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Prevalence and antibiotic resistance pattern of Salmonella serovars in integrated crop‐livestock farms and their products sold in local markets
Author(s) -
Peng Mengfei,
Salaheen Serajus,
Almario Jose Alejandro,
Tesfaye Bezait,
Buchanan Robert,
Biswas Debabrata
Publication year - 2016
Publication title -
environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.954
H-Index - 188
eISSN - 1462-2920
pISSN - 1462-2912
DOI - 10.1111/1462-2920.13265
Subject(s) - salmonella , livestock , serotype , biology , veterinary medicine , crop , antibiotic resistance , contamination , antibiotics , microbiology and biotechnology , bacteria , agronomy , medicine , genetics , ecology
Summary Major concern in the Mixed Crop‐Livestock (MCL) farms, in which livestock and vegetables grown closely in the same facility, is cross‐contamination of zoonotic bacterial pathogens especially Salmonella . To investigate the distribution of Salmonella serovars in MCL and their products, a total of 1287 pre‐harvest samples from various farms and 1377 post‐harvest samples from retail supermarkets in Maryland and Washington D.C. areas were collected and analysed. A total of 315 Salmonella isolates were recovered, with 17.44% and 5.88%, from MCL and conventional farms samples ( P < 0.001). At post‐harvest level, the prevalence of Salmonella was 30.95%, 19.83%, and 8.38% in chicken meat ( P < 0.001) from farmers, organic, and conventional retail markets respectively, and 16.81% and 6.06% in produce products ( P < 0.001) from farmers and organic retail markets, but none from conventional retail markets. From the isolated Salmonella , 34.50% was confirmed S . Typhimurium, followed by S . Heidelberg (10.86%) and S . Enteritidis (9.90%). The overall multi‐antibiotic resistance in recovered Salmonella was 23.81% versus 4.55% in conventional and MCL farms ( P = 0.004) and 66.67% versus 7.76% in conventional and farmers markets ( P < 0.001). Overall the data reveals higher Salmonella risks in MCL farms' environment and their products sold in farmers markets and warrants taking necessary measures to limit Salmonella transmission.