Evaluation of prevalence rate, antibiotic resistance and frequency of fljb and rfljb genes of Salmonella Typhimurium in industrial and traditional dairies

Salmonella is one of the gram-negative pathogens, whose presence in food reduces the quality of production and the occurrence of gastroenteritis in humans. The prevalence of salmonella in dairy products and the antibiotic resistance of this bacterium is one of the current crises. The purpose of this study is to investigate the prevalence of Salmonella Typhimurium and Enteritidis in traditional and industrial dairy products sold in Shahrekord city and the antibiotic resistance of the isolates. In this study, 140 samples from different traditional and industrial dairies were isolated and transferred to the food hygiene laboratory under sterile conditions, and the samples were evaluated for bacterial isolation by standard methods, and the resistance of the isolates was performed by disk diffusion method. took The results showed that out of a total of 60 industrial dairy samples, 2 samples (3.33%) were contaminated and 38 samples (47.5%) out of 80 traditional dairy samples were contaminated with Salmonella, and the highest contamination was related to industrial curd (6.42%). And then there was traditional butter and cheese (71.5%); Also, the highest level of resistance was related to sulfamethoxazole (71%) and the lowest resistance was related to Amoxiclav (50%). The results of this study showed that the detection of bacteria by PCR method is preferable to other traditional methods and considering the high occurrence of antibiotic resistance for the treatment of gastroenteritis caused by salmonella, the use of antibiotics for treatment should be minimized.