Isolation, Identification, and Antibiotic Susceptibility Profiling of Salmonella spp. Isolated from Meat and Milk Source, Nineveh, Iraq

Abstract

Salmonella has a significant impact on global health. It is one of the most widespread diseases in
the world, causing serious intestinal and serological illnesses, depending on its species. This study
aimed to isolate and identify Salmonella from different food sources, namely red meat, chicken
products, and milk leaches, and to study its susceptibility to antibiotics. Samples were collected
from different areas and markets in Nineveh Governorate. Salmonella spp. were isolated using
selective xylose lysine XLD and SS agars. Out of 180 samples, 66 were positive divided into three
food groups, were identified as local food sources in red meat give-up (90%), (70%) and (80%)
for minced Meat, cuts and sausage respectively, while chicken products reported (40%), (30%)
and (40%), From its sections chicken meat, chicken eggs and chicken liver, respectively, and milk
products which its percentages are (30%), (30%) and (40%) And belonging to Yogurt, Cheese and
Cream respectively, in imported sample collected of this present study red meat give (40%), (20%)
and (30%) for every section of Minced, Meat cut and sausage respectively, although chicken
products scored (40%), (20%) and (20%) positive samples affiliated with chicken meat, chicken
eggs and chicken liver respectively, and dairy was (10%) ,(20%) and (10%) results for Yogurt,
Cheese and Cream respectively, Antibiotic susceptibility testing was also performed to determine
the degree of its antibiotic resistance of the 66 positive samples which had identified from this
food groups were amoxicillin (36.8%), (64.3%) and (42.4%), amoxicillin-clavulanate (52.6%),
(64.3%) and (42.4%), cefotaxime (15.8%), (50%) and (45.5%), ceftazidime (89.5%), (85.7%)
and (63.6%), cephalexin (42.1%), (57.1%) and (51.5%), meropenem (10.5%), (14.3%) and
(24.2%), doxycycline (78.9%), (64.3%) and (51.5%), ciprofloxacin (5.3%), (14.3%) and(24.2%),
norfloxacin (26.3%), (35.7%) and (24.2%), levofloxacin (5.3%), (14.3%) and (24.2%),
Gentamicin (42.1%), (50%) and (45.5%),