<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1729-519X</journal-id>
<journal-title><![CDATA[Revista Habanera de Ciencias Médicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev haban cienc méd]]></abbrev-journal-title>
<issn>1729-519X</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Médicas de la Habana]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1729-519X2021000200010</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Susceptibilidad antimicrobiana y serovariedades de Salmonella aisladas en carnes y productos cárnicos]]></article-title>
<article-title xml:lang="en"><![CDATA[Antimicrobial susceptibility and serovarieties of Salmonella isolated from meat and meat products]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Puig Peña]]></surname>
<given-names><![CDATA[Yamila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Leyva Castillo]]></surname>
<given-names><![CDATA[Virginia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tejedor Arias]]></surname>
<given-names><![CDATA[René]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Illnait Zaragoz]]></surname>
<given-names><![CDATA[María Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferrer Márquez]]></surname>
<given-names><![CDATA[Yaumara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Camejo Jardines]]></surname>
<given-names><![CDATA[Ailén]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Higiene Epidemiología y Microbiología (INHEM)  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Ciencias Médicas de La Habana  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de La Habana  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto de Medicina Tropical &#8220;Pedro Kouri&#8221;  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2021</year>
</pub-date>
<volume>20</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S1729-519X2021000200010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S1729-519X2021000200010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S1729-519X2021000200010&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  La carne de ave y otros tipos de carnes provenientes de animales infectados son importantes vehículos de salmonelosis.  Objetivo:  Determinar la susceptibilidad a los antimicrobianos y las serovariedades de Salmonella aisladas en carnes y productos cárnicos.  Material y Métodos: Se analizaron 172 aislados en el período enero de 2012 a marzo de 2020 en el laboratorio de Microbiología del Instituto Nacional de Higiene Epidemiología y Microbiología de Cuba. El serotipaje se determinó según la norma ISO/TR 6579-3:2014. La susceptibilidad antimicrobiana se realizó mediante el método de difusión con discos (Bauer-Kirby) de acuerdo con la metodología descrita en la normativa del Instituto de Normas Clínicas y de Laboratorio.  Resultados: Las serovariedades identificadas con mayor frecuencia fueron: S. Enteritidis, S. Agona, S. Derby, S. Infantis y S. London, 18 (43,9 %) serovariedades identificadas en las carnes frescas también se encontraron en las procesadas. Los porcentajes más altos de resistencia antimicrobiana se hallaron frente al ácido nalidíxico, la tetraciclina y la ampicilina.S. Enteritidis y S. Typhimurium expresaron resistencia a un mayor número de antibióticos.  Conclusiones:  Los resultados sugieren que las carnes frescas constituyen una fuente de diseminación de Salmonella, incluso aquellas portadoras de resistencia a los antimicrobianos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Poultry and other types of meat from infected animals are important vehicles of salmonellosis.  Objective:  To determine the susceptibility to antimicrobial agents and serovarieties of Salmonella isolated from meat and meat products.  Material and Methods:  A total of 159 isolates were analyzed at the Cuban National Institute of Hygiene, Epidemiology and Microbiology during the period between January 2012 and March 2020. Serotypes were determined according to ISO/TR 6579-3: 2014. Antimicrobial susceptibility was determined by the Bauer-Kirby technique, according to the methodology described in the regulations of the Clinical and Laboratory Standards Institute.  Results:  The most frequent serovarieties identified were S. Enteritidis, S. Agona, S. Derby, S. Infantis and S. London. Also, 18 (43, 9 %) of serovarieties identified in fresh meat were found in processed meat. The highest percentages were related to antimicrobial resistance to nalidixic acid, tetracycline and ampicillin. S. Enteritidis and S. Typhimurium serotypes showed resistance to a greater number of antibiotics.  Conclusions: The results suggest that fresh meats are an important source of Salmonella contamination, including those that are carriers of antimicrobial-resistant pathogens.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Salmonella]]></kwd>
<kwd lng="es"><![CDATA[resistencia antimicrobiana]]></kwd>
<kwd lng="es"><![CDATA[serovariedades]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="es"><![CDATA[carnes]]></kwd>
<kwd lng="es"><![CDATA[antibiótico]]></kwd>
<kwd lng="en"><![CDATA[Salmonella]]></kwd>
<kwd lng="en"><![CDATA[serovarieties]]></kwd>
<kwd lng="en"><![CDATA[antimicrobial resistance]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[meat]]></kwd>
<kwd lng="en"><![CDATA[antibiotic]]></kwd>
</kwd-group>
</article-meta>
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