Molecular characterization and genetic diversity of salmonella SPP

This study investigated the molecular characterization and genetic diversity of Salmonella spp.isolated from various food sources between April and June 2025.A total of 90 samples (chicken, cheese, and beef) were collected, of which 70 (77.8%)tested positive for Salmonella spp.Biochemical identification was performed using conventional tests and the API 20E system, followed by species-level confirmation via the VITEK® 2 COMPACT system.Chicken samples showed the highest contamination rates (85-100%), followed by cheese (70-90%) and beef (55-75%).S. Typhimurium was the most prevalent serotype (42.8%), followed by S. arizona (25.7%) and S. paratyphi (17.3%).Molecular detection using conventional PCR and realtime PCR targeting the 16S rRNA gene, combined with sequencing and phylogenetic analysis (MEGA-X), revealed high genetic similarity (84-96%) among isolates, suggesting a common evolutionary origin.These findings underscore the significant public health risk posed by Salmonella contamination in animal-derived foods and highlight the necessity for rigorous food safety monitoring and targeted interventions to reduce pathogen transmission along the food chain.