Prevalence, Serological Typing and PCR Sensitivity Comparision of Salmonella Typhimurium, Salmonella Enteritidis and Salmonella spp. Isolated from Raw Chicken Carcasses

Kanatlı eti dünyada en popüler gıda ürünlerinden biridir. Bununla birlikte, Salmonella özellikle kanatlılarda önemli gıda kaynaklı patojenlerdir. Bu araştırmanın amaçları, Salmonella spp. varlığının belirlenmesi ve 100 adet çiğ tavuk karkasında Salmonella Typhimurium ve Salmonella Enteritidis insidensinin tespit edilmesidir. Ayrıca, izole edilen suşlarda, klasik kültürel metod ve PCR prosedürlerinin etkinliğininin karşılaştırılması da amaçlanmıştır. İstanbuldan temin edilen karkaslarda (n=100) organizma, klasik kültürel metod ile tespit edilmiş ve tespit edilen edilen suşlar, invA and fliC genlerinin araştırıldığı PCR analizi ile doğrulanmıştır. Elde edilen bulgulara göre Salmonella spp., 100 adet çiğ tavuk karkas örneğinin 15 (%15) adedinde, PCR ve seroloj ik testleri içeren klasik kültürel metod kullanılarak belirlenmiş ve 15 adet Salmonella spp.nin 4 (%26,6) adedi S. Enteritidis, 3 (%20) adedi ise S. Typhimurium olarak serotiplendirilmiştir. Salmonella spp. ve S. Typhimurium tespit için PCR prosedürlerinin duyarlılığı yüksek ve spesifik olarak bulunmuştur. Buna karşın, söz konusu prosedürün duyarlılığı S. Enteritidis için oldukça düşük kalmıştır. Salmonella spp. ve S. Typhimurium teşhisinde PCR prosedürlerinin mikrobiyoloj ik analiz prosedürlerine göre göre önemli bir alternatif olabileceği düşünülmekte iken, S. Enteritidis tespitinde ise halk sağlığının korunması açısından mikrobiyoloj ik analiz prosedürlerinin PCR prosedürlerine göre daha avantaj lı oldukları öngörülmektedir.

Çiğ Tavuk Karkaslarından İzole Edilen Salmonella Typhimurium, Salmonella Enteritidis ve Salmonella spp.nin Prevalans, Serolojik Tiplendirme ve PCR Hassasiyetinin Karşılaştırılması

Poultry meat is the most popular food products worldwide. Salmonella are important foodborne pathogens especially in poultry. Objectives in this study were to determine the presence of Salmonella spp. and to detect the incidence of Salmonella Typhimurium and Salmonella Enteritidis in 100 raw chicken carcasses. Carcasses which were collected from Istanbul (n=100) for the detection of the organism by conventional culture method and confirmed of strains by PCR of DNA using invA and fliC genes. According to the results, Salmonella spp. was determined in 15 (15%) raw chicken carcass samples of 100 total samples analyzed due to both PCR and conventional culture method include serological tests; Four (26.6%) samples were identified as S. Enteritidis while 3 (20%) samples were S. Typhimurium of 15 total Salmonella spp. Sensitivity of PCR procedures for Salmonella spp. and S. Typhimurium were high and quite specific. However, the sensitivity of the mentioned procedure was very low for S. Enteritidis. It is being thought that PCR procedures can be good alternative methods to microbiological analysis procedures for Salmonella spp. and S. Typhimurium while microbiological analysis procedures have more advantages than PCR procedures for protection of the public health at the detection of S. Enteritidis.

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