İmmunomanyetik ayırma yöntemi ile gıdalardan Salmonella spp. izolasyonu

Bu çalışmada ilk olarak, anti‑Salmonella küreciklerinin özgün1üğü incelenmiş ve ardından Salmonella kontaminasyonu açısından riskli olarak değerlendirilen 50 adet gıda örneğinden Salmonella spp. izolasyonu amacı ile, immunomanyetik ayırma (IMA) yöntemi ve geleneksel kültürel bir metot olan ISO 6579 referans metodu karşılaştırmalı olarak araştırılmıştır. Ayrıca Salmonella enteritidis, anti‑Salmonella kürecikleri ve S. enteritidis +anti‑Salmonella kompleksleri, atomik kuvvet mikroskobu (AKM) kullanılarak görüntülenmiştir. Sonuç olarak; IMA yöntemi, doğal olarak kontamine olmuş 50 adet gıda öreğinin 14'ünün Salmonella ile kontamine olduğunu belirleyebilmişken, ISO 6579 referans metodu 12 adedini belirleyebilmiştir. Bu verilere istatistiksel analiz uygulandıktan sonra, IMA yöntemi ile ISO 6579 referans metodu arasında önemli fark olmadığı belirlenmiştir. Ancak IMA yönteminin, ISO 6579 referans metoduna oranla hızlı ve yüksek duyarlıkta olduğu saptanmıştır.

Isolation of Salmonella spp. from foods by using immunomagnetuc separation (IMS) method

In this study, firstly the specificity of Dynabeads® anti‑Salmonella has been examined and then (immunomagnetic separation) IMS method has been investigated in order to isolate Salmonella spp. from 50 food samples assumed that having the contamination of Salmonella risk in parallel with the traditional cultural method that is ISO 6579 reference method. Also Salmonella enteritidis, anti‑Salmonella beads and the S. enteritidis +Dynabeads® anti‑Salmonella complexes have been visualized by atomic force microscope (AFM). As a result, IMS method enabled the detection of 14 Salmonella positive samples from the 50 naturally contaminated food samples examined whereas ISO 6579 reference method enabled 12 Salmonella positive samples. After applying statistical analysis to these data, this IMS method showed no difference in performance with the ISO 6579 reference method. But IMS method was found as a rapid and a highly sensitive method than the ISO 6579 reference method.

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