Virulence genes detection and antibiotic resistant <i>Salmonella</i> in raw and ready-to-eat snails (<i>Arachatina marginata</i>) sold in selected markets in Port Harcourt

Abstract

This study investigated the presence of virulence genes and antibiotic resistant Salmonella spp. in raw and ready-to-eat snails (Archachatina marginata) vended in selected markets within Port Harcourt, Rivers State, Nigeria. Proximate composition, isolation, identification and presence of virulent genes were done using standard methods. Raw snails from Choba had Salmonella counts ranging from 3.32 to 5.04 log₁₀CFU/g. Salmonella was not detected in ready-to-eat samples from Choba. Raw snails from Rumuokoro had Salmonella counts ranging from 4.04 to 6.04 log₁₀CFU/g while three of the ten ready-to-eat samples had counts ranging from 3.53 to 3.63 log₁₀CFU/g. Raw snails from Oyigbo had Salmonella counts ranging from 4.71 to 6.67 log₁₀CFU/g with two of the five ready-to-eat samples having Salmonella counts of 3.69 and 3.51 log₁₀CFU/g. Antimicrobial susceptibility test results showed that all the isolates were resistant to augmentin, cefuroxi and cetazidime. Ten Salmonella representing 5% possessed the antibiotics resistance genes, fliC and invA, but not sefA. The presence of Salmonella in some of the ready-to-eat samples makes it objectionable for human consumption. But more worrisome is that some possess fliC and invA genes and resistant to common antibiotics used for their management. Therefore, proper processing and maintenance of quality of processed snail meat is very essential for public health safety.