Aydın’daki Marketlerden Elde Edilen Deve Sucuklarından Salmonella spp.’nin İzolasyonu ve Polimeraz Zincir Reaksiyonu (PZR) ile Teyit Edilmesi

Bu çal›flmada, Ayd›n ilindeki farkl› marketlerden temin edilen toplam 100 deve sucu¤u örne¤inde kültür yöntemi ile Salmonella türlerinin varl›¤› araflt›r›ld›. Sucuk örnekleri tamponlanm›fl peptonlu suda 37 °C’de 18 saat ön zenginlefltirme ifllemini takiben Rappaport Vassiliadis broth’ta 42 °C’de 24-48 saat inkube edilerek selektif zenginlefltirme ifllemi gerçeklefltirildi. Zenginlefltirme s›v› besi yerlerinden öze ile Salmonella-Shigella ve xylose lysine deoxycholate agara ekim yap›ld› ve 37 °C’de 24 saat inkubasyona b›rak›ld›. fiüpheli izolatlar›n identifikasyonu için 16S rRNA geninin 572 bp’lik fragmenti 16SF1 ve 16SIII primerleri kullan›larak polimeraz zincir reaksiyonu (PZR) ile amplifiye edildi. Kültür ve PZR yöntemi ile incelenen 100 deve sucu¤u numunesinden 7 (% 7) Salmonella spp. identifiye edildi. Sonuç olarak, bu çal›flma Ayd›n’daki marketlerden temin edilen deve sucuklar›nda Salmonella spp. varl›¤›n› ve PZR yönteminin Salmonella türlerinin k›sa sürede saptanmas› için kullan›labilece¤ini gösterdi.

Anahtar Kelimeler:

Deve sucu¤u, kültür, PZR, Salmonella spp

Isolation of Salmonella spp. in Camel Sausages from Retail Markets in Aydın, Turkey, and Polymerase Chain Reaction (PCR) Confirmation

A total of 100 camel sausage samples from different retail markets in Aydın, located in southwest Turkey, were examined for the presence of Salmonella spp. by culture method. After sausage samples was preenriched in buffered peptone water and incubated 18-20 h at 37 °C. were transferred to Rappaport-Vassiliadis broth and Selenite broth, respectively, and incubated at 42 and 37 °C, respectively. After 24 and 48 h of incubation, one loopful from each of the enriched broths was streaked onto plates of Salmonella-Shigella agar and xylose lysine deoxycholate agar and incubated at 37 °C for 24 h. A 572-bp fragment of the 16S rRNA gene was amplified using 16SF1 and 16SIII primers by polymerase chain reaction (PCR) for the identification of suspicious isolates. In the examination of the 100 camel sausage samples by culture and PCR, 7 (7%) were identified as positive for Salmonella spp. This study demonstrated a potential risk of acquiring salmonellosis due to the consumption of camel sausage in Turkey and that PCR, as utilized in this study, may be successfully used for rapid detection of Salmonella spp.

Keywords:

Camel sausage, culture, PCR, Salmonella spp.,

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