Detection and typing of Clostridium perfringens from retail chicken meat parts

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dc.contributor.authorGuran, H. S.
dc.contributor.authorOksuztepe, G.
dc.date.accessioned2024-04-24T17:11:47Z
dc.date.available2024-04-24T17:11:47Z
dc.date.issued2013
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe objectives of the present work were to investigate the presence of Clostridium perfringens in chicken meat parts (breast, wing, drumstick and leg quarter) by culture methods and to detect the cpa, cpb, etx, iA, cpe and cpb2 toxin genes by multiplex PCR. A total of 200 samples, the raw chicken breasts (n: 50), wings (n: 50), drumsticks (n: 50) and leg quarters (n: 50), were collected from various retail stores. Our results demonstrated that 47 of 50 wing samples (94%), 40 of 50 leg quarter samples (80%), 34 of 50 drumstick samples (66%) and 33 of 50 breast samples (66%) were found to be contaminated with Cl.perfringens. 558 positive isolates obtained from these samples were identified as Cl.perfringens based on the microscopic examination and biochemical tests. It was detected that 545 (97 center dot 6%) of 558 Cl.perfringens isolates carried only cpa toxin gene (type A), 12 (2 center dot 1%) of them carried both cpa and cpb2 toxin gene (type A-cpb2), one (0 center dot 1%) of them carried both cpa and cpe toxin genes (type A-cpe), according to the multiplex PCR results, targeted cpa, cpb, cpb2, cpe, etx and iA genes. Significance and Impact of the Study This study is the first report of detection of cpe and cpb2 toxin genes in Clostridium perfringens isolated from chicken meats in Turkey. The multiplex PCR protocol described in this study is useful for rapid detection of Clostridium perfringens toxin genes simultaneously in one-step PCR.en_US
dc.description.sponsorshipFirat University Research Fund [FUBAP/VF-11-02]en_US
dc.description.sponsorshipThe present study was supported by the Firat University Research Fund (FUBAP/VF-11-02). The authors are deeply grateful to Dr. Mehmet Calicioglu for contributions to the manuscript.en_US
dc.identifier.doi10.1111/lam.12088
dc.identifier.endpage82en_US
dc.identifier.issn0266-8254
dc.identifier.issn1472-765X
dc.identifier.issue1en_US
dc.identifier.pmid23594116
dc.identifier.scopus2-s2.0-84879026606
dc.identifier.scopusqualityQ3
dc.identifier.startpage77en_US
dc.identifier.urihttps://doi.org/10.1111/lam.12088
dc.identifier.urihttps://hdl.handle.net/11468/17722
dc.identifier.volume57en_US
dc.identifier.wosWOS:000320316600012
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofLetters in Applied Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChicken Meat Partsen_US
dc.subjectClostridium Perfringensen_US
dc.subjectMultiplex Pcren_US
dc.subjectPrevalenceen_US
dc.subjectToxin Genesen_US
dc.titleDetection and typing of Clostridium perfringens from retail chicken meat partsen_US
dc.titleDetection and typing of Clostridium perfringens from retail chicken meat parts
dc.typeArticleen_US

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