Prevalence and characterization of Salmonella isolated from vegetables salads and ready to eat raw mixed vegetable salads in Abidjan, Cte dIvoire

Evelyne TOE; Paul ATTIEN; Aboya Jean-Luc MOROH; Haziz SINA; D&esir&e Nz&ebo KOUAME; Ollo KAMBIRE; Lamine BABA-MOUSSA; Nathalie GUESSENND; Etienne DAKO; Adjehi T. DADIE

doi:10.5897/JMA2021.0449

Journal of
Microbiology and Antimicrobials

Abbreviation: J. Microbiol. Antimicrob.
Language: English
ISSN: 2141-2308
DOI: 10.5897/JMA
Start Year: 2009
Published Articles: 166

Full Length Research Paper

Prevalence and characterization of Salmonella isolated from vegetables salads and ready to eat raw mixed vegetable salads in Abidjan, Côte d’Ivoire

Evelyne TOE

Evelyne TOE
UFR of Biological Sciences, Department of Biochemistry-Genetic, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
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Paul ATTIEN

Paul ATTIEN
Biochemistry-Microbiology Department, Agrovalorisation Laboratory, Jean Lorougnon GUEDE University, Daloa, Côte d´Ivoire.
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Aboya Jean-Luc MOROH

Aboya Jean-Luc MOROH
UFR of Biological Sciences, Department of Biochemistry-Genetic, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
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Haziz SINA

Haziz SINA
Laboratory Biology and Typing Molecular in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
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Désiré Nzébo KOUAME

Désiré Nzébo KOUAME
UFR of Biotechnologies, Biosciences Laboratory, Félix Houphouët Boigny University Abidjan Côte d’Ivoire.
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Ollo KAMBIRE

Ollo KAMBIRE
Department of Bacteriology-Virology, National Reference Center for Antibiotics, Pasteur Institute of Côte d'Ivoire, Abidjan, Côte d'Ivoire.
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Lamine BABA-MOUSSA

Lamine BABA-MOUSSA
Laboratory Biology and Typing Molecular in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
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Nathalie GUESSENND

Nathalie GUESSENND
Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nanguy Abrogoua, Abidjan, Cote d’Ivoire.
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Etienne DAKO

Etienne DAKO
Laboratory of Biotechnology and Molecular Biology, School of Food Science, Nutrition and Family Studies, Faculty of Health Science and Community Services, University of Moncton, Canada.
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Adjehi T. DADIE

Adjehi T. DADIE
UFR of Biological Sciences, Department of Biochemistry-Genetic, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire.
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Article Number - B855AF468552
Vol.14(1), pp. 15-25 , January 2022
https://doi.org/10.5897/JMA2021.0449

Received: 18 October 2021
Accepted: 04 January 2022
Published: 31 January 2022

Abstract

Raw vegetables have been linked to many outbreaks of Salmonella foodborne; however there is few data on the presence of this bacteria in raw vegetables in Côte d'Ivoire. The objective of this study is to determine the prevalence, diversity and antibiotic resistance level of Salmonella strains in vegetables salads and ready-to-eat raw mixed vegetable salads in Abidjan. From a total of 552 samples, Salmonella strains were biochemically and molecularly identified by detection of the 16S rRNA gene and serotyping with specific antisera. The antibiotic resistance level was phenotypically determined by disc diffusion method and the presence of the gene encoding for resistance was determined by PCR. The prevalence of Salmonella spp in vegetables salads and ready-to-eat raw mixed vegetable salads was 8.54 and 2.61%, respectively. The serotypes identified were S. typhimurium, S. enteritidis, S. selby, S. hadar, S. typhy, S. paratyphi C and S. adamstown. It was observed that there were non-resistant (tetracycline and streptomycin) and multiresistant (nalidixic acid and ciprofloxacin) strains. Genes, such as tetA, tetB, aaa [3] -IV and QnrA were highlighted at different proportion. Vegetable’s salads and ready-to-eat raw mixed vegetable salads in Abidjan contain various serotypes of Salmonella spp. displaying resistant to antibiotics and harboring the genes encoding for resistance. It is important to make subsequent risk control to evaluate and prevent possible food poisoning.