Browsing by Author "Akpabio, Uduak"

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    Molecular Detection of invA Virulence and floR Resistance Genes in Salmonella Enterica Isolated From Hawked RTE Roasted/Spiced Meat (Suya) in Ilorin, Nigeria
    (Assiut University, Faculty of Veterinaty Medicine , Egypt, 2026) Oludairo, Oladapo Oladapo; Fabiyi, Fathiat Eniola; Imam, Aisha Anuoluwapo; Balogun, Adedotun Kabirat; Richards, Bukola Arinola; Akpabio, Uduak; Aiyedun, Julius Olaniyi
    Salmonella remains a significant public health concern, particularly in populations where ready-to-eat products, such as roasted/spiced meat (suya), are popular. The consumption of products contaminated with bacteria strains harbouring virulence and resistance genes may result in illnesses such as gastroenteritis, typhoid fever or septicaemia that are tough to control. The invA and florR genes code for cell proteins needed for invasion of the host epithelial cells and antimicrobial resistance to florfenicol (FFC)/chloramphenicol (CM), an antibiotic commonly used in veterinary practice, respectively. This study aimed to detect the presence of invA virulence and floR antimicrobial resistance genes in the Salmonella enterica isolated from 102 Ready to Eat (RTE) suya samples obtained from hawkers within Ilorin, Nigeria, using PCR. The Salmonella strains were sub-cultured, while pure colonies were inoculated into tryptone soya broth, incubated for 24 hours at 37 °C, and transported to the Bioformatics Laboratory, Ibadan, for PCR analysis. DNA was extracted from the isolates and amplified using primers targeting specific parts of the organism’s genome. The PCR products were run on agarose gel electrophoresis and visualized with the gel imagery device. All five (100%) isolates displayed the 284bp invA and 926bp floR genes’ bands. This study confirmed the presence of invasion and antimicrobial resistance genes in all Salmonella enterica from RTE spiced roasted meat obtained from the study area. There is a need for continued surveillance and control measures to prevent foodborne illnesses that may be due to contamination by virulent and antimicrobial-resistant Salmonella in food.