start-ver=1.4
cd-journal=joma
no-vol=143
cd-vols=
no-issue=3
article-no=
start-page=230
end-page=234
dt-received=
dt-revised=
dt-accepted=
dt-pub-year=2010
dt-pub=20101015
dt-online=
en-article=
kn-article=
en-subject=
kn-subject=
en-title=
kn-title=Prevalence and antimicrobial resistance of Salmonella in retail foods in northern China
en-subtitle=
kn-subtitle=
en-abstract=
kn-abstract=A total of 387 retail meat, seafood and milk powder samples were collected from nine cities in northern China in 2005 and screened for the presence of Salmonella. Salmonella strains isolated were subjected to serotyping and antimicrobial susceptibility testing. Salmonella was isolated from 81 (20.9%, 81/387) samples and classified into 23 serotypes. The isolates were frequently resistant to sulfamethoxazole (86.4%), sulfamethoxazole/trimethoprim (48.1%), nalidixic acid (30.9%), tetracycline (19.8%), carboxybenzylpenicillin (17.3%), amoxicillin (17.3%) and ampicillin (16.0%). The multiple resistance (resistance to ≥ 3 antibiotics) was found in 29.6% (n = 24) isolates. Additionally, 4 isolates from chicken displayed the ACSSuTNx profile, resistant to ampicillin, chloramphenicol, streptomycin, sulfonamide, tetracycline and nalidixic acid, in particular, strain HBS084 showing the resistance to as many as 20 antibiotics. Salmonella from chicken showed the higher frequency of antimicrobial resistance. Our findings indicate that in northern China food products of animal origin can be a source of exposure for consumers to multiresistant Salmonella strains
en-copyright=
kn-copyright=

en-aut-name=YanHe
en-aut-sei=Yan
en-aut-mei=He
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=1
ORCID=

en-aut-name=LiLin
en-aut-sei=Li
en-aut-mei=Lin
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=2
ORCID=

en-aut-name=AlamM. Jahangir
en-aut-sei=Alam
en-aut-mei=M. Jahangir
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=3
ORCID=

en-aut-name=ShinodaSumio
en-aut-sei=Shinoda
en-aut-mei=Sumio
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=4
ORCID=

en-aut-name=MiyoshiShin-ichi
en-aut-sei=Miyoshi
en-aut-mei=Shin-ichi
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=5
ORCID=

en-aut-name=ShiLei
en-aut-sei=Shi
en-aut-mei=Lei
kn-aut-name=
kn-aut-sei=
kn-aut-mei=
aut-affil-num=6
ORCID=

affil-num=1
en-affil=
kn-affil=College of Light Industry and Food Sciences, South China University of Technology

affil-num=2
en-affil=
kn-affil=College of Light Industry and Food Sciences, South China University of Technology

affil-num=3
en-affil=
kn-affil=Texas Commission on Environmental Quality

affil-num=4
en-affil=
kn-affil=Faculty of Sciences, Okayama University of Science

affil-num=5
en-affil=
kn-affil=Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University

affil-num=6
en-affil=
kn-affil=College of Light Industry and Food Sciences, South China University of Technology
en-keyword=Salmonella
kn-keyword=Salmonella
en-keyword=Prevalence
kn-keyword=Prevalence
en-keyword=Retail meats
kn-keyword=Retail meats
en-keyword=Antimicrobial resistance
kn-keyword=Antimicrobial resistance
END