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ARS Home » Plains Area » College Station, Texas » Southern Plains Agricultural Research Center » Food and Feed Safety Research » Research » Publications at this Location » Publication #132295
Title: SPECIFICITY AND DEGREE OF ANTIMICROBIAL RESISTANCE IDENTIFIED IN SALMONELLAE ISOLATED DURING TURKEY PROCESSING

Author
item KNAPE, KOYLE - TX A&M UNIVERSITY
item Bischoff, Kenneth
item Byrd Ii, James - Allen
item CALDWELL, DAVID - TX A&M UNIVERSITY

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 8/11/2002
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The present investigation was initiated to determine the specificity and degree of antibiotic resistance that exists in isolates of Salmonella that were recovered from four commercial turkey processing facilities. Isolates were recovered by performing whole carcass rinses of processed turkey carcasses at pre-immersion and post-immersion chill sampling sites within each processing facility. Salmonella isolates (422) were screened for susceptibility to 13 antimicrobials and the rates of resistance (% resistant of total isolates tested) were as follows: ceftiofur (4.3%), tetracycline (68.7%), ampicillin (15.3%), enrofloxacin (0%), sarafloxacin (0%), kanamycin (5.2%), streptomycin (56.2%), gentamicin (25.8%), apramycin (0%), trimethoprim/suflamethoxazole (0%), sulfadimethoxine (60.2%), sulfadimethoxine+ormetoprim, and sulfaquinoxaline (92.6%). Noted resistance was observed in Salmonella isolates from individual plants to tetracycline, streptomycin, gentamicin, ampicillin, and the sulfa-based antibiotics. Importantly, resistance to the two fluoroquinolones that were approved for use in the poultry industry (enrofloxacin or sarafloxacin) was not observed. Further investigations will continue to look at turkey processing facilities to identify antimicrobial susceptibility. The data from the present study will help poultry veterinarians monitor antimicrobials for therapeutic treatment of bacterial diseases and associated potential resistance to bacterial food-borne pathogens.