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Currently, Salmonellosis is widely spread in many coun­ tries around the world. It is one of the major infectious diseases and is of a great veterinary and medical concern due to the risk of infection transmission to humans from sick animals and through food. Salmonellosis is an infec­ tious disease caused by numerous serotypes of bacteria of the genus Salmonella, characterized by a variety of clini­ cal manifestations from asymptomatic carrier and mild forms of gastroenteritis to severe generalized forms of the disease, occurring with pronounced intoxication and prolonged fever [1, 2]. Phylogenetic analysis shows that Salmonella belongs to the family of enterobacteria (Enterobacteriacea), the γ class of Proteobacteria, the genus Salmonella, which consists of phenotypically and genotypically related micro organisms. Based on the genomic analysis, two spe­ cies are distinguished in modern classification – S. bongori and S. enterica. S. bongori is small and is composed of only 10 rarely encountered serovars (serotypes); S. enterica in­ cludes about 2,500 serovars. Each Salmonella serovar is further classified into biovars and phage types. Herewith, new Salmonella serotypes are isolated annually in national reference centers (40–60 per year) and their epidemiology is studied [4, 18]. Divergence in the nucleotide sequence of ortho­ logous genes ranges between 3.8 and 4.6% and diffe­ rences in their deduced amino acid sequences range be­ tween 0.7 and 1.3%. This close DNA relatedness among Salmonella serotypes is evidence for their clonal origin, and based on the degree of sequence divergence, it can SUMMARY Salmonella continues to be the primary cause of foodborne intestinal infections in many countries around the world. According to the official data, 47% of the infection outbreaks in the world are associated with salmonellosis, while chicken meat (34%) plays a significant role in the infection transmission to humans through food. Since the early 90’s of the last century, with the massive use of antibiotics, Salmonella strains resistant to a number of antimicrobials began to appear and currently pose a serious public health problem. Resistant strains persistent in animals can be transmitted to humans through the food chain. The paper presents results of studies of morphological, biochemical, serological properties of Salmonella bacteria recovered from animal raw material: beef, pork, poultry meat, tallow, offal derived from broiler chickens and pig slaughter products. In 2018 the FGBI “ARRIAH” Microbiological Laboratory performed 1,204 tests of animal raw material for Salmonella bacteria and recovered 45 Salmonella isolates. Salmonella bacteria were isolated in accordance with GOST 31659-2012 (ISO 6579:2002). Most Salmonella isolates (56%) were recovered from poultry meat. Biological properties of all the studied isolates were quite typical: they formed hydrogen sulfide, fermented glucose and mannitol with the formation of gas and acid, did not utilize sucrose, lactose and urea; reaction to indole was negative. It was established that the recovered Salmonella isolates belong to serogroups O7, O9, O5, O4. The frequency of recovering Salmonella group B was 8.9%, group C – 51.1%, group D – 40.0%. Among Salmonella group B, S. derby (4.4%) and S. typhimurium (2.2%) were more common; group C – S. infantis (29.0%), S. virchow (17.8%); group D – S. enteritidis (40.0%). Isolated cases of S. reading (2.2%) and S. oranienburg (4.4%) were observed. All Salmonella isolates recovered from raw material of animal origin demonstrated sensitivity to ciprofloxacin, chloramphenicol, amoxicillin, amikacin, azithromycin, meropenem, gentamicin, ceftriaxone, kanamycin; were less sensitive to cefotaxime, ampicillin, levofloxacin and had low sensitivity to nalidixic acid, doxycycline, streptomycin, tetracycline. The phenomenon of multiresistance is characteristic of 44.4% of the isolated Salmonella isolates.

SEROLOGICAL CHARACTERISTICS AND ANTIMOCROBIAL RESISTANCE OF SALMONELLA ISOLATES, RECOVERED FROM ANIMAL RAW MATERIAL