Prevalence and characterization of salmonella isolated from beef in Namibia
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Date
2015-06-29Author
Shilangale, Renatus P
Kaaya, Godwin P.
Chimwamurombe, Percy M
Language
enMetadata
Show full item recordAbstract
Aim: The purpose of this research was to determine the prevalence of Salmonella in raw beef
produced from selected commercial abbatoirs in Namibia.
Methodology: A total of 9508 of beef samples from three different types of samples; meat cuts,
carcass swabs and meat fluid were collected from the three local abattoirs over a period of two
years starting from January 2008 to December 2009. Pre-enrichment for isolation of Salmonella
was done in Buffered peptone water followed by enrichment in the Rappaport-Vassiliadis and
selenite cystine broth. The isolation of Salmonella was done on Xylose Lysine Desoxycholate and
Brilliant Green agar followed by biochemical confirmation and serotyping according to Kauffman-
White scheme.
Results: The overall prevalence of Salmonella was 0.85% for beef samples derived from meat
cuts, meat fluid and carcass swabs. The prevalence of Salmonella in carcass swabs (2.67%) was
significantly different (P = 0.05) from that of meat cuts (0.50%) and meat fluid (0.43%). No
significant difference (P = 0.05) on the prevalence of Salmonella existed between the meat cuts
and meat fluid. A total of 34 different types of Salmonella serovars were identified with S. Chester
being the most frequently isolated serovars (n = 12), followed by S. Reading and S. Bredeney
(n = 6) and S. Typhimurium (n = 5).
Conclusions: The prevalence of Salmonella in raw beef found in this survey was lower than those
observed in Sub Sahara Africa with S. Chester being the most prevalent serovar
Citation
Shilangale, R. P., Kaaya, G. P., & Chimwamurombe, P. M. (2015). Prevalence and Characterization of Salmonella Isolated from Beef in Namibia. European Journal of Nutrition and Food Safety, 5(4), 267-274.Publisher
University of Nairobi