KUZEY IRAK’TA ÜRETİLEN TAVUK ETLERİNDE SALMONELLA İZOLASYONU

Abdulrezzaq Haji Haji; Ahmet İnanç

doi:10.17780/ksujes.288798

EN TR

ISOLATION OF SALMONELLA FROM CHICKEN MEATS IN NORTHERN IRAQ

Abstract

The present study was conducted to isolate and confirm Salmonella in fresh and frozen chicken meats collected in local markets and butcheries in Duhok and Arbil, Northern Iraq. In this respect, fifty fresh and fifty frozen chicken meats were analyzed by the cultural, biochemical and serological methods. The suspected cultures were later subjected to the antibiotic resistance test using 13 known antibiotics. The cultural method for isolation of Salmonella indicated that 11 agar plates (9 from fresh (18%) and 2 from frozen (4%)) were probably suspected with Salmonella. Seven suspected meat samples was collected in Arbil (15.6%) and 4 in Duhok (7.3%). The biochemical confirmation tests performed later confirmed that 8 of 11 suspected culture contained Salmonella. The RapID^TMONE test for further confirmation showed that all 11 suspected cultures probably infected with Salmonella with two different species. Using somatic (O) and flagellar (H) antisera, it was observed agglutination of the suspected cultures with polyvalent O and H antisera, indicating the suspected cultures contained Salmonella. The cultures were serotyped by the Central Health Laboratory, and confirmed that 8 of them were infected with S. Typhimurium, and 3 of them with S. Anatum. S. typhimurium and S. anatum were found to be sensitive only to CT, C, CIP and TE. S. anatum also exhibited sensitivity to K and TMP.

Keywords

Chicken meat,Salmonella,conventional methods,RapIDTM ONE test,serological test

KUZEY IRAK’TA ÜRETİLEN TAVUK ETLERİNDE SALMONELLA İZOLASYONU

Öz

Makale Şablonu

Bu çalışmada, Duhok ve Erbil’deki lokal market ve kasaplardan temin edilen taze ve dondurulmuş tavuk etlerinde Salmonella yaygınlığı araştırılmıştır. Bu amaçla, 50 taze ve 50 dondurulmuş tavuk eti kültürel, biyokimyasal ve serolojik yöntemlerle incelenmiştir. Ayrıca, elde edilen Salmonella izolatlarının 13 farklı antibiyotiğe hassasiyetleri ölçülmüştür. Uygulan kültürel metotta, 100 örnekten 11’inde Salmonella kolonileri görülmüştür. Bunlardan 9 tanesinin taze (%18), 2 tanesinin de (%4) dondurulmuş tavuk etlerinden ya da illere göre, 7 tanesinin (%15.6) Erbil’den 4 tanesinin de Duhok’tan (%7.3) toplanan tavuk etlerinden ileri geldiği bulunmuştur. Salmonella şüphesi bulunan 11 kültür daha sonra biyokimyasal doğrulama testlere tabi tutulmuş ve geleneksel metotlarla yapılan testlerde 8’inin ve RapID^TM ONE sistemi ile yapılan testte ise 11’inin de Salmonella olduğu görülmüştür. Somatic (O) and flagellar (H) antiseralar ile yapılan serolojik testlerde, Salmonella şüphesi bulunan 11 kültür aglütinasyon-pozitif bulunmuştur. Irak Merkez Laboratuvarında yaptırılan serotip çalışmasında, 8 kültürde S. Typhimurium, 3 kültürde ise S. Anatum bulunmuştur. Her iki serotipinde 13 antibiyotikten sadece 4 tanesine (CT, C, CIP ve TE), ayrıca S. Anatum’un 2 ayrı antibiyotiğe daha duyarlı olduğu görülmüştür.

Anahtar Kelimeler

Tavuk eti,Salmonella,geleneksel metotlar,RapIDTM ONE test,serolojik test

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Details

Primary Language

Turkish

Subjects

Engineering

Journal Section

Research Article

Authors

Abdulrezzaq Haji Haji

Ahmet İnanç
Türkiye

Publication Date

April 27, 2017

Submission Date

January 31, 2017

Acceptance Date

-

Published in Issue

Year 2017 Volume: 20 Number: 1

DOI

https://doi.org/10.17780/ksujes.288798

IZ

https://izlik.org/JA78PN96XJ

Cite

RIS / Bibtex

APA

Haji, A. H., & İnanç, A. (2017). KUZEY IRAK’TA ÜRETİLEN TAVUK ETLERİNDE SALMONELLA İZOLASYONU. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 20(1), 10-20. https://doi.org/10.17780/ksujes.288798