Main Article Content
Poultry meat serves as an important source of protein having different essential amino acids but is associated with various infectious bacteria. The aim of this study was to find out the prevalence and isolation of Salmonella from poultry chicken and to check it against antibiotic. About 150 samples were collected from different areas of District Swat. The samples were of three type, i.e. fresh raw meat, cloacal swamp sample from slaughter houses and cutting board cloacal swab samples. Based on temperature fluctuation, the sample collection sites were categorized into three regions, i.e. colder, moderate and warm regions. The samples were cultured on different media, e.g. Nutrient Agar (NA), MacConkey Agar (MCA), Deoxycholate Citrate Agar (DCA) and Salmonella-Shigella Agar (S.S). The isolated bacteria were identified after gram staining and Biochemical tests including Indole (I),Methyl Red (M), Vogus Proskeur (Vi), Citrate (C), Urease and Triple Sugar Iron (TSI) Test etc. For the Identification Burjey’s Manual was followed. Isolated bacteria included Salmonella 22%, E.coli 20.66%, Klebsiella 15.3 %, Proteus 11.3 %, Pseudomonas 8.6 % and Shigella 7.3%. Raw meat of poultry chicken had about 18% prevalence, slaughter house had 26%, while cutting boards had 22% prevalence of Salmonella. Salmonella isolated from all the sources was resistant to different antibiotics including tetracycline (89%), neomycin (80%), ampicillin (75%) and novobiocin (74%). It was also revealed in present investigation that salmonella was sensitive to ceftriaxone (100%), cephradine (100%), piperacillin-tazobactam (94%) and cefepime (90%).It is concluded that Salmonella is frequently present in chicken and is a major source of Salmonellosis.
Keywords: Antibiotic sensitivity; Poultry chicken; Resistance; Salmonella