dc.contributor.author | Shilangale, Renatus P | |
dc.contributor.author | Kaaya, Godwin P. | |
dc.contributor.author | Chimwamurombe, Percy M | |
dc.date.accessioned | 2015-09-23T11:39:03Z | |
dc.date.available | 2015-09-23T11:39:03Z | |
dc.date.issued | 2015-06-29 | |
dc.identifier.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. | en_US |
dc.identifier.uri | sciencedomain.org/download/OTk3MkBAcGY | |
dc.identifier.uri | http://hdl.handle.net/11295/91364 | |
dc.description.abstract | 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 | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Nairobi | en_US |
dc.subject | Keywords: Namibia; Salmonella; beef meat cuts; beef carcass swab; beef meat fluid; serovar. | en_US |
dc.title | Prevalence and characterization of salmonella isolated from beef in Namibia | en_US |
dc.type | Article | en_US |
dc.type.material | en_US | en_US |