Gıda Kaynaklı Bir Patojen: Arcobacter

Camplylobacteraceae familyasına ait Gram negatif, zoonotik ve oksijene dirençli bir mikroorganizma olan Arcobacter 15 ºC’de gelişmesi, 42 ºC’de gelişmemesi, aerobik ortamda optimum olarak 30 °C’de gelişme göstermesi, %27-30 mol G+C içeriği ve önemli izoprenoid kinonlardan olan menakinon-6 içermemesi ile Campylobacter’den ayrılmaktadır. Arcobacter’in, A. butzleri, A. cryaerophilus, A. skirrowii, A. cibarus, A. sulfidicus gibi türleri bulunmaktadır. Arcobacter türlerinin son yıllarda İtalya, Kanada, Brezilya gibi bazı ülkelerde gıda zehirlenmelerine yol açtığı gözlenmiştir. Özellikle kirli su, kümes hayvanları, karkas, et ürünleri ve çiğ sütler aracılığıyla enfeksiyonlara neden olduğu bildirilmiştir. İnsana bulaşma yolları ve toksin mekanizmasıyla ilgili bilgiler oldukça sınırlı ve yetersizdir. Belirli bir ölçüde antibiyotiklere de direnç gösterdiği bilinmektedir. Bu çalışmada Arcobacter türlerinin hayvan ve insanlardaki potansiyel patojenitesi, bulaşma koşulları, yol açtığı sorunlar ve alınabilecek tedbirlere değinilmiştir.

Anahtar Kelimeler:

Arcobacter spp., gıda zehirlenmeleri, gıdalardaki patojenler　　

A Foodborne Pathogen: Arcobacter (Turkish with English Abstract)

Arcobacter, which are Gram-negative, zoonotic and aero-tolerant bacteria belonging to the family Campylobacteraceae, differentiate from Campylobacter, as it is able to grow at 15 ºC and optimally at 30 ºC in aerobic conditions, but not at 42 ºC and it contains 27-30% moles of G+C but not menaquinone-6 which is one of the major isoprenoid quinones. Arcobacter have some species like A. butzleri, A. cryaerophilus, A. skirrowii, A. cibarius, A. sulfidicus. It is known that Arcobacter recently caused food poisoning outbreaks in some countries like Italy, Canada and Brazil. It is reported that Arcobacter causes infections in humans through contaminated water, poultry, meat carcasses, meat products and raw milk. Researches on pathways of spread to humans and toxin mechanisms are very limited and insufficient. It is known that these bacteria are resistant to some of the antibiotics to some extent. In this review, potential pathogenity of Arcobacter spp. in animals and humans, pathways of spread, problems caused by these bacteria and possible control measures were discussed.

Keywords:

Arcobacter spp., food poisonings, pathogens in foods.　　,

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