Prevalence and sensitivity patterns of Salmonella species isolated from roasted and raw chicken meat from selected roadsides in Uganda

Abstract

Background: The demand for poultry products has increased in the recent past especially as more people realize the nutritional and economic value of chicken and their products. Consequently, many poultry farms and vendors have been engaged in selling roasted chicken a community of travellers. However, high level of contamination has emerged in chicken abattoirs leading to foodborne diseases. Aim: The present study investigated the prevalence and antimicrobial susceptibility patterns of Salmonella isolates from raw and roasted chicken sold in Balikyejjusa, Lukaya and Namawajjolo from November 2020 to Jan 2021. Methods: A total of 152 samples were collected from Balikyejjusa, Lukaya and and Namawojjolo markets where 84 samples were from raw chicken and 68 samples were from roasted chicken from all the markets. Using standard bacteriological techniques and disc diffusion method, prevalence and antimicrobial susceptibility was determined. Results: Salmonella were isolated from 9(5.9%) samples. The sub overall prevalence of Salmonella in Balikyejjusa, Lukaya and Namawojjolo was 12.1%, 4.0% and 0% respectively. Different serotypes of Salmonella were isolated and these include O Poly A-S, O Poly A-I, O:9(D1) and O Group E. The study revealed that Salmonella isolates were more sensitive to gentamicin(100.0%) and ciprofloxacin(100.0%), Ceftriaxone (100.0%) whereas most resistance was to tetracycline(33.3%), ampicillin(33.3%) and amoxicillin/clavulinic acid(33.3%). Conclusion and recommendations: There was moderately high prevalence of Salmonella in raw chicken meat. Chicken meat along Kampala-Luwero-Gulu road was the most contaminated, while chicken meat on the Kampala -Jinja road was not contaminated with Salmonella. Salmonella spp isolated was resistant to Ampicillin, amoxicillin and tetracycline. Chicken meat should be properly prepared and handled before consumption since roasted chicken was free from contamination. Food hygiene and sanitation should be improved and purchase and indiscriminate use of antibiotics should be restricted.