Afyon'da paketlenmeden satılan piliç karkaslarında termofilik campylobacter türlerinin saptanması ve C. jejuni izolatlarının PCR ile doğrulanması
Detection of thermophilic campylobacter spp. in unpackaged broiler carcasses in retail markets of Afyon and confirmation of C. jejuni isolates using PCR
- Tez No: 194454
- Danışmanlar: PROF.DR. SADİ AKGÜN
- Tez Türü: Doktora
- Konular: Veteriner Hekimliği, Veterinary Medicine
- Anahtar Kelimeler: Termofilik Campylobacter, Piliç Karkas, PCR, C. jejuni, Thermophilic Campylobacter, Broiler carcasses, PCR, C. jejuni
- Yıl: 2006
- Dil: Türkçe
- Üniversite: Ankara Üniversitesi
- Enstitü: Sağlık Bilimleri Enstitüsü
- Ana Bilim Dalı: Besin Hijyeni ve Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
106ÖZET$I\RQ¶GD3DNHWOHQPHGHQ6DWÃODQ3LOLo.DUNDVODUÃQGD7HUPRILOLNCampylobacterjejuniø]RODWODUÃQÃQ3&5LOH'R÷UXODQPDVÃ7ÂUOHULQLQ6DSWDQPDVÃYHC.$I\RQ¶GD SDNHWOHQPHGHQ WLFDUL RODUDN G|NPH úHNOLQGH VDWÃODQ SLOLo NDUNDVODUÃQGDtermofilik Campylobacter WÂUOHULQLQ NODVLN NÂOWÂU WHNQL÷L LOH VDSWDQDUDN C. jejuniRODUDN EHOLUOHQHQ L]RODWODUÃQ 3&5 LOH GR÷UXODQPDVà DPDFÃ\OD \DSÃODQ EX oDOÃúPDGD|UQHNOHULQ L]RODV\RQ YH LGHQWLILNDV\RQODUÃQGD ,62 ,62 \|QWHPL NXOODQÃOGÃ(%67.1) termofilik Campylobacter spp. ile%XQD J|UH NDUNDVÃQ ¶ininNRQWDPLQHROGX÷XVDSWDQGÃ.ÂOWÂUWHNQL÷LLOHSLOLoNDUNDVÃQGDQWRSODPWHUPRILOLNCampylobacterCampylobacterVSS L]RODWà HOGH HGLOGL (OGH HGLOHQ WHUPRILOLN L]RODWÃQÃQ%57.0'sinin (239) C. jejuni, %40.50'inin (170) C. coli, %2.30'ünün (10) C. lariROGX÷XEHOLUOHQGLTermofilik CampylobacterVSSL]ROHHGLOHQNDUNDVÃQ¶LQGHQC. jejuniLOH ELUOLNWH GL÷HU WHUPRILOLN WÂUOHUL LGHQWLIL\H HGLOLUNHQ ¶ÃQGDQ VDGHFH GL÷HUtermofilik Campylobacter spp. (C. coli, C. lari) identifiye edildi.C. jejuni L]RODWÃ.ÂOWÂU WHNQL÷L LOH WRSODP NDUNDVWDQ HOGH HGLOHQDUDVÃQGDQ VHoLOHQ L]RODWD 3&5 LúOHPL X\JXODQGà %XQD J|UH L]RODWÃQ ¶VL(%61.38) C. jejuniRODUDNGR÷UXODQÃUNHQ¶XGR÷UXODQPDGÃ6RQXo RODUDN $I\RQ¶GD VDWÃúD VXQXODQ G|NPH SLOLo NDUNDVODUÃQÃQ EÂ\ÂNbölümünün (%67.1) termofilik CampylobacterWÂUOHULLOHNRQWDPLQHROGX÷XYHKDONCampylobacter türlerindenVD÷OÃֈ LoLQ SRWDQVL\HO ELU ULVN ROXúWXUGX÷X VDSWDQPÃúWÃUkaynaNODQDELOHFHN JÃGD LQIHNVL\RQODUÃQÃQ SRWDQVL\HO VD÷OÃN ULVNL ROXúWXUPDPDVà YHKDON VD÷OÃ÷ÃQÃQ NRUXQPDVà EDNÃPÃQGDQ oLIWOLNWHQ EDúODPDN Â]HUH \HWLúWLUPHDúDPDVÃQGD PH]EDKDGD YH VDWÃú \HUOHULQGH JÃGD JÂYHQOLN SURJUDPODUà YH +$&&3VLVWHPLQLQX\JXODQPDVÃQÃQ|QHPOLROGX÷XGÂúÂQÂOPHNWHGLU
Özet (Çeviri)
107SUMMARYDetection of Thermophilic Campylobacter spp. in Unpackaged BroilerCarcasses in Retail Markets of Afyon and Confirmation of C. jejuni IsolatesUsing PCRThis study was undertaken to determine the thermophilic Campylobacterspecies with classic culture technique in chicken carcasses, saled in Afyon, andconfirme with PCR, as determined C. jejuni isolates. ISO (ISO, 10272) method usedfor isolation and identification of samples. It was determined that 141 samples(67.1%) of a total of 210 carcasses were contamined with Campylobacter spp.A total of 419 thermophilic Campylobacter spp. isolates were obtained from141 broiler carcasses with culture technique. These 419 thermophilic Campylobacterisolates were determined as 57 % of C. jejuni (239), 40.50 % of C. coli (170) and2.30 % of C. lari (10).As C. jejuni and other thermophilic species were identified from 101carcasses within 141 as isolated thermophilic Campylobacter spp., it was identifiedonly other thermophilic Campylobacter spp. (C. coli, C. lari) from 40 carcasses.PCR techinique was applied to 101 isolates selected from among the 239 C.jejuni isolates determined from 101 carcasses with culture technique. According tothis, 62 isolates (61.38 %) were confirmed as C. jejuni, 39 (38.61 %) didn?tconfirmed among the 101 isolates.As a conclusion, it was determined the large amount of broiler carcasses (67.1%) as saled unpackaking in Afyon, were contaminated with thermophilicCampylobacter specieses and potansiyel public health risk was arised. It wassuggested that applied food safety programs and HACCP system in the stage ofbreeding, slaughtering and retail places from started to farm were important forprevented public health and non occured of potential health risk of food infectionscaused by Campylobacter specieses.
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