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Journals / Atatürk Üniversitesi Veteriner Bilimleri Dergisi / 2007 / Cilt: 2 - Sayı: 4

Investigations on thermophilic Campylobacter spp. in Turkey meat and products

Hindi eti ve ürünlerinde termofilik Campylobacter türlerinin varlığının araştırılması

Mustafa ARDIÇ
Ahmet GÜNER
Yusuf DOĞRUER
Gürkan UÇAR
Abdullah KELEŞ
Pages
129–133
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

It was concluded that turkey meat carcasses have a potential risk to human health.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, totallly 117 turkey meat and turkey meat product samples obtained from Konya retail markets were investigated for presence of Campylobacter ssp.
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Key Findings & Data:In the study, 55 turkey meat samples, 52 turkey meat product samples and 10 edible offal samples (5 liver and 5 heart) were investigated.
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Conclusion & Impact:It was concluded that turkey meat carcasses have a potential risk to human health.
🔬Design:Research Article
📍Scope:25 samples
⚙️Variables:Domain Parameters

Abstract

In this study, totallly 117 turkey meat and turkey meat product samples obtained from Konya retail markets were investigated for presence of Campylobacter ssp. For isolation and identification of Campylobacter spp., the method recommended by FDA was used. In the study, 55 turkey meat samples, 52 turkey meat product samples and 10 edible offal samples (5 liver and 5 heart) were investigated. Campylobacter spp. were isolated from 25 samples of totally 117 samples( 21,36%) while 6 of them (5.12%) were identified as C. jejuni, 10 of them (8.54%) were identified as C. coli and 9 of them (7.69%) were identified as C. lari. Campylobacter spp. were not found in turkey meat products. As a result, Campylobacter spp. were isolated from turkey meat and edible offals at important levels. It was concluded that turkey meat carcasses have a potential risk to human health.

Özet

Araştırmada, Konya piyasasından temin edilen hindi eti ve ürünlerinde termofilik Campylobacter türlerinin (C. jejuni, C. coli, C. lari) insidensi araştırıldı. Campylobacter türlerinin izolasyon ve identifikasyonunda FDA (Food Drug Administration) tarafından önerilen metot kullanıldı. Araştırmada 55 adet hindi karkas parçaları (but, göğüs, kanat, gerdan), 52 adet hindi eti ürünü (köfte, burger, döner, sucuk, salam, sosis, jambon) ve 10 adet yenilebilir iç organ(5 adet karaciğer, 5 adet kalp) incelendi. incelenen toplam 117 numuneden 25’inde Campylobacter izole edildi. Bunların 6 adedinin C. jejuni (%5.12), 10 adedinin C. coli (%8.54), ve 9 adedinin de C. lari (%7.69) olduğu belirlendi. Hindi eti ürünlerinde ise Campylobacter türlerine rastlanılmadı. Sonuç olarak hindi karkas parçalarında ve iç organlarda önemli düzeyde Campylobacter türleri tespit edildi. Halk sağlığı açısından hindi karkaslarının risk oluşturabileceği, fakat hindi eti ürünlerinin güvenle tüketilebileceği sonucuna varıldı.

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Cite This Article

ARDIÇ, M., GÜNER, A., DOĞRUER, Y., UÇAR, G., KELEŞ, A. (2022). Investigations on thermophilic Campylobacter spp. in Turkey meat and products. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, Cilt: 2 - Sayı: 4, 129–133. https://ajindex.com/articles/456143

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