ArticleJundishapur journal of microbiology2014
Prevalence of Salmonella spp. in Packed and Unpacked Red Meat and Chicken in South of Tehran.
Article in Jundishapur journal of microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 33 citations in OpenAlex.
- Isolation and antimicrobial susceptibility profile of Salmonella species from slaughtered cattle carcasses and abattoir personnel at Dessie, municipality Abattoir, Northeast Ethiopia.BMC microbiology · 2024Article
- Determination of frequency, multiple antibiotic resistance index and resistotype of Salmonella spp. in chicken meat collected from southeast of Iran.Veterinary medicine and science · 2022Article
- Microbial Safety of Beef Along Beef Value Chains in the Ashaiman Municipality of Ghana.Frontiers in veterinary science · 2022Article
- Antimicrobial resistance patterns, virulence gene profiles, and genetic diversity ofIranian journal of basic medical sciences · 2021Article
- Molecular Characterization Of PathogenicAntibiotics (Basel, Switzerland) · 2020Article
- Childhood Diarrhoea in the Eastern Mediterranean Region with Special Emphasis on Non-Typhoidal Salmonella at the Human⁻Food Interface.Pathogens (Basel, Switzerland) · 2019Review
- Production of recombinant flagellin to develop ELISA-based detection of Salmonella Enteritidis.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundDespite of the advances in infectious diseases prevention and food technology, food-borne diseases are considered major problems in developed and developing countries. Meat plays a key role in transferring zoonotic diseases to human.
objectivesThis study was conducted in south of Tehran, Iran, to investigate the prevalence rate of Salmonella spp. in packed and unpacked red meat and chicken. MATERIALS AND
methodsA total of 379 packed and unpacked samples including 189 red meat and 190 chicken samples were collected randomly. From each sample, 25 g was separated and treated with 225 mL of buffered peptone water, homogenized and incubated at 37°C for 24 hours. Samples were enriched using Rappaport-Vassiliadis broth and then streaked onto Hektoen enteric agar.
resultsTotally, 86 out of 190 chicken and 38 out of 189 red meat samples were contaminated with Salmonella spp. The most isolated serotypes were Salmonella thompson (67.7%), S. heaardt (6.5%), S. enteritidis (4.8%), and S. veyle (4%), respectively. In general, the rate of chicken contamination was higher than meat, as 43.3% of packed and 46% of unpacked chicken samples were contaminated.
conclusionsThese results confirmed the pervious findings, stating that proper packaging of meat products can effectively decreases the rate of microbial contaminations.
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