Araştırma Makalesi
Detection of Clostridium perfringens and determination of enterotoxin genes (cpa and cpe) in traditional turkish chicken doner kebab
Öz
The demand for the fast-food industry in the world is increasing day by day. In this sense, chicken doner kebab becomes frequently preferred food source in daily life. At the same time, chicken doner kebab is both a good animal origin protein source and a cheaper option. Therefore, it is prepared and consumed in high amounts in Turkey. In this study, it was aimed to determine the presence of Clostridium perfringens and its toxin genes in traditional Turkish chicken doner kebabs purchased from restaurants and modified atmosphere packaged (MAP) samples collected from markets. For this purpose, 100 ready-to-cook and 100 ready-to-eat, totally 200 doner samples have been used as material. As a result, the prevalence of C. perfringens has been found 29%, 6% in ready-to-cook and ready-to-eat samples, respectively. The cpa gene was detected in all isolates. However, both cpa and cpe gene was found only in 4% of isolates.
Anahtar Kelimeler
Destekleyen Kurum
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Proje Numarası
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Teşekkür
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Kaynakça
- BAM (2001): BAM Chapter 16: Clostridium perfringens 2001. Available from: www.fda.gov/food/laboratory-methods-food/bam-chapter-16-clostridium-perfringens. (Accessed 10 March 2020).
- Bostan K, Yilmaz F, Muratoğlu K, et al (2009): A Study on The Microbiological Growth and Microbiological Quality in The Cooked Doner Kebabs. Kafkas Univ Vet Fak Derg, 17, 781-786.
- CDC (2018): Surveillance for Foodborne Disease Outbreaks United States, 2009–2015.
- Dar P, Wani S, Wani A, et al (2017): Isolation, identification and molecular characterization of Clostridium perfringens from poultry in Kashmir valley. J Entomol Zoo Stud, 5, 409-414.
- Elmali M, Ulukanli Z, Tuzcu M, et al (2005): Microbiological quality of beef doner kebabs in Turkey. J Food Saf Food Qual, 56, 25-48.
- Erol I, Goncuoglu M, Ayaz ND, et al (2008): Molecular typing of Clostridium perfringens isolated from turkey meat by multiplex PCR. Lett Appl Microbiol, 47, 31-34.
- Gharieb R, Saad M, Abdallah K, et al (2021): Insights on toxin genotyping, virulence, antibiogram profiling, biofilm formation and efficacy of disinfectants on biofilms of Clostridium perfringens isolated from poultry, animals and humans. J Appl Microbiol, 130, 819-831.
- Gholamiandehkordi A, Eeckhaut V, Lanckriet A, et al (2009): Antimicrobial resistance in Clostridium perfringens isolates from broilers in Belgium. Vet Res Commun, 33, 1031-1037.
- Ghoneim NH, Hamza DA (2017):Epidemiological studies on Clostridium perfringens food poisoning in retail foods. Rev Sci Tech, 36, 1025-1032.
- Hailegebreal G (2017): Review on Clostridium Perfringens Food Poisoning. Global Research J Public Health Epidemiol, 4, 104-109.
- Hampikyan H, Ulusoy B, Bingöl EB, et al (2008): İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol Cem Derg, 38, 87-94.
- Haskaraca G, Kolsarici N (2019): An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption. J Food Saf, 39, e12592.
- Heikinheimo A, Korkeala H (2005): Multiplex PCR assay for toxinotyping Clostridium perfringens isolates obtained from Finnish broiler chickens. Lett Appl Microbiol, 40, 407-411.
- Immerseel FV, Buck JD, Pasmans F, et al (2004): Clostridium perfringens in poultry: an emerging threat for animal and public health. Avian Pathol, 33, 537-549.
- Jang Y-S, Kim D-H, Bae D, et al (2020): Prevalence, toxin-typing, and antimicrobial susceptibility of Clostridium perfringens from retail meats in Seoul, Korea. Anaerobe, 64, 102235.
- Katsurayama AM, Planas PM, Dantas STA, et al (2020): Microbiological quality of “Doner kebab” sold in retail in Sao Paulo- Brazil. Braz J Dev, 6, 11639-11648.
- Kaya A, Özpınar H, Sancar BÇ (2018): Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab” Consumed in Istanbul. Asian J Agric Food Sci, 6, 78-83.
- Kayisoglu S, Yilmaz I, Demirci M, et al (2003): Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market. Food Control, 14, 469-474.
- Kilic B, Cassens RG, Borchert LL (2001): Influence of Turkey Meat on Residual Nitrite in Cured Meat Products. J Food Protect, 64, 235-239.
- Kilic B (2003): Effect of microbial transglutaminase and sodium caseinate on quality of chicken doner kebab. Meat Sci, 63, 417-421.
- Kilic B, Richards MP (2003): Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative Factors. J Food Sci, 68, 686-689.
- Kiu R, Hall LJ (2018): An update on the human and animal enteric pathogen Clostridium perfringens. Emerg Microbes & Infect, 7, 1-15.
- Küpeli Gençer V, Kaya M (2004): Yaprak Dönerin Mikrobiyolojik Kalitesi ve Kimyasal Bileşimi. Turk J Vet Anim Sci, 28, 1097-1103.
- Lopašovský Ľ, Terentjeva M, Kunová S, et al (2016): Microbiological quality of ready-to-eat foods produced in Slovakia. J Microbiol Biotechnol Food Sci, 5, 31-35.
- Mahamat Abdelrahim A, Radomski N, Delannoy S, et al (2019): Large-Scale Genomic Analyses and Toxinotyping of Clostridium perfringens Implicated in Foodborne Outbreaks in France. Front Microbiol, 10, 1-14.
- Meer RR, Songer JG (1997): Multiplex polymerase chain reaction assay for genotyping Clostridium perfringens. Am J Vet Res, 58, 702-705.
- Miki Y, Miyamoto K, Kaneko-Hirano I, et al (2008): Prevalence and Characterization of Enterotoxin Gene-Carrying Clostridium perfringens Isolates from Retail Meat Products in Japan. Appl Environ Microbiol, 74, 5366-5372.
- Mora ZV, Macias-Rodriguez ME, Arratia-Quijada J, et al (2020): Clostridium perfringens as Foodborne Pathogen in Broiler Production: Pathophysiology and Potential Strategies for Controlling Necrotic Enteritis. Animals (Basel), 10, 1718.
- OECD (2020): Meat consumption 2020. Available from: https://data.oecd.org/agroutput/meat-consumption.htm. (Accessed 10 March 2020).
- Öksüztepe G, Beyazgül P (2014): Elazığ’da Satılan Pişmiş Et ve Tavuk Dönerlerin Mikrobiyolojik Kalitesi. Fırat Uni J of Health Sci, 28, 65-71.
- Rood JI, Adams V, Lacey J, et al (2018): Expansion of the Clostridium perfringens toxin-based typing scheme. Anaerobe, 53, 5-10.
- Rouger A, Tresse O, Zagorec M (2017): Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms, 5, 50.
- Shaltout F, Zakaria I, Nabil M (2017): Detection and typing of Clostridium perfringens in some retail chicken meat products. BMVJ, 33, 283-291.
- TSE (1995): Rules For Producing-Uncooked of Doner. Ankara, Turkey: Turkish Standards Institute.
- Uzal FA, Freedman JC, Shrestha A, et al (2014): Towards an understanding of the role of Clostridium perfringens toxins in human and animal disease. Future Microbiol, 9, 361-377.
- Ünver Alçay A (2019): Investigation of Microbiological Quality of Cooked Chicken Doner Sold in Istanbul. Türk Mikrobiyol Cemiy Derg, 49, 74-85.
- Vazgecer B, Ulu H, Oztan A (2004): Microbiological and chemical qualities of chicken döner kebab retailed on the Turkish restaurants. Food Control, 15, 261-264.
- Yıldız Turp G, Yıldırım B (2019): Geleneksel Ürünümüz Döner; Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları. Turk Tarim Gida Bilim Teknol Derg, 7, 344.
- Yibar A, Cetin E, Ata Z, et al (2018): Clostridium perfringens Contamination in Retail Meat and Meat-Based Products in Bursa, Turkey. Foodborne Pathog Dis, 15, 239-245.
- Zhang T, Zhang W, Ai D, et al (2018): Prevalence and characterization of Clostridium perfringens in broiler chickens and retail chicken meat in central China. Anaerobe, 54, 100-103.
Yıl 2022,
, 117 - 122, 25.03.2022
Öz
Proje Numarası
-
Kaynakça
- BAM (2001): BAM Chapter 16: Clostridium perfringens 2001. Available from: www.fda.gov/food/laboratory-methods-food/bam-chapter-16-clostridium-perfringens. (Accessed 10 March 2020).
- Bostan K, Yilmaz F, Muratoğlu K, et al (2009): A Study on The Microbiological Growth and Microbiological Quality in The Cooked Doner Kebabs. Kafkas Univ Vet Fak Derg, 17, 781-786.
- CDC (2018): Surveillance for Foodborne Disease Outbreaks United States, 2009–2015.
- Dar P, Wani S, Wani A, et al (2017): Isolation, identification and molecular characterization of Clostridium perfringens from poultry in Kashmir valley. J Entomol Zoo Stud, 5, 409-414.
- Elmali M, Ulukanli Z, Tuzcu M, et al (2005): Microbiological quality of beef doner kebabs in Turkey. J Food Saf Food Qual, 56, 25-48.
- Erol I, Goncuoglu M, Ayaz ND, et al (2008): Molecular typing of Clostridium perfringens isolated from turkey meat by multiplex PCR. Lett Appl Microbiol, 47, 31-34.
- Gharieb R, Saad M, Abdallah K, et al (2021): Insights on toxin genotyping, virulence, antibiogram profiling, biofilm formation and efficacy of disinfectants on biofilms of Clostridium perfringens isolated from poultry, animals and humans. J Appl Microbiol, 130, 819-831.
- Gholamiandehkordi A, Eeckhaut V, Lanckriet A, et al (2009): Antimicrobial resistance in Clostridium perfringens isolates from broilers in Belgium. Vet Res Commun, 33, 1031-1037.
- Ghoneim NH, Hamza DA (2017):Epidemiological studies on Clostridium perfringens food poisoning in retail foods. Rev Sci Tech, 36, 1025-1032.
- Hailegebreal G (2017): Review on Clostridium Perfringens Food Poisoning. Global Research J Public Health Epidemiol, 4, 104-109.
- Hampikyan H, Ulusoy B, Bingöl EB, et al (2008): İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol Cem Derg, 38, 87-94.
- Haskaraca G, Kolsarici N (2019): An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption. J Food Saf, 39, e12592.
- Heikinheimo A, Korkeala H (2005): Multiplex PCR assay for toxinotyping Clostridium perfringens isolates obtained from Finnish broiler chickens. Lett Appl Microbiol, 40, 407-411.
- Immerseel FV, Buck JD, Pasmans F, et al (2004): Clostridium perfringens in poultry: an emerging threat for animal and public health. Avian Pathol, 33, 537-549.
- Jang Y-S, Kim D-H, Bae D, et al (2020): Prevalence, toxin-typing, and antimicrobial susceptibility of Clostridium perfringens from retail meats in Seoul, Korea. Anaerobe, 64, 102235.
- Katsurayama AM, Planas PM, Dantas STA, et al (2020): Microbiological quality of “Doner kebab” sold in retail in Sao Paulo- Brazil. Braz J Dev, 6, 11639-11648.
- Kaya A, Özpınar H, Sancar BÇ (2018): Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab” Consumed in Istanbul. Asian J Agric Food Sci, 6, 78-83.
- Kayisoglu S, Yilmaz I, Demirci M, et al (2003): Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market. Food Control, 14, 469-474.
- Kilic B, Cassens RG, Borchert LL (2001): Influence of Turkey Meat on Residual Nitrite in Cured Meat Products. J Food Protect, 64, 235-239.
- Kilic B (2003): Effect of microbial transglutaminase and sodium caseinate on quality of chicken doner kebab. Meat Sci, 63, 417-421.
- Kilic B, Richards MP (2003): Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative Factors. J Food Sci, 68, 686-689.
- Kiu R, Hall LJ (2018): An update on the human and animal enteric pathogen Clostridium perfringens. Emerg Microbes & Infect, 7, 1-15.
- Küpeli Gençer V, Kaya M (2004): Yaprak Dönerin Mikrobiyolojik Kalitesi ve Kimyasal Bileşimi. Turk J Vet Anim Sci, 28, 1097-1103.
- Lopašovský Ľ, Terentjeva M, Kunová S, et al (2016): Microbiological quality of ready-to-eat foods produced in Slovakia. J Microbiol Biotechnol Food Sci, 5, 31-35.
- Mahamat Abdelrahim A, Radomski N, Delannoy S, et al (2019): Large-Scale Genomic Analyses and Toxinotyping of Clostridium perfringens Implicated in Foodborne Outbreaks in France. Front Microbiol, 10, 1-14.
- Meer RR, Songer JG (1997): Multiplex polymerase chain reaction assay for genotyping Clostridium perfringens. Am J Vet Res, 58, 702-705.
- Miki Y, Miyamoto K, Kaneko-Hirano I, et al (2008): Prevalence and Characterization of Enterotoxin Gene-Carrying Clostridium perfringens Isolates from Retail Meat Products in Japan. Appl Environ Microbiol, 74, 5366-5372.
- Mora ZV, Macias-Rodriguez ME, Arratia-Quijada J, et al (2020): Clostridium perfringens as Foodborne Pathogen in Broiler Production: Pathophysiology and Potential Strategies for Controlling Necrotic Enteritis. Animals (Basel), 10, 1718.
- OECD (2020): Meat consumption 2020. Available from: https://data.oecd.org/agroutput/meat-consumption.htm. (Accessed 10 March 2020).
- Öksüztepe G, Beyazgül P (2014): Elazığ’da Satılan Pişmiş Et ve Tavuk Dönerlerin Mikrobiyolojik Kalitesi. Fırat Uni J of Health Sci, 28, 65-71.
- Rood JI, Adams V, Lacey J, et al (2018): Expansion of the Clostridium perfringens toxin-based typing scheme. Anaerobe, 53, 5-10.
- Rouger A, Tresse O, Zagorec M (2017): Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms, 5, 50.
- Shaltout F, Zakaria I, Nabil M (2017): Detection and typing of Clostridium perfringens in some retail chicken meat products. BMVJ, 33, 283-291.
- TSE (1995): Rules For Producing-Uncooked of Doner. Ankara, Turkey: Turkish Standards Institute.
- Uzal FA, Freedman JC, Shrestha A, et al (2014): Towards an understanding of the role of Clostridium perfringens toxins in human and animal disease. Future Microbiol, 9, 361-377.
- Ünver Alçay A (2019): Investigation of Microbiological Quality of Cooked Chicken Doner Sold in Istanbul. Türk Mikrobiyol Cemiy Derg, 49, 74-85.
- Vazgecer B, Ulu H, Oztan A (2004): Microbiological and chemical qualities of chicken döner kebab retailed on the Turkish restaurants. Food Control, 15, 261-264.
- Yıldız Turp G, Yıldırım B (2019): Geleneksel Ürünümüz Döner; Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları. Turk Tarim Gida Bilim Teknol Derg, 7, 344.
- Yibar A, Cetin E, Ata Z, et al (2018): Clostridium perfringens Contamination in Retail Meat and Meat-Based Products in Bursa, Turkey. Foodborne Pathog Dis, 15, 239-245.
- Zhang T, Zhang W, Ai D, et al (2018): Prevalence and characterization of Clostridium perfringens in broiler chickens and retail chicken meat in central China. Anaerobe, 54, 100-103.
Toplam 40 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | - |
| Yayımlanma Tarihi | 25 Mart 2022 |
| Yayımlandığı Sayı | Yıl 2022 |