Isolation, Identification and Antimicrobial Resistance Profiles of Salmonella from Dairy Farms in Adama and Modjo Towns, Central Ethiopia

doi:10.34104/ejmhs.02001011

Abstract

A cross-sectional study was carried out from February 2019 to May 2019 in Adama and Modjo aiming at isolating Salmonella from dairy cattle farms and determining the antimicrobial susceptibility testing of the isolates. A total of 117 samples from dairy farms: faces, bulk tank milk, personnel hand swab, and contaminated floor samples were collected and screened for the presence of Salmonella. Ten (8.5%) of the samples tested were found to be positive for Salmonella. Of 89 faces, 10 bulk tank milk, 9 personnel hand swab, and 9 contaminated floor samples, no positive was found in the milker’s hand swab samples from both Adama and Modjo areas and the isolation frequencies of Salmonella were 8.98%, 10%, and 11.1% in faces, bulk tank milk, and floor sample, respectively. The antibiogram testing revealed differential multi-drug resistance among Salmonella isolates in lactating cow and cows environment samples. Most of the isolates were resistant to methicillin, streptomycin, and nalidixic acid whereas sensitivity was recorded for gentamicin. In conclusion, the relatively high resistance among the bacteria present in dairy farms could pose public health and therapeutic problems to consumers as potential vehicles of resistant Salmonella foodborne infections.

Highlights

Food-borne diseases are a public health problem in developed and developing countries
Salmonella species belong to Gram-negative, rod shaped, facultative intracellular bacteria that successfully infects a wide variety of hosts
On triple sugar iron agar Salmonella colonies produced hydrogen sulfide which was indicated by black discoloration, gas production causes bubbles in the agar, and pH change was indicated by production of red color in the slant (Fig 3)

Summary

Introduction

Food-borne diseases are a public health problem in developed and developing countries. More than 250 different food-borne diseases have been described Most of these diseases are infections caused by a variety of bacteria, viruses and parasites. Salmonella has been one of the most commonly reported causes of food-borne pathogens from distant and recent times (Pui et al, 2011; Hoffmann et al, 2012). UniversePG I www.universepg.com illnesses from diarrheal and invasive non-typhoidal Salmonella enterica, resulted in the largest disease burden, highlighting the significant public health importance of Salmonella infections and the urgency for control, in low-and middleincome countries where most burden of diseases and occurrence of mortality cases are reported. Salmonella species belong to Gram-negative, rod shaped, facultative intracellular bacteria that successfully infects a wide variety of hosts. Salmonella is comprised of two species, Salmonella bongori and S. enterica (Guibourdenche et al, 2010)

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