|dc.description.abstract||Meat products are clearly associated with foodborne pathogens including, antibiotic-resistant strains.
Population growth and growing consumer demand facilitate the transmission of foodborne pathogens,
particularly in developing countries. To determine the prevalence of antibiotic-resistant Salmonella in
goat meat, a study was done in Tanzania (June to July, 2015). Overall 120 goat meat samples were
collected from five large and five small slaughter facilities (n = 60, respectively). Pre-enrichment for
Salmonella isolation was done in Tryptic Soy Broth followed by selective enrichment in Modified
Semisolid Rappaport-Vassiliadis agar. Isolation of Salmonella was done in xylose-Lysine-Deoxycholate
agar followed by biochemical confirmation in triple sugar iron agar. The average prevalence of
Salmonella was 60 and 63% in large and small facilities, respectively. Breakpoint assays indicated an
overall low prevalence of resistance (2 to 4%; n = 219 isolates) to ampicillin, amoxicillin, streptomycin,
sulphamethoxazole and trimethoprim with complete susceptibility to ciprofloxacin, ceftazidime and
cefotaxime. No significant difference (p > 0.05) in the prevalence of resistance between large and small
facilities was observed. High probability of Salmonella contamination of goat meat from Arusha area of
Tanzania can pose risks to consumers. Antibiotic resistance appears minimal in this population.
Improved hygienic slaughter and meat-handling practices are encouraged to reduce the burden of
Salmonella-positive meat products.||en_US