Isolation and Determination of Antibiotic Resistance of Salmonella and Staphylococcus Isolated from Dog and Cat Diets
Subject Areas : Other Related SciencesEbrahim Janmohammadi Firooz 1 , Mehdi Sharifi Soltani 2 , Atefeh Bozorgi 3
1 - Graduated Student of Veterinary Medicine, Department of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Babol Branch, Babol, Iran.
2 - Assistant Professor, Department of Veterinary Medicine, Faculty of Agriculture, Islamic Azad University, Chalous Branch, Chalous, Iran.
3 - Assistant Professor, Department of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Babol Branch, Babol, Iran.
Keywords: Antibiotic resistance, Salmonella, Staphylococcus, Dog, Cat.,
Abstract :
Bacterial contamination and widespread use of antibiotics lead to the emergence of antibiotic-resistant bacteria. The aim of this study was to isolate Salmonella and Staphylococcus from diets used for dog and cat and to determine their antibiotic resistance. 50 samples of dog and cat dry diets were collected. For isolation of Salmonella, culture in liquid Selenite-F, Bismuth sulfite, xylose lysine deoxycholate (XLD) and Salmonella Chromogenic agar were used and for the detection of Staphylococcus, Baird-Parker and mannitol-salt agar. Antibiogram testing was performed by disk diffusion method. Data were analyzed using SPSS 16 software, chi-square test and independent t-test (p≤0.05). Salmonella and Staphylococcus infections were 72% and 20% in dog food and 26% and 80% in cat food, respectively. 100% of the dry bulk feed of cats infected with Salmonella and Staphylococcus and 100% of the samples of dry bulk feed of dogs were infected with Salmonella. 100% of Salmonella strains were resistant to all antibiotics. There was a significant relationship between the level of bacterial contamination and the type of diet (p≤0.05). The presence of bacteria along with antibiotic resistance was identified in this study. Hygiene principles and microbial evaluations are necessary to control and prevent food contamination with bacteria.
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