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Journals / Kafkas Üniversitesi Veteriner Fakültesi Dergisi / 2014 / Cilt: 20 - Sayı: 6

Tüketime sunulan kıymalarda Escherichia coli O157:H7’nin ve bazı virülens genlerinin araştırılması

Examination of Escherichia coli O157:H7 and some virulence genes in marketed minced meat samples

RECEP KALIN
HASAN ÖNGÖR
Pages
957–960
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Also eae genes were observed in all the positive isolates.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the presence of Escherichia coli (E. coli) O157:H7 was investigated in minced meat samples.
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Key Findings & Data:E. coli O157:H7 was detected in six (7.5%) of the minced meat samples.
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Conclusion & Impact:Also eae genes were observed in all the positive isolates.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, the presence of Escherichia coli (E. coli) O157:H7 was investigated in minced meat samples. E. coli O157:H7 was detected in six (7.5%) of the minced meat samples. Examination of the positive isolates for the presence of virulence genes; stx1 was determined in one isolate, stx2 in three isolates and both stx1 and stx2 were found in one isolate. Also eae genes were observed in all the positive isolates.

Özet

Bu çalışmada, tüketime sunulan kıyma örneklerinin Escherichia coli (E. coli) O157:H7 yönünden incelenmesi amaçlandı. Kıyma örneklerinin 6’sında (%7.5) E. coli O157:H7 tespit edildi. Bu kıyma izolatları, virülens genleri bakımından incelendiğinde bir tanesinde stx1 , üç tanesinde stx2 ve bir tanesinde hem stx1 hem de stx2 geni tespit edildi. Ayrıca izolatların tümünde eae genlerinin varlığı gözlendi.

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Cite This Article

KALIN, R., ÖNGÖR, H. (2014). Tüketime sunulan kıymalarda Escherichia coli O157:H7’nin ve bazı virülens genlerinin araştırılması. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 20 - Sayı: 6, 957–960. https://ajindex.com/articles/272752

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