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Başlık: Shigella and salmonella contamination in various foodstuffs in Turkey
Yazarlar: Kayalı, Revasiye
Belkis, Levent
Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü.
Uludağ Üniversitesi/Tıp Fakültesi/Mikrobiyoloji ve Enfeksiyon Hastalıkları Anabilim Dalı.
0000-0001-5428-3630
Çetinkaya, Figen
Çibik, Recep
Soyutemiz, Gül Ece
Özakın, Cüneyt
AAG-8392-2021
AAI-1993-2021
8657771200
56010542400
15046452100
57200678942
Anahtar kelimeler: Antimicrobial susceptibility
Foods
Salmonella
Shigella
Salmonella enterica
Enterica serovar infantis
Antimicrobial resistance
United-states
Retail chicken
Ground-beef
Decreased susceptibility
Foodborne pathogens
Escherichia-coli
Poultry products
Food animals
Salmonella enterica subsp. enterica serovar Infantis
Food science & technology
Yayın Tarihi: Kas-2008
Yayıncı: Elsevier
Atıf: Çetinkaya, F. vd. (2008). ''Shigella and salmonella contamination in various foodstuffs in Turkey''. Food Control, 19(11), 1059-1063.
Özet: The prevalence of Shigella and Salmonella in a range of foodstuffs purchased from supermarkets and smaller units in Bursa province (Turkey) over a 7-month period between December 2004 and June 2005 was evaluated. In total 416 food samples composed from chicken parts, minced meats, ready-to-eat salads, raw vegetables and raw milks were analysed. Among the samples only one chicken thigh sample (0.24%) was found to be contaminated with Salmonella whereas Shigella was not isolated from any samples. Isolated Salmonella strain was serotyped as Salmonella enterica subsp. enterica serovar Infantis (S. Infantis) and displayed multidrug resistance to several antibiotics including streptomycin, tetracycline, sulphonamides, trimethoprim, trimethoprim-sulphamethoxazole and nalidixic acid. Decreased susceptibility to ciprofloxacin (MIC 0.38 mg/L by E-test) was also determined. The present study revealed that despite low contamination rate, foodstuffs particularly chicken parts could be a potential vehicle for foodborne infections and implementation of preventive measures and consumer food safety education efforts are needed.
URI: https://doi.org/10.1016/j.foodcont.2007.11.004
https://www.sciencedirect.com/science/article/pii/S0956713507002538
http://hdl.handle.net/11452/23049
ISSN: 0956-7135
Koleksiyonlarda Görünür:Scopus
Web of Science

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