Prevalence and diversity of Salmonella enterica in water, fish and lettuce in Ouagadougou, Burkina Faso View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2015-07-31

AUTHORS

Oumar Traoré, Outi Nyholm, Anja Siitonen, Isidore Juste O Bonkoungou, Alfred S Traoré, Nicolas Barro, Kaisa Haukka

ABSTRACT

BackgroundThis study investigated the prevalence, serotypes and antimicrobial sensitivity patterns of Salmonella enterica in environment in Ouagadougou, Burkina Faso. A total of 476 samples, consisting of 36 samples of tap water, 51 samples of well water, 87 samples of channel water, 44 samples of reservoir water, 238 samples of fish, and 20 samples of lettuce were examined using standard bacteriological procedures for Salmonella.ResultsSalmonella were isolated from 98 samples. Salmonella were rare in drinking water, since they were not found at all from the tap water, and only in 2 % of well water. Salmonella were more common in the water of reservoir of Tanghin (15 %), reservoir of Yamtenga (20 %), and in the water channels in the city (from 20 to 31 %). Salmonella were commonly isolated from the fish (24 %) caught from the reservoir of Tanghin and from the lettuce (50 %) irrigated with water from Tanghin. The Salmonella isolates were found to represent 50 different serotypes. The 11 most common serotypes were Salmonella Bredeney and S. Colindale (both 8.2 %), S. Muenster (6.1 %), S. Korlebu (5.1 %), S. Eastbourne and S. Poona (both 4.1 %), and S. Agona, S. Derby, S. Drac, S. Senftenberg, S. Waycross (each 3.1 %), accounting for 51.3 % of all the isolates. In general, the Salmonella strains were sensitive to the antimicrobials tested, but two strains were resistant to streptomycin and many more intermediate to streptomycin or sulphonamide.ConclusionThis study highlights the common prevalence of Salmonella and the high diversity of Salmonella serotypes in aquatic environment in Ouagadougou, Burkina Faso. Therefore, various human activities linked to water and consumption of water-related products, such as fish and lettuce, can lead to human Salmonella infections. More... »

PAGES

151

Identifiers

URI

http://scigraph.springernature.com/pub.10.1186/s12866-015-0484-7

DOI

http://dx.doi.org/10.1186/s12866-015-0484-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1050773892

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/26228572


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