Antibiotic sensitivity profile of salmonella spp. isolates in carcasses of chickens (Gallus gallus domesticus. Linn) from selected west markets in Cavite by Michelle T. Dano

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: xiv, 85 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 636.513  D23 2009
Online resources: Production credits:
  • College of Veterinary Medicine and Biomedical Sciences (VETMET)
Abstract: DANO, MICHELLE T. April 2009. Antibiotic Sensitivity Profile of Salmonella spp. Isolates in Carcasses of Chickens (Gallus gallus domesticus, Linn.) from Selected Wet Markets in Cavite. Doctor of Veterinary Medicine, Cavite State University, Indang, Cavite. Adviser: Ma. Cynthia N. Rundina- dela Cruz, DVM, MS. The study was performed to determine the antibiotic sensitivity profile of Salmonella spp. isolates from carcasses of 100 dressed chickens from selected wet markets in Cavite and to determine the isolation rate of Salmonella spp among the dressed chicken examined. Among 100 chicken carcasses, one hundred and sixty colonies were isolated from Xylose Lysine Desoxycholate (Difco®) Agar. Morphological characterization revealed that 133 of the 160 isolates were gram negative, and rod-shaped organisms. Further characterization using biochemical test were performed on the isolates and were found to obtain the following Salmonella spp. reactions: Oxidase negative, Alkaline slant/ Acid butt with gas and hydrogen sulfide production on Triple Sugar Iron or TSI, indole negative with hydrogen sulfide production and motile on Sulfide Indole Motility Medium, Methyl Red test positive and Voges-Proskauer test negative, positive in Citrate and Nitrate utilization, and negative result on Urease and Gelatinase test. The isolates also fermented glucose, and lactose but did not ferment or oxidize maltose. Serological characterization was performed on the isolates using Polyvalent 0 (A-I) and Vi antiserum and result showed that 4 isolates agglutinated the antiserum. On the other hand, these 4 isolates did not agglutinate the Vi antiserum, verifying that the 4 isolates as Salmonella spp. All four isolates were found to be susceptible to amikacin, amoxicillin, amoxicillin plus clavulanic acid, azithromycin, chloramphenicol, ciprofloxacin, fosfomycin, fosfomycin plus T, gentamicin, kanamycin, nalidixic acid, nitrofurantoin, and trimethoprim-sulfamethoxazole; but were resistant to ampicillin, erythromycin, lincomycin, and tetracycycline. Intermediate results were obtained for norfloxacin and cephalotin. The isolation rate of Salmonella spp. in the carcasses of chicken from selected wet markets in Cavite was found to be 2.5%. It is therefore suggested that proper handling, processing and storage of chicken carcasses be compulsory practiced to guarantee the safety of carcasses as well as the general consumer by applying the Hazard Analysis Critical Control Point (HACCP) from farm to fork operation. In addition, proper monitoring of indiscriminate use of antimicrobials in food producing animals must be implemented to evade the alarming increase in the appearance of antibiotic-resistant bacteria.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Materials specified URL Status Notes Date due Barcode
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 636.513 D23 2009 (Browse shelf(Opens below)) Link to resource Room use only T-3947 00007822

Thesis (Doctor of Veterinary Medicine) Cavite State University

Includes bibliographical references.

College of Veterinary Medicine and Biomedical Sciences (VETMET)

DANO, MICHELLE T. April 2009. Antibiotic Sensitivity Profile of Salmonella spp. Isolates in Carcasses of Chickens (Gallus gallus domesticus, Linn.) from Selected Wet Markets in Cavite. Doctor of Veterinary Medicine, Cavite State University, Indang, Cavite. Adviser: Ma. Cynthia N. Rundina- dela Cruz, DVM, MS.

The study was performed to determine the antibiotic sensitivity profile of Salmonella spp. isolates from carcasses of 100 dressed chickens from selected wet markets in Cavite and to determine the isolation rate of Salmonella spp among the dressed chicken examined. Among 100 chicken carcasses, one hundred and sixty colonies were isolated from Xylose Lysine Desoxycholate (Difco®) Agar. Morphological characterization revealed that 133 of the 160 isolates were gram negative, and rod-shaped organisms.

Further characterization using biochemical test were performed on the isolates and were found to obtain the following Salmonella spp. reactions: Oxidase negative, Alkaline slant/ Acid butt with gas and hydrogen sulfide production on Triple Sugar Iron or TSI, indole negative with hydrogen sulfide production and motile on Sulfide Indole Motility Medium, Methyl Red test positive and Voges-Proskauer test negative, positive in Citrate and Nitrate utilization, and negative result on Urease and Gelatinase test.

The isolates also fermented glucose, and lactose but did not ferment or oxidize maltose. Serological characterization was performed on the isolates using Polyvalent 0 (A-I) and Vi antiserum and result showed that 4 isolates agglutinated the antiserum. On the other hand, these 4 isolates did not
agglutinate the Vi antiserum, verifying that the 4 isolates as Salmonella spp.
All four isolates were found to be susceptible to amikacin, amoxicillin,
amoxicillin plus clavulanic acid, azithromycin, chloramphenicol, ciprofloxacin, fosfomycin, fosfomycin plus T, gentamicin, kanamycin, nalidixic acid, nitrofurantoin, and trimethoprim-sulfamethoxazole; but were resistant to ampicillin, erythromycin, lincomycin, and tetracycycline. Intermediate results were obtained for norfloxacin and cephalotin.

The isolation rate of Salmonella spp. in the carcasses of chicken from selected wet markets in Cavite was found to be 2.5%. It is therefore suggested that proper handling, processing and storage of chicken carcasses be compulsory practiced to guarantee the safety of carcasses as well as the general consumer by applying the Hazard Analysis Critical Control Point (HACCP) from farm to fork operation. In addition, proper monitoring of indiscriminate use of antimicrobials in food producing animals must be implemented to evade the alarming increase in the appearance of antibiotic-resistant bacteria.

Submitted to the University Library 06/15/2009 T-3947

Copyright © 2023. Cavite State University | Koha 23.05