Prevalence and Antibiotic Sensitivity Patterns of Salmonella enterica serovar typhimurium Isolated from Local Cheese in Ondo State, Nigeria

Abstract

Aims: To determine the prevalence and current sensitivity status of Salmonella enterica serovar typhimurium. Typhimurium to commercial antibiotics in cheese at the Southern Western part of Nigeria. Study Design: Experimental design. Place and Duration of Study: Cheese samples were bought from nomad cheese vendors across various suburbs in three major districts (Akure, Ikare and Owo) of Ondo state. Methodology: A total of two hundred and sixty (260) cheese samples were vended from various suburbs across the aforementioned senatorial districts of Ondo State. Isolation of Salmonella enterica serovar typhimurium. Typhimurium from cheese samples were carried out on Salmonella-shigella (S.S) and were identified biochemically through standard microbiological techniques. The identified strains were subjected to ten (10) conventional antibiotics for their sensitivity patterns. Results: The distribution patterns of the S. enterica serovar typhimurium. Typhimurium isolated were 9(47.4%), 8(42.10%) and 2(10.5%) in Ikare, Akure, and Owo respectively. The degree of resistance of the Salmonella enterica serovar typhimurium. Typhimurium to the various antibiotics used was 6.3% to Chloramphenicol (30 µg); 6.3% to Ofloxacin (10 µg); 6.3% of Sparfloxacin (10 µg); 12.5% to Streptomycin (30 µg); 18.8% to Sceptrin; 18.8% to Ciprofloxacin (10 µg); 25% to Gentamycin (10 µg); 31.3% to Amoxicillin (30 µg); 37.5% to Pefloxacin (10 µg) and 56.3% to Augmentin (30 µg). Conclusion: Cheese creates a favourable environment for a variety of microorganisms and can be important source of foodborne pathogens.