Isolation, Identification and Molecular Characterization of Salmonella Species From different sources

Abstract

A total number of 733 samples were collected fiom different sources (clinical, food, poultry and water), and subjected to bacteriological examination for isolation of Salmonella spp. using enrichment and selective media. The percentages of the detection of the organism from the above sources were 10.5, 2.9,‘ 2.5 and 0.0 respectively. y From the 200 feacal specimens (100 from human and 100 from animals),'the organism was detected in 20% of the human specimens and only as 1% from the animal specimens. Food specimens revealed isolation of Salmonella spp as 10% and 1.85% from meat and milk specimens respectively, while percentages of 5.1 and 1.6 were obtained from chicken and eggs specimens and the raw shaworma revealed negative growth of the Salmonella spp. i Using the API method for confinnation of the isolates gave unacceptable profiles with 66.7%, 44.4% and 66.7% for Salmonella spp isolated from clinical, food and poultry specimens respectively, (in all unacceptable profile organisms the Salmonella spp was the first suggested organism). 41.7% of the total specimens showed confirmation of the presence of the organism with identity of 99.9%. The API also showed that there are strong similarities in biochemical reactions of the Salmonella spp K. pneum. Ozaenae, E. coli 2, E. coli 1 and Hafnia alvei. The serological investigation revealed the identification of Salmonella anatum from both poultry and food specimens, Salmonella allerton from both poulhy and human specimens and Salmonella enteritidis from both food and human specimens. Salmonella Kentucky, Salmonella albertslunal Salmonella abortus bovis, Salmonella tchad, Salmonella II. Other serotypes were detected in human specimens without detection for the common known pathogenic species of Salmonella typhi and Salmonella paratyphi. Food specimens also revealed the presence of Salmonella okerara, Salmonella Harrisonburg and Salmonella maiduguri. _ l All isolates fiom the different sources showed high sensitivity towards Arnykacin, Ciprofloxacine, Cefoperazone and Netilmicin antibiotics.‘ Most of the isolated Salmonella spp showed clear resistance toward Augmentin antibiotic. There were clear variations in the susceptibility of Salmonella spp toward different antibiotics according to their origin of source. The PCR product analysis indicated the presence of the gene associated with virulence in two of the two Salmonella enteritidis serovars with plasmid profiles containing molecular weights of 26, 424 and 51, 418 kb. The Salmonella enteritidis also showed the presence of virulence gene as single amplification product of 460 bp.