Abstract：Objective To investigate the contamination status of Salmonella in food and the incidence rate of Salmonella infoodborne diseases, to explore the correlation between food and foodborne diseases, and to provide a scientific basis for better prevention of foodborne diseases. MethodsSalmonella was detected and identified according to isolate culture methods and biochemical experiments, and then subjected to antimicrobial susceptibility testing by broth microdilution method. Serotyping was done by slide agglutination test, and pulsed field gel electrophoresis (PFGE) was used for the molecular typing. Results Twenty-one Salmonella strains were isolated from 80 samples of raw poultry meat, with the positive rate of 26.3%, while 4Salmonella strains were detected in 60 samples of raw livestock meat, with the positive rate of 6.7%, showing a statistically significant difference (χ2=9.885,P=0.002). 80 Salmonella strains were isolated from 1,230 anal swabs collected from diarrhea patients, with the positive rate being 6.5%. The predominant serotypes were Salmonella typhimurium and Salmonella enteritidis. The antimicrobial susceptibility results showed that Salmonella in food and anal swabs from patients was more resistant to AMP, NAL, SUL and STR, but more sensitive to CAZ, CFX, GEN, IMI, AZI, CT, PB, AMI, MEM and KAN. The results of PFGE molecular typing revealed that some Salmonella strains detected in food and patients were 100% homologous. ConclusionsSalmonella contamination in raw poultry meat in Songjiang district of Shanghai is serious, and some Salmonella strains detected in food and patients were homologous. The results suggest that there is a certain correlation between food and foodborne diseases; meanwhile, the results provide a theoretical basis for food safety risk monitoring.
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2020, Vol. 27 
