ANTIBIOTIC-RESISTANCE OF SALMONELLA SPP. AND LISTERIA SPP. ISOLATES FROM TRADITIONALLY MADE FRESH SAUSAGES IN GREECE

Sixty-five samples of traditionally made fresh sausages obtained from retail shops and butcher shops in northern Greece were screened for th e presence of Salmonella spp. and Listeria spp. Salmonella spp. were f ound in 20% of the samples tested (54% Salmonella typhimurium and 46% Salmonella Enteritidis). The prevalence of Listeria spp. in the sample s was 26% (12% Listeria monocytogenes, 76% Listeria innocua, and 12% L isteria welshimeri). Nine of 13 Salmonella isolates were found to be r esistant to ampicillin and 4 of 13 showed intermediate sensitivity; 1 of 13 was found to be resistant to chloramphenicol and 1 of 13 to tetr acycline. Two strains of Salmonella typhimurum were multiresistant (re sistant to ampicillin, chloramphenicol, and norfloxacin). All Listeria isolates were sensitive to the antibacterial agents tested that are c ommonly used for the treatment of human listeriosis.