Sığır ve koyun kıymalarında arcobacter türlerinin prevalansı ve multipleks PCR tekniği ile identifiye edilmesi
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Dosyalar
Tarih
2007-12-11
Yazarlar
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Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalısmada, Kayseri ilinde tüketime sunulan koyun ve sıgır kıymalarında Arcobacter türlerinin varlıgı arastırılmıstır. Ayrıca çalısma sonucunda elde edilen izolatlardan multiplex Polimerase Chain Reaction (m PCR) teknigi ile tür düzeyinde identifikasyon gerçeklestirlmistir. Arastırmada, toplam 200 adet (100 adet sıgır kıyma ve 100 adet koyun kıyma) kıyma numunesi incelenmistir. Numuneler steril distile su ile homojenize edildikten sonra Arcobacter Zenginlestirme Besiyeri (AZB) içerisinde 30° C'de 48 saat inkübe edildi. nkübasyon süresi sonunda AZB'de üreyen süpheli kültürler Membran Filtrasyon Teknigi kullanılarak kanlı agar üzerine inoküle edildi. Çalısmada incelenen 200 kıyma numunesinin 85'inde Arcobacter spp. izole edildi. Elde edilen izolatlar uygulanan mPCR islemi sonucunda 85 pozitif örnegin 79'unda (% 92,9) A. butzleri, 6'sı (% 7,1) A.skirrowi olarak tespit edildi. 100 adet sıgır kıyma örneginin 40'ı (% 40) A. butzleri, 2'si (% 2) A. skirrowi olarak identifiye edildi. Koyun kıyma örneginin 39'u (% 39) A. butzleri olarak, 4'ü (% 4) A. skirrowi olarak identifiye edildi. Sonuç olarak Kayseri ilinde satısa sunulan kıymaların Arcobacter türlerinden özellikle A. butzleri ve az sıklıkta A. skirrowi ile kontamine oldugu belirlenmistir. Arcobacter türlerinin insanlarda hastalık yapmaları özellikle A. butzleri'nin insanlarda enteritis, kronik diyare ve septisemi vakalarından izole edilmesi nedeni ile kıymalardaki A. butzleri oranı halk saglıgı açısından önemli bir risk faktörü olabilecegi belirlenmistir.
In this study, presence of Arcobacter species in ground meat from cattle and sheep in Kayseri province (Turkey) were investigated. Identification of Arcobacter species in isolates of ground meat from cattle and sheep using multiplex PCR (mPCR) techniques were carried out. A total of 200 samples (100 cattle ground meat and 100 sheep ground meat) were examined. The samples were homogenized with distilled water and incubated in Arcobacter Enrichment Media (AZB) at 30 oC for 48 hours. After the incubation in AZB, grown suspected cultures were inoculated into agar using membrane Filtration Techniques. Eighty-five out of 200 meat samples were isolated Arcobacter spp. positive. Of these positive samples, 79 (92.9%) A. butzleri and 6 (7.1%) A. skirrow were detected. Forty out of 100 cattle meat ground were identified with A. butzleri (40%) and only 2 (2%) with A. skirrow, whereas 39 (39%) with A. butzleri and 4 (4%) with A. skirrow in ground sheep meat samples. In conclusion, marketed ground meat samples in Kayseri province were contaminated with Arcobacter, particularly very often with A. butzleri but less often with A. skirrowi. It was also concluded that Arcobacter species particularly A. butzleri may have a risk factor for human health with the fact that A. butzleri causes enteritis, chronic diarrhea, and septicemia in humans.
In this study, presence of Arcobacter species in ground meat from cattle and sheep in Kayseri province (Turkey) were investigated. Identification of Arcobacter species in isolates of ground meat from cattle and sheep using multiplex PCR (mPCR) techniques were carried out. A total of 200 samples (100 cattle ground meat and 100 sheep ground meat) were examined. The samples were homogenized with distilled water and incubated in Arcobacter Enrichment Media (AZB) at 30 oC for 48 hours. After the incubation in AZB, grown suspected cultures were inoculated into agar using membrane Filtration Techniques. Eighty-five out of 200 meat samples were isolated Arcobacter spp. positive. Of these positive samples, 79 (92.9%) A. butzleri and 6 (7.1%) A. skirrow were detected. Forty out of 100 cattle meat ground were identified with A. butzleri (40%) and only 2 (2%) with A. skirrow, whereas 39 (39%) with A. butzleri and 4 (4%) with A. skirrow in ground sheep meat samples. In conclusion, marketed ground meat samples in Kayseri province were contaminated with Arcobacter, particularly very often with A. butzleri but less often with A. skirrowi. It was also concluded that Arcobacter species particularly A. butzleri may have a risk factor for human health with the fact that A. butzleri causes enteritis, chronic diarrhea, and septicemia in humans.
Açıklama
Anahtar Kelimeler
Kıyma, Arcobacter spp., İzolasyon, İdentifikasyon, Ground meat, Isolation, Identification
Kaynak
WoS Q Değeri
Scopus Q Değeri
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Sayı
Künye
Ertaş, N. (2007). Sığır ve koyun kıymalarında arcobacter türlerinin prevalansı ve multipleks PCR tekniği ile identifiye edilmesi. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
