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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

  1. Tez No: 194454
  2. Yazar: ŞEBNEM PAMUK
  3. Danışmanlar: PROF.DR. SADİ AKGÜN
  4. Tez Türü: Doktora
  5. Konular: Veteriner Hekimliği, Veterinary Medicine
  6. Anahtar Kelimeler: Termofilik Campylobacter, Piliç Karkas, PCR, C. jejuni, Thermophilic Campylobacter, Broiler carcasses, PCR, C. jejuni
  7. Yıl: 2006
  8. Dil: Türkçe
  9. Üniversite: Ankara Üniversitesi
  10. Enstitü: Sağlık Bilimleri Enstitüsü
  11. Ana Bilim Dalı: Besin Hijyeni ve Teknolojisi Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 128

Özet

106ÖZET$I\RQ¶GD3DNHWOHQPHGHQ6DWÕODQ3LOLo.DUNDVODUÕQGD7HUPRILOLNCampylobacterjejuniø]RODWODUÕQÕQ3&5LOH'R÷UXODQPDVÕ7UOHULQLQ6DSWDQPDVÕYHC.$I\RQ¶GD SDNHWOHQPHGHQ WLFDUL RODUDN G|NPH úHNOLQGH VDWÕODQ SLOLo NDUNDVODUÕQGDtermofilik Campylobacter WUOHULQLQ NODVLN NOWU WHNQL÷L LOH VDSWDQDUDN C. jejuniRODUDN EHOLUOHQHQ L]RODWODUÕQ 3&5 LOH GR÷UXODQPDVÕ DPDFÕ\OD \DSÕODQ EX oDOÕúPDGD|UQHNOHULQ L]RODV\RQ YH LGHQWLILNDV\RQODUÕQGD ,62 ,62 \|QWHPL NXOODQÕOGÕ(%67.1) termofilik Campylobacter spp. ile%XQD J|UH NDUNDVÕQ ¶ininNRQWDPLQHROGX÷XVDSWDQGÕ.OWUWHNQL÷LLOHSLOLoNDUNDVÕQGDQWRSODPWHUPRILOLNCampylobacterCampylobacterVSS L]RODWÕ HOGH HGLOGL (OGH HGLOHQ WHUPRILOLN L]RODWÕQÕQ%57.0'sinin (239) C. jejuni, %40.50'inin (170) C. coli, %2.30'ünün (10) C. lariROGX÷XEHOLUOHQGLTermofilik CampylobacterVSSL]ROHHGLOHQNDUNDVÕQ¶LQGHQC. jejuniLOH ELUOLNWH GL÷HU WHUPRILOLN WUOHUL LGHQWLIL\H HGLOLUNHQ ¶ÕQGDQ VDGHFH GL÷HUtermofilik Campylobacter spp. (C. coli, C. lari) identifiye edildi.C. jejuni L]RODWÕ.OWU WHNQL÷L LOH WRSODP NDUNDVWDQ HOGH HGLOHQDUDVÕQGDQ VHoLOHQ L]RODWD 3&5 LúOHPL X\JXODQGÕ %XQD J|UH L]RODWÕQ ¶VL(%61.38) C. jejuniRODUDNGR÷UXODQÕUNHQ¶XGR÷UXODQPDGÕ6RQXo RODUDN $I\RQ¶GD VDWÕúD VXQXODQ G|NPH SLOLo NDUNDVODUÕQÕQ E\Nbölümünün (%67.1) termofilik CampylobacterWUOHULLOHNRQWDPLQHROGX÷XYHKDONCampylobacter türlerindenVD÷OÕ÷Õ LoLQ SRWDQVL\HO ELU ULVN ROXúWXUGX÷X VDSWDQPÕúWÕUkaynaNODQDELOHFHN JÕGD LQIHNVL\RQODUÕQÕQ SRWDQVL\HO VD÷OÕN ULVNL ROXúWXUPDPDVÕ YHKDON VD÷OÕ÷ÕQÕQ NRUXQPDVÕ EDNÕPÕQGDQ oLIWOLNWHQ EDúODPDN ]HUH \HWLúWLUPHDúDPDVÕQGD PH]EDKDGD YH VDWÕú \HUOHULQGH JÕGD JYHQOLN SURJUDPODUÕ YH +$&&3VLVWHPLQLQX\JXODQPDVÕQÕQ|QHPOLROGX÷XGúQOPHNWHGLU

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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