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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.identifier.issn1535-3141
dc.identifier.issn1556-7125
dc.identifier.urihttps://doi.org/10.1089/fpd.2017.2350
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9273
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.en_US
dc.description.sponsorshipProject Unit of Scientific Research Projects, Uludag UniversityUludag University [KUAP(V)-2014/06]en_US
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.en_US
dc.language.isoengen_US
dc.publisherMary Ann Liebert, Incen_US
dc.identifier.doi10.1089/fpd.2017.2350
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectClostridium perfringensen_US
dc.subjectmeaten_US
dc.subjectmeat-based productsen_US
dc.subjectenterotoxinen_US
dc.subjectenterotoxin genesen_US
dc.subjectEnterotoxinen_US
dc.subjectChickenen_US
dc.subjectCpeen_US
dc.subjectPrevalenceen_US
dc.subjectAnimalsen_US
dc.subjectHumansen_US
dc.subjectFoodsen_US
dc.subjectKebaben_US
dc.titleClostridium perfringens Contamination in Retail Meat and Meat-Based Products in Bursa, Turkeyen_US
dc.typearticleen_US
dc.relation.ispartofFoodborne Pathogens and Diseaseen_US
dc.departmentFakülteler, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Gıda Hijyeni ve Teknolojisi Ana Bilim Dalıen_US
dc.identifier.volume15en_US
dc.identifier.issue4en_US
dc.identifier.startpage239en_US
dc.identifier.endpage245en_US
dc.institutionauthorÇetin, Ece
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
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.identifier.wosWOS:000419558500001en_US
dc.identifier.scopus2-s2.0-85045481665en_US
dc.identifier.pmid29315008en_US


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