Isolation of Salmonella Anatum showing atypical biochemical properties

摘要

Standard Salmonella isolation procedure is focused on the detection of strains showing properties typical for Salmonella enterica subsp. enterica. The paper describes a case of the isolation of sucrose-fermenting Salmonella Anatum strain. Atypical biochemical properties might influence the sensitivity of method used in Salmonella diagnostics. The performed comparison study revealed the unique property of Salmonella Anatum strains. Compared to other Salmonella strains those strains degradated a higher number of carbohydrates and alcohols. But in contrast to other serovars they were not lysed by Salmonella specific bacteriophage 0-1. A relatively low antimicrobial resistance provides the possibility for effective treatment of Salmonella Anatum infections in humans. Recently Salmonella Anatum strains have been isolated along the food chain and from humans in several European countries. Therefore the authors draw attention to the possible public health implications of Salmonella Anatum occurrences.