Antimicrobial resistance of Salmonella spp. isolated from ground beef in Tirana market
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Keywords:
Salmonella Spp., Minced Meat, Antimicrobial Resistance, MarketAbstract
Salmonella is a pathogen bacterium that can cause foodborne disease in humans. One of the
common sources of Salmonella is contaminated meat, including ground beef. Raw or undercooked meat,
infected with multidrug-resistant Salmonella remains a pertinent public health risk The bacteria can be
spread by food handlers who do not maintain proper hygiene when manipulating with their hands and/or
do not clean the surfaces and tools they use between food preparation steps. This study was conducted to
investigate the resistant strains of Salmonella spp. in ground beef of Tirana market. A total of 30 samples
were evaluated; 7 samples resulted Salmonella spp. positive (23,3%) and moreover these strains were
resistant to two or more antibiotics. The resistance levels of the isolates, against 8 different antimicrobial
agents were tested and showed a high resistance rate. The results showed the possible significance of ground
beef as a source of multiple antimicrobial-resistant Salmonella for human infections and suggest the need
for detailed epidemiological study.
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