Isolation and Identification of Campylobacter jejuni and Campylobacter coli F rom Various Animal Source Foods by Conventional Methods and PCR

Farklı Hayvansal Gıdalarda Campylobacter jejuni ve Campylobacter coli nin Konvansiyonel Kültürel Metod ve PCR ile İzolasyonu ve İ dentifikasyonu

Özet

Bu araştırmada Kuzeydoğu Anadolu Bölgesinde bulunan farklı market, kasap ve kesimhanelerden alınan tavuk eti, koyuneti (kıyma), sığıreti (kıyma) ve safrakesesiolmaküzere toplam 300örnekincelendi.TümörneklerCampylobacter jejuni veCampylobactercoliyönündenincelendi.Konvansiyonelmetodlarileörneklerin16sında(%5.3)Campylobacterspp. pozitifbulundu.İzolatlarbiyokimyasal analizler vePCRtekniği iletanımlandı.İzolatların12sinde(%75)Campylobacterjejuni ve4ünde(%25)Campylobactercoliidentifiyeedildi. Sonuçolarak, Campylobactertürlerinin,genellikleinsanlarahayvansal gıdalarlabulaşanakutbakteriyelgastroenteritisesebepolanönemlizoonozlardanolduğudüşünülmektedir

Abstract

In this study, 300 samples consisted of chicken meats, ground beef, and gallbladder of cattle and sheep werecollected from various markets, butchers and abattoirs in the Eastern Anatolia region in Turkey. The samples wereevaluated for the presence of Campylobacter jejuni and Campylobacter coli. Campylobacter spp. was isolated from 16(5.3%) of the samples by conventional methods. The isolates were identified by biochemical analyses and the polymerasechain reaction technique, which revealed that 12 (75%) of samples were Campylobacter jejuni while 4 (25%) of them wereCampylobacter coli. As a result, it was considered that Campylobacter species, an important category of microorganismscausing acute bacterial gastroenteritis in humans, are commonly transmitted through foods in animal origin.