Review on Isolation and Antimicrobial Susceptibility Pattern of Salmonella Isolated from Slaughtered Bovine


Review on Isolation and Antimicrobial Susceptibility Pattern of Salmonella Isolated from Slaughtered Bovine


Gesessew, K. L.1, Mitiku, W.2

1Department of Food and Nutritional Sciences, Shambu Campus, Wollega University; 2Department of Animal Science, Shambu Campus, Wollega University


Salmonella is one of the major and important foodborne pathogens of humans and animals causing salmonellosis, which have great medical and economical cost. Salmonella is comprised of two species, Salmonella bongori and Salmonella enterica, and more than 2500 recognized serovars. However, most zoonotic salmonellosis cases are caused by relatively few serovars within S. enterica. Animals and foods of animal origin are known to play a major role as a source of a variety of zoonotic Salmonella serotypes. Consumption of raw or under cooked beef and beef products are the main source of zoonotic salmonellosis. Some studies in Ethiopia reports on zoonotic salmonellosis from diarrheal patients commonly from under-five children, animals and foods of animal origin. Even though there are reports of Salmonella isolated from both humans and animals there is little information about the magnitude of the zoonotic Salmonella caused by beef and beef products. An adverse human health consequence due to the occurrence of salmonella is common in the current situation. Therefore, considering the nature of such microorganisms is important while developing treatment, prevention and controlling techniques at the value chain systems.


Keywords: antimicrobial susceptibility, beef, identification, abattoir, Salmonella

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How to cite this article:
Gesessew, K. L., Mitiku, W.. Review on Isolation and Antimicrobial Susceptibility Pattern of Salmonella Isolated from Slaughtered Bovine. American Journal of Scientific Research and Essays, 2021,6:5.


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