Adıyaman İlinde Tüketime Sunulan Tavuk Etlerinde Salmonella Spp. Yaygınlığının Son Zamanlarda Geliştirilen Biotinil-Tiramid Yöntemi İle Belirlenmesi

Yıl 2017, , 412 - 419, 20.12.2017

Muhsin Aydın

https://doi.org/10.29050/harranziraat.289167

Cited By: 1

Öz

Dünya genelinde, Salmonella spp. nörovirüslerden sonra en fazla besin zehirlenmesine
sebebiyet veren patojenik bakterilerdir. Salmonella
cinsine ait 2600’den fazla serovar tanımlanmış olup, bu cinse ait serovarların
en çok tercih ettiği konak kanatlı hayvanlardır. Dolayısıyla, Salmonella cinsine ait serovarlarının
sebebiyet verdiği gıda zehirlenmelerinin en yaygın olanı kümes hayvanları
etlerinin (özellikle tavuk eti ve bu etin kullanıldığı mamullerin)
tüketilmesiyle ortaya çıkmaktadır. Bu çalışmada Adıyaman İli’nde tüketime
sunulan kümes hayvanı (tavuk) etlerinde Salmonella
cinsine ait bakterilerin yaygınlığının belirlenmesi amaçlanmıştır. Bu amaç için
Salmonella spp.’ye spesifik olarak
bağlanabilen manyetik mikro boncuklar kullanılmış ve immünomanyetik separasyon
(IMS) yapılarak bakteriler izole edilmiştir. Daha sonra tiramid amplifikasyonu
(TA) yardımı ile bu patojenik bakterilerin kanatlı etlerindeki bulunma oranları
belirlenmiştir. Bu çalışmada perakende olarak satılan tavuk etlerinden rastgele
olarak seçilen 124 örnek çalışılmış ve bunların 35 (% 28.23) adedinde Salmonella spp.’ye rastlanılmıştır.

Anahtar Kelimeler

Salmonella, Biyotin, Kanatlı etleri, Manyetik boncuklar, Sinyal amplifikasyonu

Determinaton of Salmonella spp. Prevalence by a Recently Developed Biotinyl-Tyramide Signal Amplification from Retailed Poultry Meat in Adıyaman Province

Öz

Worldwide, species belonging to the
genus Salmonella are pathogenic
bacteria and are the second most food poisoning causative agents after
noroviruses. More than 2600 serovar of Salmonella
have been defined, and their primary reservoir is poultry. Therefore,
salmonellae serovars are most frequently associated with consumption of poultry
meat and poultry products, which leads to Salmonella-related
foodborne illnesses. The main purpose of this study was to determine the
prevalence of Salmonella spp. by use
of biotinyl-tyramide signal amplification from retail poultry (chicken) meat in
Adıyaman province. For this purpose, magnetic micro-beads which can
specifically bind to Salmonella spp.,
was used for isolation by applying Immunomagnetic Separation (IMS), and
Tyramide Amplification (TA) was used for detection of the bacteria in order to
determine the presence (by ratio) of Salmonella
spp. in poultry meat. In this study, 124 samples of poultry meat were studied
and 35 (28.23%) of them were Salmonella
positive.

Anahtar Kelimeler

Salmonella, Biotin, Poultry, Magnetic beads, Signal amplification

Kaynakça

• Aydin, M., Herzig, G.P.D., Jeong, K.C., Dunigan, S., Shah, P., Ahn, S. 2014. Rapid and sensitive detection of Escherichia coli O157:H7 in milk and ground beef using magnetic bead-based immunoassay coupled with tyramide signal amplification. Journal of Food Protection, 77 (1): 100-105.
• Balamurugan, S. 2010. Growth temperature associated protein expression and membrane fatty acid composition profiles of Salmonella enterica serovar Typhimurium. Journal of Basic Microbiology, 50: 507-518.
• BAM. 1998. (Bacteriological Analytical Manual), 8th Edition, Revision A, 1998. Chapter 4. http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm. Erişim tarihi: 27.10.2016.
• Bhunia, A.K. 2008. Foodborne microbial pathogens. Springer Science+Business Media, LLC, New York, NY, 158p.
• CDC-FoodNet. (2009). Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food – 10 states, 2009. MMWR, 59, 418-422.
• Dos Santos, S.A., De Andrade, Jr. D.H., De Andrade, D.R. 2011. TNF-a production and apoptosis in hepatocytes after Listeria monocytogenes and Salmonella Typhimurium invasion. Revista do Instituto de Medicina Tropical de Sao Paolo, 53: 107-112.
• 3458-3463.
• Durant, J.A., Corrier, D.E., Byrd, J.A., Stanker, L.H., Ricke, S.C. 1999. Feed deprivation affects crop environment and modulates Salmonella enteritidis colonization and invasion of Leghorn hens. Applied Environmental Microbiology, 65: 1919-1923.
• GGD (Gıda Güvenliği Derneği). 2013. Gıda kaynaklı Salmonella infeksiyonları ve son durum. http://www.ggd.org.tr/icerik.php?id=462. Erişim tarihi: 18.11.2016
• Grimont, P.A.D., Weill, F.X. 2007. Antigenic formulae of the Salmonella serovars, ninth ed. Institut Pasteur, Paris.
• Herzig, G.P.D., Aydin, M., Dunigan, S., Shah, P., Jeong, K.C., Park, S.H., Ricke, S.C., Ahn, S. 2016. Magnetic bead-based immunoassay coupled with tyramide signal amplification for detection of Salmonella in foods. Journal of Food Safety, 36: 383–391.
• Jasson, V., Jacxsens, L., Luning, P., Rajkovic, A., Uyttendaele, M. 2010. Alternative microbial methods: An overview and selection criteria. Food Microbiology, 27: 710–730.
• Kwon, Y.M., Ricke, S.C. 1998. Induction of acid resistance of Salmonella Typhimurium by exposure to short-chain fatty acids. Applied Environmental Microbiology, 64:
• Monadi, A.R., Mirzaei, H., Javadi, A., Hosseinzade, N., Amjadi, Y. 2010. Effects of some probiotics on Salmonella Typhi during associated growth in milk. African Journal of Microbiology Research, 4: 2708-2711.
• Park, S.H., Aydin, M., Khatiwara, A., Dolan, M.C., Gilmore, D.F., Bouldin, J.L., Ahn, S., Ricke, S.C. 2014. Current and emerging technologies for rapid detection and characterization of Salmonella in poultry and poultry products. Food Microbiology, 38: 250-262.
• Porwollik, S., Boyd, E.F., Chay, C., Cheng, P., Florea, L., Proctor, E., McClelland, M. 2004. Characterization of Salmonella enterica subspecies I genovars by use of microarrays. Journal of Bacteriology, 18: 5883-5898.
• Ricke, S.C. 2003a. Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poultry Science, 82: 632-639.
• Ricke, S.C. 2003b. The gastrointestinal tract ecology of Salmonella Enteritidis colonization in molting hens. Poultry Science, 82: 1003-1007.
• Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Jones, J.L., Griffin, P.M. 2011. Foodborne illness acquired in the United States—major pathogens. Emerging Infectious Diseases, 17: 7-15.
• Stannard, C. 1997. Development and use of microbiological criteria for foods. Food Science Technology Today, 11: 137–177.
• Tauxe, R.V. 2002. Emerging foodborne pathogens. International Journal of Food Microbiology, 78: 31-41.