Molecular characterization of Salmonella spp directly from snack and food commonly sold in Lagos, Nigeria.

Food borne Salmonella infection is an important cause of morbidity and mortality. A total of 200 food samples commonly sold in Lagos, Nigeria comprising raw and cooked meat as well as meat products and spoilt meat were analysed for the presence of Salmonella spp using REVEAL serology kit, culture methods employing RPVA (Rappaport Vassiliadis agar), SSA (Salmonella-Shigella agar) and BSA (brilliant sulphite agar) and PCR method for direct detection from samples using primer salm3/4 and ST11/ST15 sets. Using the REVEAL serology kit, 74% of the samples were positive for Salmonella spp, while culture methods showed only 19% to be Salmonella spp. The PCR method revealed that Salmonella spp was present in 62% and 54% of the samples using primer set salm3/4 and ST11/ST15, respectively. However, the primer set ST11/ST15 was more reliable in the identification of Salmonella spp directly from food samples. These tools should prove useful in the continuous monitoring and control strategies especially for ready-to-eat foods, as well as in retail meat outlets, slaughter houses, fast food restaurants for the prevention and reduction of this pathogen that is of significant importance in the food industry.