Investigation of contamination rates of beef and chicken meats and their products with food-Borne Salmonella spp and antibiotic susceptibility of the bacteria at Kerbela Governorate

Sajad Adnan Khudair; Hikmat Al-Nassir; Ali J. Al_Nuaimi; Wifaq Al-Bazi

doi:10.53730/ijhs.v6nS8.12390

Authors

Sajad Adnan Khudair Department of Public Health\ College of Veterinary Medicine \ University of Kerbala
Hikmat Al-Nassir Department of Public Health\ College of Veterinary Medicine \ University of Kerbala
Ali J. Al_Nuaimi Department of Public Health\ College of Veterinary Medicine \ University of Kerbala
Wifaq Al-Bazi Department of Physiology\ College of Veterinary Medicine \ University of Kerbala

Keywords:

Salmonella, contamination rate, beef, chicken meat, antibiotic, Kerbala

Abstract

This study was conducted at kerbala governorate during the period from November 2021 to March 2022. A total of 310 samples were collected from local and imported chicken meat and beef . These samples were gathered from different locations in Kerbala province and cultured on appropriate media for Salmonella spp cultivation and identification . Then it followed by the initial bacterial isolationprocess on the special and distinctive culture media for Salmonella spp. Results showed that rate of contamination in all examined samples was 17.4 % (in Beef and Chicken meat). Concerning local meat, and out of 20 samples of meat,20 samples of minced meat ,20 samples of sausage and 20 samples of burger; Salmonella spp were isolated from 4(20%),9(45%),1(5%) and1(5%) samples respectively. Moreover, the contamination rate of minced meat with Salmonella spp (45%) was significantly high(p<0.05). However in imported beef samples, the contamination rates2(10%) , 6(30%) , 0(0%) and 0(0%)were reported in 20 samples of meat cut, 20 minced ,20 sausage and 20 burger samples. The rate of contamination in minced meat (30%) was also significantly (p<0.05) higher than others.

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