Multidrug-resistant non-typhoidal Salmonella in seasoned chicken meat

The current public health worry revolves around infections stemming from the consumption of meat contaminated with Salmonella spp., which has been linked to the growing issue of antimicrobial resistance. We investigated the presence of non-typhoidal Salmonella (NTS) in the retail of spicy chicken meat and its antimicrobial susceptibility profile. Forty establishments (supermarkets and butcheries) in Mid-West Brazil were visited in February and July 2017, totaling 80 samples. Salmonella isolation, molecular serotyping and antimicrobial analyses were performed. Of the total establishments, 18 sold meat NTS-positive, 6 of which were contaminated in the two visits, resulting in 24 contaminated samples (30%). Of these, the prevalent serovars were Heidelberg (58%–14/24), Minnesota (21%–05/24), Muenchen (17%–04/24) and Mbandaka (4%–01/24), but none was positive for Typhimurium and Enteritidis. Still, 55.6% (10/18) of the establishments did not have a veterinary inspection seal, and 50% (09/18) sold products beyond their expiration date. Worse still, 87.5% (21/24) of NTS isolates were resistant to at least one antimicrobial agent, being 66.7% (16/24) multidrug-resistant. The bla gene was detected in 41.6% (10/24), confirming resistance by β-lactamase enzymes. These findings highlighted the great risk of foodborne illness due to the possibility of contaminated seasoned chicken meat and transmission of bla resistant genes through the food chain. •Non-typhoidal Salmonella (NTS) in spicy chicken meats were investigated.•Heidelberg (58%) was the prevalent serovar; none were Typhimurium or Enteritidis.•55.6% of the samples lacked vet inspection seal, and 50% sold expired products.•87.5% of NTS isolates were antimicrobial resistant, and 66.7% of these were MDR.•41.6% NTS isolates presented bla gene, indicating resistance β-lactamase enzymes.