A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings, chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky, S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and Norfloxacin.
Saad, S., Edris, A. B., Hassan, M., & Edris, S. (2015). Antibiotic sensitivity of Salmonella species isolated from chicken meat products. Benha Veterinary Medical Journal, 28(2), 141-146. doi: 10.21608/bvmj.2015.32491
MLA
Saad M. Saad; Abo Bakr M. Edris; Mohammed A. Hassan; Shimaa N. M. Edris. "Antibiotic sensitivity of Salmonella species isolated from chicken meat products". Benha Veterinary Medical Journal, 28, 2, 2015, 141-146. doi: 10.21608/bvmj.2015.32491
HARVARD
Saad, S., Edris, A. B., Hassan, M., Edris, S. (2015). 'Antibiotic sensitivity of Salmonella species isolated from chicken meat products', Benha Veterinary Medical Journal, 28(2), pp. 141-146. doi: 10.21608/bvmj.2015.32491
VANCOUVER
Saad, S., Edris, A. B., Hassan, M., Edris, S. Antibiotic sensitivity of Salmonella species isolated from chicken meat products. Benha Veterinary Medical Journal, 2015; 28(2): 141-146. doi: 10.21608/bvmj.2015.32491