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http://hdl.handle.net/11452/23049
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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