Prevalence of Salmonella enteritidis and S. typhimurium in marketed meat in Shahrekord in 2014

Salmonella, which causes different diseases in human, such as typhoid, paratyphoid, septicemia, and salmonellosis (food poisoning). Food products such as meat and raw milk are the most common sources of human salmonella infection. Therefore, in this research, it was studied the Salmonella typhimurium and Salmonella enteritidis contamination of raw red and white meat in Shahrekord.
This was a cross-sectional study, 360 samples of different types of meat (98 samples of cow, 36 samples of camel, 75 samples of sheep, 62 samples of goat, and 89 samples of chicken) were collected from sale centers in Shahrekrd town, and was tested about contamination by bacterial culture, biochemical, and PCR tests. In the following, S.typhimurium and S.entertidis isolated on the bases of intensity gens invA, rfbj, fliC, fljB, spV, sefA were studied.
In this study, 54 meat samples were contaminated with salmonella. The highest rate of contamination was observed in chicken (31.64%) while the contaminated rate in cow, goat, sheep, and camel was 13.26%, 8.06%, 8%, and 5.5%, respectively. In addition, out of 54 isolated, 24 were contaminated with and 20 with Salmonella entertidis. The rest 10 isolated were contaminated with other serotypes. Prevalence of intensity gens of isolations show that all of them included reviewed gens.
The findings show that the red and white meat is contaminated with salmonella. Therefore it is necessary to reduce this contamination in slaughterhouses with hygienic controls and strict supervision.