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Prevalence and antibiotic resistance characteristics of Salmonella spp. isolated from food-producing animals and meat products in Korea KCI 등재

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예방수의학회지 (Journal of Preventive Veterinary Medicine)
한국예방수의학회(구 한국수의공중보건학회) (The Korean Society of Preventive Veterinary Medicine)
초록

Salmonellosis is a significant public health concern and a major cause of bacterial foodborne poisoning in Korea. Approximately 95% of salmonellosis cases in humans are related to the intake of contaminated food products, which mostly originate from livestock such as poultry, pigs, and cattle. To successfully develop strategies to reduce the spread of Salmonella, it is important to investigate the prevalence of Salmonella spp. isolated from food animals and meat. In Korea, the prevalence of Salmonella spp. in cattle was 1.2 2.0%, whereas in pigs it was 1.5 21%. Of all livestock and meat products analyzed, the Salmonella isolation rate was the highest in chickens (18.8 30.3%) and their meat.
Antibiotic resistance is an important social issue. The frequent use of antibiotics in the livestock industry has led to increased antibiotic resistance in Salmonella isolates that are extracted from livestock, which raises serious public health concerns. To prevent the spread of antibiotic resistance, it is essential to collect data related to antibiotic-resistant Salmonella strains isolated from food animals and meat. Antibiotic resistance tests revealed that Salmonella isolated from cattle, pigs, and poultry were highly resistant to tetracycline and streptomycin. Recent studies show that the overuse of antibiotics in food animals can also affect antibiotic resistance in humans. Therefore, it is important to establish an appropriate management strategy to successfully prevent misuse of antibiotics within the Korean livestock industry.

목차
Abstract
 Introduction
 Prevalence of Salmonella spp. isolated from food-producing animals and meat in Korea
 Antibiotic resistance of Salmonella spp. isolated from food-producing animals and meat products
  Food-producing animals
  Meat products
 Discussion and conclusion
 References
저자
  • HyoBi Kim(College of Veterinary Medicine, Konkuk University)
  • Matthew Yoon(College of Veterinary Medicine, Konkuk University)
  • SooJin Lee(College of Veterinary Medicine, Konkuk University)
  • YangHo Jang(College of Veterinary Medicine, Konkuk University)
  • NongHoon Choe(College of Veterinary Medicine, Konkuk University) Corresponding Author