Molecular Characterization of Salmonella Isolates of Duck in Comparison to Salmonella Isolates of Chicken and Ruminants

Salmonellosis is a disease of human beings, cattle, sheep, goat, pigs and chicken including duck and is manifested clinically in all hosts by one of three major syndromes: a peracute systemic infection, acute enteritis or chronic enteritis. But the clinical signs may vary from species to species1. Human infections with Salmonella have been increasing worldwide since 1980 and have been shown to be related mainly to consumption of eggs and egg products2-3. On the other hand, S. blockley, S. weltevreden, and S. amsterdam have been identified as common serovars found in broilers, layers, and breeder parent stock, respectively, and Salmonella has been detected in eggs from layers, according to a Thai report4. Furthermore, S. enteritidis has been isolated from chicken feces and chicken meat in Thailand5-6. However, the relationship between human infections and isolates of S. enteritidis from broiler chicken meat remains obscure.