Prevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheese

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dc.contributor.authorYesilmen, Simten
dc.contributor.authorVural, Aydin
dc.contributor.authorErkan, Mehmet Emin
dc.contributor.authorYildirim, Ibrahim Halil
dc.date.accessioned2024-04-24T16:14:53Z
dc.date.available2024-04-24T16:14:53Z
dc.date.issued2014
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this study, the presence of Arcobacter spp. was examined in cow milk (n = 50), water buffalo (WB) milk (n = 50) and fresh village cheese (n = 50) samples. The 165 rDNA-RFLP method was used for the identification of Arcobacter spp. The disc diffusion method was used to investigate the susceptibility of all strains identified to 18 different antimicrobial substances. The most commonly isolated Arcobacter species were found to be Arcobacter butzleri (38.89%), Arcobacter cryaerophilus (22.23%) and Arcobacter skirrowii (11.12%) in cow milk; A. cryaerophilus (33.33%), Arcobacter cibarius (20.83%) and A. butzleri (12.50%) in WB milk; and A. skirrowii (28.57%),A. butzleri (21.43%) and A. cryaerophilus (14.29%) in fresh village cheese. This is the first study to identify the presence of Arcobacter nitrofigilis, Arcobacter cloacae, Arcobacter halophilus, Arcobacter bivalviorum and A. cibarius species in analyzed samples. It was found that all of the A. cryaerophilus (n:16) isolates were resistant to cefoperazone, cloxacillin and penicillin G; all of the A. skirrowii (n:12) and A. butzleri (n:10) isolates were resistant to cefoperazone, tetracycline, ampicillin, erythromycin, cloxacillin and penicillin G. It was concluded that cow milk, WB milk and fresh village cheese samples are an important source of Arcobacter species and pose a risk to public health. (C) 2014 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2014.07.006
dc.identifier.endpage14en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid25064812
dc.identifier.scopus2-s2.0-84904861832
dc.identifier.scopusqualityQ1
dc.identifier.startpage11en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2014.07.006
dc.identifier.urihttps://hdl.handle.net/11468/15481
dc.identifier.volume188en_US
dc.identifier.wosWOS:000341677200002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal of Food Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectArcobacter Spp.en_US
dc.subject165 Rdna-Rflpen_US
dc.subjectAntimicrobial Susceptibilityen_US
dc.subjectCow Milken_US
dc.subjectWb Milken_US
dc.subjectFresh Village Cheeseen_US
dc.titlePrevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheeseen_US
dc.titlePrevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheese
dc.typeArticleen_US

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