketing, respectively. Additionally, the enforcement and animal health divisions’ active involvement in ensuring prudent antibiotic usage at the farm level may aid in limiting Salmonella spp. antimicrobial resistance. Antibiotic resistance might be reduced by concentrating on alternative remedies for treatment of GIT infections including the use of probiotics, organic approaches, and preventing the horizontal gene transfer of resistant genes.