Feeding dogs raw meat diets is an increasingly popular trend, and when contaminated with Salmonella they may present a risk to the health of both animals and humans. The present investigation is a systematic review of literature to assess the frequency of raw meat diets for dogs contaminated with Salmonella and whether dogs consuming these diets can eliminate it in their faeces. A search was made using two databases: “Web of Knowledge” and “PubMed” in January 2015. Only studies related to raw food diets and consumption by dogs were included. Thirteen articles were selected after refining the search. In 11 studies microbiological analysis was conducted for Salmonella in diets containing raw meat, so that in four of these studies Salmonella in the faeces was also analysed. In the analysis of 679 raw meat diets 141 diets (20.76%) were contaminated with Salmonella, in which the serotype most commonly found was S. Typhimurium (24.60%). Of the studies that reported the number of dogs that eliminated Salmonella in faeces after consumption of diets containing raw meat, 141 faecal samples were analysed, of which 73 (51.77%) were contaminated with Salmonella and the serotype most commonly found was S. Newport (72.60%). The available data suggest that the owners who feed their animals with diets containing contaminated raw meat, either commercial or homemade, are exposed to risk of Salmonella contamination, either by the manipulation of food or by handling the dog’s stool.

Objective: This study was conducted to determine the prevalence of Salmonella in milk (farm bulk milk, raw market milk) and cheese (kareish, white soft cheese) samples that were collected randomly from farms, supermarkets, small vendors and shops in different districts of Mansoura city, Egypt.Materials and methods: A total of 100 farm bulk milk, raw market milk, kareish cheese and white soft cheese samples (25 of each) were screened for the prevalence of Salmonella spp. The Salmonella isolates were isolated and identified by conventional bacteriological techniques, which were further confirmed genetically by polymerase chain reaction (PCR) based on the presence of invA gene. Finally, the isolates were serotyped.Results: Salmonella could be detected in 15%(n=15/100) samples with a prevalence of 12%(n=3/25), 24%(n=6/25), 20%(n=5/25) and 4%(n=1/25) in raw market milk, raw farm bulk milk, kareish cheese and white soft cheese, respectively. The Salmonella isolates were serotyped into S. enteritidis 33.3%(n=9/27) which was the most frequent, followed by S. typhimurium 25.9%(n=7/27), S. heidelberg 14.8%(n=4/27), S. infantis 11.11%(n=3/27), S. tsevie 11.11%(n=3/27) and S. haifa 3.7%(n=1/27).Conclusion: The present study confirms the presence of Salmonella in milk and cheese samples in Mansoura, Egypt, indicating that the dairy products can act as potential sources of Salmonella infection. Thus, appropriate hygienic measures are suggestive for combating Salmonellosis in Egypt. [J Adv Vet Anim Res 2017; 4(1.000): 45-51]

Objective: This study was conducted to determine the occurrence of Salmonella in various meat products (beef from cattle, chevon from goats, mutton from sheep and jaziir from camel), by screening the various selling points which includes; meat retailers in abattoir, markets and shops in Maiduguri and its environs. Materials and methods: A total of 120 samples of fresh meat from cattle, sheep, goats and camels sampled from ten meat retailers in abattoir, markets and shops in the Maiduguri metropolis, using simple random sampling technique. All samples were processed and examined according to standard bacteriological protocols. Results: Percentage occurrence of Salmonella species had the highest value of 15 (50.1%) from the market, found in sheep, while the lowest occurrence of Salmonella species was associated with 3(10.0%) in goats sampled from shop meat.. Antibiotic susceptibility pattern of Salmonella species from cattle meat revealed high resistant to Erythromycin (52%). In sheep, the higher percentage of resistance occurred against Ampicillin (33.3%) and less resistant to Amoxicillin (4%) was obtained. The isolates from camel meat recorded 25% resistant against Ampicillin, Gentamycin and 12.5% to Streptomycin. A total of 28.4% of the isolates were resistant to Ampicillin, Gentamycin and 23.1% to Ofloxacin. Conclusion: The study has shown that Salmonella species are present in fresh meat sold in abattoir, retail markets and shops. We recommend strict hygienic measures in places where fresh meat are sold in Maiduguri metropolis, Nigeria to ensure consumers right to have safe food. [J Adv Vet Anim Res 2017; 4(3.000): 227-233]