Isolation of Salmonella spp. in Camel sausages from retail markets in Aydın, Turkey, and polymerase Chain reaction (PCR) confirmation

Bu çalışmada. Aydın ilindeki farklı marketlerden temin edilen toplam 100 deve sucuğu örneğinde kültür yöntemi ile Salmonella türlerinin varlığı araştırıldı. Sucuk örnekleri tampon lan m iş peptonlu suda 37 "C'de 18 saat ön zenginleştirme işlemini takiben Rappaport Vassıliadis broth ta 42 "C'de 24-48 saat inkube edilerek selektif zenginleştirme işlemi gerçekleştirildi. Zenginleştirme sıvı besi yerlerinden öze ile Salmonella-Shigella ve xylose lysine deoxycholate ağara ekim yapıldı ve 37 °C'de 24 saat inkubasyona bırakıldı. Şüpheli ızolatların identifikasyonu için 16S rRNA geninin 572 bp'lik fragmenti 16SF1 ve 16S1II primerleri kullanılarak polimeraz zincir reaksiyonu (PZR) ile amplifiye edildi. Kültür ve PZR yöntemi ile incelenen 100 deve sucuğu numunesinden 7 {% 7) Salmonella spp. identifıye edildi. Sonuç olarak, bu çalışma Aydın'daki marketlerden temin edilen deve sucuklarında Salmonella spp. varlığını ve PZR yönteminin Salmonella türlerinin kısa sürede saptanması için kullanılabileceğini gösterdi.

Aydın' daki marketlerden elde edilen deve sucuklarından Salmonella spp.' nin izolasyonu ve polimeraz zincir reaksiyonu (PZR) ile teyit edilmesi

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 I6SF1 and 16SII1 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.

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