Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material

Introduction. Antimicrobial resistance is a global public health problem that the world is facing today. Material and methods. Isolation and identification of Salmonella spp. were performed according to DSTU EN 12824: 2004; DSTU ISO 18593: 2006 standards; Nutrient media were manufactured in accor...

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Autores principales:	Liliia VYGOVSKA, Vitliy NEDOSEKOV, Valerii USHKALOV, Oksana BOYKO, Oleksandra KEPPLE, Yuriy VISHOVAN, Sergiy TERESHCHENKO, Liliana DAVYDOVSKA, Sergiy BOIANOVSKIY, Valentina MOMOT, Tatyana KORCHOVA
Formato:	article
Lenguaje:	EN FR RO RU
Publicado:	Asociatia de Biosiguranta si Biosecuritate 2020
Materias:	salmonella spp. biological properties antibiotics resistance susceptibility Medicine R Science Q
Acceso en línea:	https://doaj.org/article/016b192c15324c078996aeee2b90e266
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spelling	oai:doaj.org-article:016b192c15324c078996aeee2b90e2662021-12-02T14:33:20ZStudy of antibiotic sensitivity of Salmonella spp. developed by food and biological material10.38045/ohrm.2020.1.042887-34582587-3466https://doaj.org/article/016b192c15324c078996aeee2b90e2662020-04-01T00:00:00Zhttps://journal.ohrm.bba.md/index.php/journal-ohrm-bba-md/article/view/28/15https://doaj.org/toc/2887-3458https://doaj.org/toc/2587-3466Introduction. Antimicrobial resistance is a global public health problem that the world is facing today. Material and methods. Isolation and identification of Salmonella spp. were performed according to DSTU EN 12824: 2004; DSTU ISO 18593: 2006 standards; Nutrient media were manufactured in accordance with DSTU EN ISO 11133: 2014 standard. The antibiotic susceptibility of cultures was determined by the disk diffusion method. The research findings were both studied and interpreted in accordance with EUCAST recommendations. Results. Out of 10 samples (material was obtained from animals, humans and foods), 10 cultures of Salmonella spp. were isolated and analyzed. The cultures were mainly susceptible to semisynthetic and inhibitor-protected penicillins, cephalosporins, carbapenems and more often to tetracyclines, macrolides, lincosamides. Most Salmonella spp. strains were intermediate susceptibility to aminoglycosides, 30% of Salmonella spp. strains were susceptible to pefloxacin (II) and only 10% were susceptible to ciprofloxacin (II). Conclusions. The obtained data indicate the screening feasibility of antibiotic susceptibility of Salmonella spp. including a wide range of tested drugs, which may be important in determining antibiotic therapy.Liliia VYGOVSKAVitliy NEDOSEKOVValerii USHKALOVOksana BOYKOOleksandra KEPPLEYuriy VISHOVANSergiy TERESHCHENKOLiliana DAVYDOVSKASergiy BOIANOVSKIYValentina MOMOTTatyana KORCHOVAAsociatia de Biosiguranta si Biosecuritatearticlesalmonella spp.biological propertiesantibioticsresistancesusceptibilityMedicineRScienceQENFRRORUOne Health & Risk Management, Vol 1, Iss 1, Pp 22-26 (2020)
institution	DOAJ
collection	DOAJ
language	EN FR RO RU
topic	salmonella spp. biological properties antibiotics resistance susceptibility Medicine R Science Q
spellingShingle	salmonella spp. biological properties antibiotics resistance susceptibility Medicine R Science Q Liliia VYGOVSKA Vitliy NEDOSEKOV Valerii USHKALOV Oksana BOYKO Oleksandra KEPPLE Yuriy VISHOVAN Sergiy TERESHCHENKO Liliana DAVYDOVSKA Sergiy BOIANOVSKIY Valentina MOMOT Tatyana KORCHOVA Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material
description	Introduction. Antimicrobial resistance is a global public health problem that the world is facing today. Material and methods. Isolation and identification of Salmonella spp. were performed according to DSTU EN 12824: 2004; DSTU ISO 18593: 2006 standards; Nutrient media were manufactured in accordance with DSTU EN ISO 11133: 2014 standard. The antibiotic susceptibility of cultures was determined by the disk diffusion method. The research findings were both studied and interpreted in accordance with EUCAST recommendations. Results. Out of 10 samples (material was obtained from animals, humans and foods), 10 cultures of Salmonella spp. were isolated and analyzed. The cultures were mainly susceptible to semisynthetic and inhibitor-protected penicillins, cephalosporins, carbapenems and more often to tetracyclines, macrolides, lincosamides. Most Salmonella spp. strains were intermediate susceptibility to aminoglycosides, 30% of Salmonella spp. strains were susceptible to pefloxacin (II) and only 10% were susceptible to ciprofloxacin (II). Conclusions. The obtained data indicate the screening feasibility of antibiotic susceptibility of Salmonella spp. including a wide range of tested drugs, which may be important in determining antibiotic therapy.
format	article
author	Liliia VYGOVSKA Vitliy NEDOSEKOV Valerii USHKALOV Oksana BOYKO Oleksandra KEPPLE Yuriy VISHOVAN Sergiy TERESHCHENKO Liliana DAVYDOVSKA Sergiy BOIANOVSKIY Valentina MOMOT Tatyana KORCHOVA
author_facet	Liliia VYGOVSKA Vitliy NEDOSEKOV Valerii USHKALOV Oksana BOYKO Oleksandra KEPPLE Yuriy VISHOVAN Sergiy TERESHCHENKO Liliana DAVYDOVSKA Sergiy BOIANOVSKIY Valentina MOMOT Tatyana KORCHOVA
author_sort	Liliia VYGOVSKA
title	Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material
title_short	Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material
title_full	Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material
title_fullStr	Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material
title_full_unstemmed	Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material
title_sort	study of antibiotic sensitivity of salmonella spp. developed by food and biological material
publisher	Asociatia de Biosiguranta si Biosecuritate
publishDate	2020
url	https://doaj.org/article/016b192c15324c078996aeee2b90e266
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Study of antibiotic sensitivity of Salmonella spp. developed by food and biological material

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