PREVALENCE AND SOME VIRULENCE GENES OF ESCHERICHIA COLI O157 ISOLATED FROM CHICKEN MEATS AND GIBLETS

Basit Öğe Kaydı
dc.contributor.authorGuran, Husnu Sahan
dc.contributor.authorVural, Aydin
dc.contributor.authorErkan, Mehmet Emin
dc.contributor.authorDurmusoglu, Halil
dc.date.accessioned2024-04-24T17:18:00Z
dc.date.available2024-04-24T17:18:00Z
dc.date.issued2017
dc.departmentDicle Üniversitesien_US
dc.description.abstractEscherichia coli O157 related foodborne illnesses continue to be one of the most important global public health problems in the world. This study aims to determine E. coli O157 prevalence in 375 chicken meat parts and giblets. The samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (IMS), Vitek (R) 2 microbial identification system and polymerase chain reaction (PCR) method. This study also aims to detect the presence of fliC(H7), eaeA, stx(1), stx(2) and hlyA genes by using PCR. The overall E. coli O157 prevalence in chicken meat parts and giblets was 1.3%. All of the E. coli O157 isolates carried rfbE(O157) and eaeA genes; but not any fliC(H7) and hlyA genes. The E. coli O157 isolates obtained from drumstick and breast meat carried either stx(1) or stx(2) genes, which were related to important virulence factors of the disease.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Dicle University [DUBAP 12-VF-57]en_US
dc.description.sponsorshipThe authors are thankful to Senay Ercelik and Zulkuf Emre Papatya for their excellent lab assistant. This work was supported by the Scientific Research Projects Coordination Unit of Dicle University (Project number: DUBAP 12-VF-57).en_US
dc.identifier.doi10.1515/aoas-2016-0061
dc.identifier.endpage563en_US
dc.identifier.issn2300-8733
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85059888026
dc.identifier.scopusqualityQ1
dc.identifier.startpage555en_US
dc.identifier.urihttps://doi.org/10.1515/aoas-2016-0061
dc.identifier.urihttps://hdl.handle.net/11468/18524
dc.identifier.volume17en_US
dc.identifier.wosWOS:000400475100019
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofAnnals of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectE. Coli O157en_US
dc.subjectChicken Meaten_US
dc.subjectStx(1)en_US
dc.subjectStx(2)en_US
dc.subjectEaeaen_US
dc.subjectHlyaen_US
dc.titlePREVALENCE AND SOME VIRULENCE GENES OF ESCHERICHIA COLI O157 ISOLATED FROM CHICKEN MEATS AND GIBLETSen_US
dc.titlePREVALENCE AND SOME VIRULENCE GENES OF ESCHERICHIA COLI O157 ISOLATED FROM CHICKEN MEATS AND GIBLETS
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu