PREVALENCE OF ESCHERICHIA COLI O157: H7 AND THEIR VEROTOXINS AND SALMONELLA SPP. IN PROCESSED POULTRY PRODUCTS

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dc.authorid0000-0003-2721-9275
dc.contributor.authorKaradal, Fulden
dc.contributor.authorErtas, Nurhan
dc.contributor.authorHizlisoy, Harun
dc.contributor.authorAbay, Secil
dc.contributor.authorAl, Serhat
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2013
dc.departmentNiğde ÖHÜ
dc.description.abstractThis study was carried out to investigate the presence of Escherichia coliO157:H7 and their verotoxins as well as Salmonella spp. in processed poultry products. A total of 100 samples of cordon bleus (n=20), chicken nuggets (n=20), chicken burgers (n=40) and chicken meatballs (n=20) were analyzed. The E.coliO157 (but not H7) strain was isolated from one (1%) out of 100 samples. This isolate were obtained from chicken burgers. Multiplex polymerase chain reaction confirmed two genotypes, namely rfbO157 and stx1 genes. None of the samples was contaminated with Salmonella spp. These results demonstrate that processed poultry products may be sporadically contaminated with E.coliO157 strains that are potentially pathogenic for humans. Practical ApplicationThe growth of E.coliO157 and Salmonella in processed poultry products are dependent on poultry carcasses used as raw material, hygienic application during the process and the storage temperature. Potentially pathogenic agents for humans E.coliO157, which was obtained in this study, and Salmonella spp. should be controlled by heat-treatment.
dc.identifier.doi10.1111/jfs.12054
dc.identifier.endpage318
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84881556802
dc.identifier.scopusqualityQ2
dc.identifier.startpage313
dc.identifier.urihttps://dx.doi.org/10.1111/jfs.12054
dc.identifier.urihttps://hdl.handle.net/11480/4368
dc.identifier.volume33
dc.identifier.wosWOS:000325970500010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherWILEY-BLACKWELL
dc.relation.ispartofJOURNAL OF FOOD SAFETY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titlePREVALENCE OF ESCHERICHIA COLI O157: H7 AND THEIR VEROTOXINS AND SALMONELLA SPP. IN PROCESSED POULTRY PRODUCTS
dc.typeArticle

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