Menu

Archives

close

CITE

A.D. Jaulkar, N.N. Zade, D.D. Katre, W.A. Khan, S.P. Chaudhari and S.V. Shinde .(2011). "Plasmid characterization of Salmonella isolated from foods of animal origin". Journal of Veterinary Public Health, Vol. 09 Issue 1. Page No: 25-28

Plasmid characterization of Salmonella isolated from foods of animal origin

A.D. Jaulkar, N.N. Zade, D.D. Katre, W.A. Khan, S.P. Chaudhari and S.V. Shinde
Page No. : 25-28

ABSTRACT

Eleven isolates of Salmonella comprising five pork, three raw fish, one fish product, one raw milk and one pork product were processed for antibiogram, plasmid profiling and curing. Antibiogram study revealed 100% resistance to penicillin-G, followed by ampicillin, amoxyclav and trimethoprim. Moderate degree of sensitivity was observed towards cephotaxim, neomycin, nalidixic acid and tetracycline and highest degree of sensitivity towards amikacin and gentamicin. Ten of eleven isolates harboured one to four plasmid fragments with molecular weight ranging between 1.509kb and 70.838 kb. Curing study of plasmid bearing nine amoxyclav resistant isolates with potassium nitrate as a curing agent revealed elimination of a plasmid band from four isolates. Further processing of these cured isolates for antibiogram study revealed sensitivity to amoxyclav indicating resistance for this drug as plasmid mediated character.

Keywords: Antibiogram study, curing, plasmid profiling, Salmonella

FULL TEXT