An investigation on thermophilic Campylobacter spp. in partridge (A. chukar) meat

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dc.contributor.authorUçar G.
dc.contributor.authorTekinşen K.K.
dc.contributor.authorTelli N.
dc.contributor.authorErdem H.A.
dc.contributor.authorTelli A.E.
dc.date.accessioned2020-03-26T18:58:59Z
dc.date.available2020-03-26T18:58:59Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe partridges used in this study were taken from privately controlled rearing farm. In the study, 20 partridges (10 male and 10 female) were used. Partridge meats, which were slaughtered in a special poultry slaughterhouse, were brought to the laboratory under aseptic and cold conditions and examined. Thermophilic Campylobacter isolation and identification from samples were based on the method reported by Food and Drug Administration. In this study, 20 partridge samples were examined. Campylobacter species were isolated 11 samples. 8 (40%) of them C. coli, 2 (10%) of them C. jejuni and 1 of them were isolated as C. lari. When the gender is taken into consideration, C. coli were detected in 4 female partridge meats (40%), C. coli was detected from 4 male partridge meat (40%) and 2 of them (20%) C. jejuni and 1 of them (10%) were isolated as C. lari. Partridge meat poses a risk to public health and was concluded that some precautions should be taken. For this reason, breeders should be very careful about the rules of personal and general hygiene. By using chlorinated water in coops and doing Campylobacter vaccinations, Campylobacter colonization was reduced. By using tools and methods which reduced contamination to the lowest level during the slaughtering, protection from breakage of the cold-chain and cross-contamination should be considered. As one of the major causes of food-borne gastrointestinal diseases all over the world, the risk of campylobacteriosis cases can be minimized with applications of sufficient heat process at stage of preparation for consumption and making the routine isolation and identification of Campylobacter.en_US
dc.identifier.endpage84en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage82en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31369
dc.identifier.volume12en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWFL Publisher Ltd.en_US
dc.relation.ispartofJournal of Food, Agriculture and Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPartridge meaten_US
dc.subjectThermophilic Campylobacteren_US
dc.titleAn investigation on thermophilic Campylobacter spp. in partridge (A. chukar) meaten_US
dc.typeArticleen_US

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