Antibiogram of Salmonella spp Isolates from Raw Chicken Meat of Kathmandu Valley


  • Abhimat Subedi Orcid
  • Asmita Aryal
  • Dwarika Ojha
  • Prabesh Dulal
  • Sanjeev Jha
  • Bidya Ghale
  • Shova Shrestha


Salmonella is one of the pathogenic microbe responsible in food borne diseases. In developing countries like Nepal,  Salmonellosis is one of the leading food-borne disease. The present study was conducted with an objective to enumerate coliform and to find the prevalence of Salmonella species in chicken meat along with their antimicrobial susceptible profile. A total of 30 chicken meat samples were collected and examined following the standard techniques and procedures at the Med Micro Lab from January 2020 to April 2020. The study was performed following the conventional methods for the detection of Salmonella spp. Biochemical methods were implied for the detection of isolates and Antibiotic Susceptibility Test were performed by modified Kirby Bauer disc diffusion test [1]. Out of the 30 samples, 12(40%) sample showed positive for Salmonella spp. Salmonella spp 2(16.67%) were found to be resistant to Ciprofloxacin, Chloramphenicol 1 (0.33%), Cotrimoxazole 2(16.66%), Nalidixic acid 7 (58.33%) Ampicillin 3 (25%) and Ceftriaxone (0%). Salmonella was found to be 100% sensitive towards Ceftriaxone. The highest resistance was observed towards Nalidixic acid (58.33%) followed by Ampicillin (25%) and Cotrimoxazole (16.67%). Finally, the result of the study recommended that the use of standardized procedures in slaughtering and handling of chicken meat, provision of training on best practice of handling of meat for handlers and raising the level of awareness of people about the healthy consumption of chicken meat should be increased.