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Detection Of The Contamination Sources Of Listeria Monocytogenes In Pickled White Cheese Production Process Line And Genotyping With The Pulsed-Field Gel Electrophoresis Method, Ni̇hat Telli̇, Ahmet Güner, Ferda Soyer Dönmez, Özgün Öykü Özdemi̇r
Detection Of The Contamination Sources Of Listeria Monocytogenes In Pickled White Cheese Production Process Line And Genotyping With The Pulsed-Field Gel Electrophoresis Method, Ni̇hat Telli̇, Ahmet Güner, Ferda Soyer Dönmez, Özgün Öykü Özdemi̇r
Turkish Journal of Veterinary & Animal Sciences
This study was conducted to determine the contamination sources, serotyping profiles, and antibiotic resistance patterns of Listeria monocytogenes isolated during the production of pickled white cheese. The genetic-relatedness of the isolates to EGD SLCC (5835) (1/2a, lineage II) and ATCC (13932) (4b, lineage I) reference strains was also determined with pulsed-field gel electrophoresis (PFGE) as a result of digestions with AscI and ApaI enzymes. Samples were collected from 16 different points in the production process of 4 different plants at 3 different times. Among the 192 samples examined, 17 (8.85%) were determined to be contaminated with Listeria spp. Three isolates …
Occurrence And Antimicrobial Resistance Of Salmonella Enterica Subsp. Enterica Serovars Typhimurium, Enteritidis, And Typhi Isolated From Chicken Eggs And Poultry Products, Serhat Al, Harun Hizlisoy, Nurhan Ertaş Onmaz, Yeli̇z Yildirim, Zafer Gönülalan
Occurrence And Antimicrobial Resistance Of Salmonella Enterica Subsp. Enterica Serovars Typhimurium, Enteritidis, And Typhi Isolated From Chicken Eggs And Poultry Products, Serhat Al, Harun Hizlisoy, Nurhan Ertaş Onmaz, Yeli̇z Yildirim, Zafer Gönülalan
Turkish Journal of Veterinary & Animal Sciences
This study was carried out to detect the occurrence and antimicrobial resistance of Salmonella enterica subsp. enterica serovars Typhimurium, Enteritidis, and Typhi in 252 samples including 100 chicken eggs, 60 processed poultry products (20 nuggets, 20 salami samples, 20 sausages), and 92 poultry giblets (50 livers and 42 gizzards). Salmonella spp. and serovars were identified by PCR. The antimicrobial susceptibility testing was performed by disk diffusion method. Forty-seven (31%) of 152 poultry products and 5 (5%) of 100 egg samples were positive for Salmonella spp. Salmonella spp. was positive in 3.3%, 5%, 18%, and 27% of chicken nugget, sausage, gizzard, …