Prevalence of bacillus cereus in rabbit meat consumed in Burdur-Turkey, ıts enterotoxin producing ability and antibiotic susceptibility
Yükleniyor...
Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KAFKAS UNIV, VETERINER FAKULTESI DERGISI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The study was undertaken to determine the existence, enterotoxin producing ability and antibiotic susceptibility of Bacillus cereus at rabbit meat. B. cereus was enumerated by the surface plating method with mannitol egg yolk polymyxin agar. The BCET-RPLA test was used for detecting of diarrheal type-enterotoxin. The disk diffusion method was used for antimicrobial sensitivity test. B. cereus was found in 18 (36%) of 50 samples of rabbit meat, with the mean contamination level of 2.89x10(3) cfu/g in positive samples. The 8 (44.4%) of the total isolates of B. cereus was able to produce enterotoxin. While antibiotic resistance of B. cereus isolates was found to be 100% penicillin, 94.4% ampicillin, 27.7% streptomycin, 22.2% gentamicin and erythromycin, no resistance was detected to chloramphenicol and vancomycin.
Açıklama
Anahtar Kelimeler
Rabbit meat, Bacillus cereus, Enterotoxin, Antibiotic resistance
Kaynak
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
17
Sayı
Künye
Kursun, O., Guner, A., Ozmen, G. (2011). Prevalence of Bacillus cereus in Rabbit Meat Consumedin Burdur-Turkey, Its Enterotoxin Producing Ability and Antibiotic Susceptibility. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(Suppl-A), 31-35.
