<abstract xmlns="http://www.w3.org/1999/xhtml"><p> This study was carried out to determine Salmonella contamination of food contact surfaces and processing water in meat, fish and poultry processing units in Sokoto State, Nigeria. A total of 200 swab (100 from abattoir and 100 from poultry and fish markets) and 60 processing water samples (30 from abattoir and 30 from poultry and fish markets) were collected between May to August 2015. Cultural isolation, bio-typing and sero-grouping using Salmonella Sero-Quick Group Kit was conducted to analyse the samples. Seventy-five (75/260, 28.8 %) of the total samples were positive to Salmonella by cultural isolation and bio-typing. Thirty (30/130; 23.1 %) of samples collected in abattoir and 45 (45/130; 34.6 %) of those collected from poultry and fish markets were positive for Salmonella respectively. Sero-groups D+Vi (Salmonella Typhi), B (Salmonella Paratyphi B, Salmonella Typhimurium) and C (Salmonella Paratyphi C, Salmonella Cholerae suis) were identified as the prevailing sero-groups in this study. Sero-group D+Vi has the highest prevalence (73.3 %; 55/75) from the positive bio-typing isolates. This study revealed the presence of contaminating and pathogenic Salmonella on food contact surfaces and processing water in the meat retail markets, indicating there is an urgent need to improve on the hygienic status of retail meat, poultry and fish markets.</p></abstract>

This study was carried out to determine Salmonella contamination of food contact surfaces and processing water in meat, fish and poultry processing units in Sokoto State, Nigeria. A total of 200 swab (100 from abattoir and 100 from poultry and fish markets) and 60 processing water samples (30 from abattoir and 30 from poultry and fish markets) were collected between May to August 2015. Cultural isolation, bio-typing and sero-grouping using Salmonella Sero-Quick Group Kit was conducted to analyse the samples. Seventy-five (75/260, 28.8 %) of the total samples were positive to Salmonella by cultural isolation and bio-typing. Thirty (30/130; 23.1 %) of samples collected in abattoir and 45 (45/130; 34.6 %) of those collected from poultry and fish markets were positive for Salmonella respectively. Sero-groups D+Vi (Salmonella Typhi), B (Salmonella Paratyphi B, Salmonella Typhimurium) and C (Salmonella Paratyphi C, Salmonella Cholerae suis) were identified as the prevailing sero-groups in this study. Sero-group D+Vi has the highest prevalence (73.3 %; 55/75) from the positive bio-typing isolates. This study revealed the presence of contaminating and pathogenic Salmonella on food contact surfaces and processing water in the meat retail markets, indicating there is an urgent need to improve on the hygienic status of retail meat, poultry and fish markets.

Salmonella Species On Meat Contact Surfaces and Processing Water in Sokoto Main Market and Abattoir, Nigeria

Department of Veterinary Public Health and Preventive Medicine

Faculty of Veterinary Medicine Usmanu Danfodiyo University

Faculty of Veterinary Medicine University of Ilorin

Macedonian Veterinary Review

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

This study was carried out to determine Salmonella contamination of food contact surfaces and processing water in meat, fish and poultry processing units in...

Salmonella Species On Meat Contact Surfaces and Processing Water in Sokoto Main Market and Abattoir, Nigeria

Article Category: Original Scientific Article

Online veröffentlicht: 15. März 2017

Seitenbereich: 59 - 65

Eingereicht: 14. Okt. 2016

Akzeptiert: 22. Dez. 2016

DOI: https://doi.org/10.1515/macvetrev-2017-0011

Schlüsselwörter
Salmonella, meat contact surface, sero group, abattoir, Nigeria

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Salmonella Species On Meat Contact Surfaces and Processing Water in Sokoto Main Market and Abattoir, Nigeria

Article Category: Original Scientific Article

Online veröffentlicht: 15. März 2017

Seitenbereich: 59 - 65

Eingereicht: 14. Okt. 2016

Akzeptiert: 22. Dez. 2016

DOI: https://doi.org/10.1515/macvetrev-2017-0011

SchlüsselwörterSalmonella, meat contact surface, sero group, abattoir, Nigeria

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Salmonella, meat contact surface, sero group, abattoir, Nigeria