Clostridium perfringens Contamination in Retail Meat and Meat-Based Products in Bursa, Turkey

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dc.authorscopusid38762296900
dc.authorscopusid57200978804
dc.authorscopusid42360917900
dc.authorscopusid56394561200
dc.authorscopusid8607410400
dc.authorwosidTayar, Mustafa/AAH-2904-2021
dc.authorwosidata, zafer/W-7994-2019
dc.authorwosidÇETİN, Ece/ABA-8198-2020
dc.contributor.authorYıbar, Artun
dc.contributor.authorÇetin, Ece
dc.contributor.authorAta, Zafer
dc.contributor.authorErköse, Evren
dc.contributor.authorTayar, Mustafa
dc.date.accessioned2022-05-11T14:42:12Z
dc.date.available2022-05-11T14:42:12Z
dc.date.issued2018
dc.departmentFakülteler, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Gıda Hijyeni ve Teknolojisi Ana Bilim Dalı
dc.description.abstractThis study examined the incidence of Clostridium perfringens in raw, ready-to-cook (RTC), and ready-to-eat (RTE) meat and meat-based products (N=306) collected from restaurants, supermarkets, and butcher shops in Bursa, Turkey. In addition, we investigated the presence of the C. perfringens enterotoxin (CPE), as well as cpe genes and their source (chromosomal or plasmid borne). In this study, tryptose sulfite cycloserine (TSC) agar for classic culture isolation and API and real-time polymerase chain reaction (RT-PCR) techniques were used to identify C. perfringens and detect cpa and cpe genes from these products, respectively. Seventeen C. perfringens isolates (5.6%) were isolated and identified with API 20A. In addition, 42 of 81 suspicious isolates (51.9%) were identified as C. perfringens using RT-PCR. Of the 81 suspicious isolates tested by RT-PCR, 22 (27.2%) carried the cpe gene either on the plasmid or chromosome. Twenty-one isolates were positive for chromosomal cpe (C-cpe), and one was positive for plasmid-borne cpe (P-cpe). CPE was detected in 31.8% (7/22) of the cpe positive isolates by the PET-RPLA test. In conclusion, C. perfringens and their CPEs were present in raw, RTC, and RTE meat and meat-based foods in this study. It is emphasized that the presence of C. perfringens and the cpe gene in these foods may be a potential risk for human health.
dc.description.sponsorshipProject Unit of Scientific Research Projects, Uludag UniversityUludag University [KUAP(V)-2014/06]
dc.description.sponsorshipThis work was supported by the Project Unit of Scientific Research Projects, Uludag University (Project No: KUAP(V)-2014/06). This article was edited before submission by American Journal Experts (AJE). The authors thank Assoc. Prof. Dr. Sahan Guran (Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Dicle University) for kindly providing the positive control NCTC 8239.
dc.identifier.doi10.1089/fpd.2017.2350
dc.identifier.endpage245
dc.identifier.issn1535-3141
dc.identifier.issn1556-7125
dc.identifier.issue4en_US
dc.identifier.pmid29315008
dc.identifier.scopus2-s2.0-85045481665
dc.identifier.scopusqualityQ1
dc.identifier.startpage239
dc.identifier.urihttps://doi.org/10.1089/fpd.2017.2350
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9273
dc.identifier.volume15
dc.identifier.wosWOS:000419558500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÇetin, Ece
dc.language.isoen
dc.publisherMary Ann Liebert, Inc
dc.relation.ispartofFoodborne Pathogens and Disease
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectClostridium perfringens
dc.subjectmeat
dc.subjectmeat-based products
dc.subjectenterotoxin
dc.subjectenterotoxin genes
dc.subjectEnterotoxin
dc.subjectChicken
dc.subjectCpe
dc.subjectPrevalence
dc.subjectAnimals
dc.subjectHumans
dc.subjectFoods
dc.subjectKebab
dc.titleClostridium perfringens Contamination in Retail Meat and Meat-Based Products in Bursa, Turkey
dc.typeArticle

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