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The main bacterial infections and intoxications related to turkey meat

Yıl 2009, Cilt: 56 Sayı: 1, 47 - 54, 01.03.2009

Özlem İşeri İrfan Erol

https://doi.org/10.1501/Vetfak_0000002182

Öz

Turkey meat consumption was recently increased in spite of chicken meat as a major part of poultry meat consumption in Turkey. Turkey meat is an important source of protein with a low cholesterol content. However, turkey meat should be considered with regard to foodborne diseases because pathogen microorganisms will be found extensively in poultry and those can rapidly spread within the flock and cause cross-contamination during slaughter process, and turkey meat can be source of foodborne bacterial pathogens. The principal bacterial infection and intoxication agents which arised from turkey meat were Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus and Clostridium perfringens. The contamination of turkey meat with pathogenic microorganisms will be occurred through farm to table stages if hygienic precautions did not take, and sometimes the consumption of contaminated turkey meat would be caused to infections and intoxications. Therefore turkey meat will be produced under suitable hygenic and technological conditions

Anahtar Kelimeler

Turkey meat bacterial pathogens infection intoxication

Kaynakça

  • Adams BW, Mead GC (1983): Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further processing operations. J Hyg 91, 479-490.
  • Ali MS, Fung DYC (1991): Occurrence of Clostridium perfringens in ground beef and ground turkey evaluated by three methods. J Food Safety, 11, 197-203.
  • Altekruse SF, Stern NJ, Fields PI, Swerdlow DL (1999): Campylobacter jejuni an emerging foodborne pathogen. Emerging Infect Dis, 5, 28-35.
  • Anonim (1985): Centers for Disease Control. Turkey- associated salmonellosis at an elementary school - Georgia. MMWR, 34, 707-708.
  • Anonim (1986): Centers for Disease Control. Staphylococcal food poisoning from turkey at a country club buffet- New Mexico. MMWR, 35, 715-716.
  • Anonim (1989): Centers for Disease Control. Epidemiologic notes and reports listeriosis associated with consumption of turkey franks. MMWR, 38, 267-268.
  • Anonim (1991): Communicable Disease Report. Poultry- associated outbreaks of food poisoning. CDR Weekly, 1, 231-234.
  • Anonim (2000): Centers for Disease Control. Multistate outbreak of listeriosis United States 2000. MMWR, 49,1129-1130.
  • Anonim (2001): Devlet Planlama Teşkilatı, Sekizinci Beş Yıllık Kalkınma Planı, Kanatlı etleri ve yumurta ürünleri sanayi alt komisyon raporu. Erişim tarihi: 17.8. 2003 Erişim adresi: http://ekutup.dpt.gov.tr/gida/oik646.pdf.
  • Anonim (2001): British poultry council-Nutrition. Erişim tarihi: 01.03. 2004
  • Erişim adresi: http://www.poultry.uk.com/food/nutrition.htm.
  • Anonim (2001): Communicable Disease Report. General outbreaks of foodborne illness England and Wales: Laboratory reports October to December 2000. CDR Weekly, 11.
  • Anonim (2002): Outbreak of multidrug resistant Salmonella Typhimurium DT120 due to ready to eat turkey meat in Denmark. Eurosurveillance Weekly, 6.
  • Anonim (2002): Centers for Disease Control. Public health dispatch: Outbreak of listeriosis- Northeastern United States, 2002. MMWR, 51, 950-951.
  • Anonim (2005): United States Department of Agriculture Food Safety and Inspection Service, Science and Technology, Microbiology Division, May 1996, Nationwide Raw Ground Turkey Microbiological Survey. Erişim tarihi: 18.01.2005 Erişim adresi: http://www.
  • Anonim (2006): Kanatlı Bilgileri Yıllığı 2006. Besd-Bir, Yayın No:7, İlke Emek- Matbaacılık ve Yayıncılık, Ankara.
  • Atanassova V, Meindl A, Ring C (2001): Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP- PCR. J Food Prot, 63, 1144-1153.
  • Ayaz ND, Erol İ (2006). Hindi kıymalarından Listeria monocytogenes’in immuno manyetik separasyon ile saptanması ve izolatların antibiyotik duyarlılıklarının belirlenmesi. 2. Ulusal Veteriner Gıda Hijyeni Kongresi, 18-20 Eylül, İstanbul, Bildiri Kitabı,108-115.
  • Barrow PA, Simpson JM, Lovell MA (1988): Intestinal colonization in the chicken by food poisoning Salmonella serotypes: microbial characteristics associated with faecal excretion. Avian Pathol, 17, 571-588.
  • Beli E, Telo A, Duraku E (2001): Salmonella serotypes isolated from turkey meat in Albania. Int J Food Microbiol, 63, 165-167.
  • Bystron J, Molenda J, Bania J, Kosek-Paszkowska K, Czerw M (2005): Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat. Polish J Vet Sci, 8, 37-40.
  • Caroli G, Armani G, Sciacca A, Bargagna M, Levre E (1977): Two outbreaks of “Clostridium perfringens”food poisoning: epidemiological remarks. Ann Sclavo, 19, 494- 501.
  • Daniels NA, Mackinnon L, Rowe SM, Bean NH, Griffin PM, Mead PS (2002): Foodborne disease outbreaks in United States schools. Pediatr Infect Dis, 21, 623-628.
  • Erbay UO (2006): Hindi Kalp ve Karaciğerlerinde Campylobacter Türlerinin Varlığı. Yüksek Lisans Tezi. Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, 40-45.
  • Erol İ, Göncüoğlu M, Ayaz ND, Bilir Ormancı FS, Hildebrandt G (2008). Molecular typing of Clostridium perfringens isolated from turkey meat by multiplex PCR. Lett Appl Microbiol, in Press.
  • Erol İ (2007): Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık Ltd. Şti.,Ankara, 60-70.
  • Erol İ, Bilir Ormancı FS, Ayaz ND, İşeri Ö, Sarıgüzel D (2006). Hindi etlerinden izole edilen Salmonella spp., Listeria monocytogenes ve Clostridium perfringens izolatlarının antibiyotik dirençliliğinin belirlenmesi. 2.Ulusal Veteriner Gıda Hijyeni Kongresi, 18-20 Eylül, İstanbul, Bildiri Kitabı,116-123.
  • Erol İ, İşeri Ö (2004). Stafilokokal enterotoksinler. Ankara Üniv Vet Fak Derg, 51, 239-245.
  • Erol İ, Usca A (1996). Donmuş piliç karkaslarından izole edilen koagulaz pozitif stafilokokların enterotoksin oluşturma yeteneklerinin SET-RPLA testi ile belirlenmesi. Ankara Üniv Vet Fak Derg, 43, 443-448.
  • Fakhr MK, McEvoy JM, Sherwood JS, Logue JM (2006): Adding a selective enrichment step to the IQ- CheckReal time PCR improves the detection of Salmonella in naturally contaminated retail turkey meat products. Lett Appl Microbiol, 43, 78-83.
  • Farber JM, Peterkin PI (1991): Listeria monocytogenes in foods: an overview. J Food Prot, 56, 640-643.
  • Fratamico PM (2003): Comparison of culture, polymerase chain reaction (PCR), TaqMan Salmonella, and Transia Card Salmonella assays for detection of Salmonella spp. in naturally-contaminated ground chicken, ground turkey, and ground beef. Mol Cell Probes, 17, 215-221.
  • Harvey J, Patterson JT, Gibbs PA (1982): Enterotoxigenicity of Staphylococcus aureus strains isolated from poultry: raw poultry carcasses as a potential food poisoning hazard. J Appl Bacteriol, 52, 251-258.
  • İşeri Ö (2007): Hindi Kıymalarında Salmonella’ların Varlığı ve Antibiyotik Dirençliliklerinin Belirlenmesi. Doktora Tezi. Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, 51-60.
  • Jay JM (1992): Food poisoning caused by Gram-positive sporeforming bacteria. 479-487. In: Modern Food Microbiology, AVI Book, New York.
  • Kessel AS, Gillespie IA, O’Brien SJ, Adak GK, Humphrey TJ, Ward LR (2001): General outbreaks of infectious intestinal disease linked with poultry, England and Wales, 1992-1999. Commun Dis Public Health, 4, 171-177.
  • Kılıç S (2007): Hindi Etlerinden İzole Edilen Koagulaz Pozitif Stafilokokların Enterotoksin Oluşturma Yeteneklerinin EIA (Enzyme Immuno Assay) Yöntemiyle Belirlenmesi. Yüksek Lisans Tezi. Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, 46-49.
  • Lammerding AM, Garcia MM, Mann ED, Robinson Y, Dorward WJ, Truscott RB, Tittiger F (1988): Prevalence of Salmonella and thermophilic Campylobacter in fresh pork, beef, veal and poultry in Canada. J Food Prot, 51, 47-52.
  • Loewenherz LK, Heitman M, Hildebrant G (1996): Survey about the occurrence of Campylobacter jejuni in food of animal origin. Fleischwirtsch, 76, 958-961.
  • Logue CM, Sherwood JS, Elijah LM, Olah PA, Dockter MR (2003): The incidence of Campylobacter spp. on processed turkey from processing plants in the Midwestern United States. J Appl Microbiol, 95, 234-241.
  • Looveren VL, Daube G, Zutter LD, Dumont JM, Lammens C, Wijdooghe M, Van Damme P, Jouret M, Cornelis M, Goossens H (2001): Antimicrobial susceptibilities of Campylobacter strains isolated from food animals in Belgium. J Antimicrob Chemother, 48, 235-240.
  • Lovett J (1989): Listeria monocytogenes. 284-311. In: MP Doyle (Ed), Foodborne Bacterial Pathogens. Marcel Dekker, New York.
  • Masiero L (1993): Nutrional qualities of turkey meat. World Poult Misset, 9, 42-43.
  • McClane BA (1992): Clostridium perfringens enterotoxin: Structure, action and detection. J Food Safety, 12, 237- 252.
  • Mead PS, Slutsker L, Dietz V, McCaing F, Bresee JS, Shapiro C, Griffin P, Tauxe RV (1999): Food-related illness and death in the United States. Emerg Inf Dis, 5, 607-625.
  • Meehan PJ, Atkeson T, Kepner DE, Melton M (1992): A foodborne outbreak of gastroenteritis involving two different pathogens. American J Epidemiol, 136, 611-616.
  • Nachamkin I (1997): Campylobacter jejuni. 159-170. In: MP Doyle, LR Beuchat, TJ Montrille (Ed), Food Microbiology. Fundamentals and Frontiers. ASM Press Washington DC.
  • Notermans S, Dufrenne J, Van Leeuwen WJ (1982): Contamination of broiler chickens by Staphylococcus aureus during processing: incidence and origin. J Appl Bacteriol, 52, 275-280.
  • Ojeniyi B, Christensen J, Bisgaard M (2000): Comparative investigations of Listeria monocytogenes isolated from a turkey processing plant, turkey products, and from human cases of listeriosis in Denmark. Epidemiol Infect, 125, 303-308.
  • Rayes HM, Genigeorgis C, Farve TB (1983): Prevalence of Campylobacter jejuni on turkey wings at the supermarket level. J Food Prot, 46, 292-294.
  • Rosef O, Gondrosen B, Kapperud G (1984): Campylobacter jejuni and Campylobacter coli as surface contaminants of fresh and frozen poultry carcasses. Int J Food Microbiol, 1, 205-215.
  • Samelis J, Metaxopoulos J (1999): Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant. Food Microbiol, 16, 465-477.
  • Sarıgüzel D, Erol İ (2005): Occurrence of Clostridum perfringens in ground turkey and investigation of the isolates for the presence of cpe by PCR. In: proceedings of 14th World Veterinary Poultry Congress. pp.F14-605 (502).
  • Shandera WX., Tormey MP, Blaser MJ (1992): An outbreak of bacteremic Campylobacter jejuni infection. Abstract. Mt Sinai J Med, 59, 53-56.
  • Silliker JH, Baird-Parker AC, Bryan FL, Christian JHB, Roberts TA, Tompkin RB (1988): Food processing. 207-257. In: Microorganisms in Foods, Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Blackwell Scientific Publications, Oxford.
  • Synnott MB, Brindley M, Gray J, Dawson JK (1998): An outbreak of Salmonella agona infection associated with precooked turkey meat. Commun Dis Public Health, 1, 176-179.
  • Tauxe R (1991): Salmonella:a post modern pathogen. J Food Prot, 54, 563-568.
  • Tezaguic F, Falls RSW, Headley V (2000): Don’t let the turkey get you down. Disease Prevention News, 60,1-8.
  • Wesley IV, Harmon KM, Dickson JS, Schwartz AR (2002): Application of a multiplex polymerase chain reaction assay for the simultaneous confirmation of Listeria monocytogenes and other Listeria species in turkey sample surveillance. J Food Protect, 65, 780-785.
  • White DG, Zhao SDVM, Sudler RMS, Ayers S, Friedman SBA, Chen SDVM, McDermott PF, McDermott SBS, Wagner DD, Meng J (2001): The isolation of antibiotic-resistant Salmonella from retail ground meats. N Engl J Med, 345, 1147-1154.
  • Whyte P, Mc Gill K, Cowley D, Madden RH, Moran L, Scates P, Carroll C, O’Leary A, Fanning S, Collins JP, Mc Namara E, Moore JE, Cormican M (2004): Occurrence of Campylobacter in retails foods in Ireland. Int J Food Microbiol, 95,111-118.
  • Wong HC,Chao WL, Lee SJ (1990): Incidence and characterization of Listeria monocytogenes in foods available in Taiwan. Appl Environ Microbiol, 56, 3101- 3104.
  • Zhao C, Ge B, Villena J, Sudler R, Yeh E, Zhao S, White DG, Wagner D, Meng J (2001): Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the Greater Washington, D.C., area. Appl Environ Microbiol, 67, 5431-5436. Geliş tarihi: 08.01.2008 / Kabul tarihi: 11.06.2008

Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar

Yıl 2009, Cilt: 56 Sayı: 1, 47 - 54, 01.03.2009

Özlem İşeri İrfan Erol

https://doi.org/10.1501/Vetfak_0000002182

Öz

Türkiye’de kanatlı eti tüketiminde piliç eti büyük bir paya sahip olmasına rağmen, hindi eti tüketimi de son yıllarda artış eğilimi göstermektedir. Hindi eti önemli bir protein kaynağı olmasının yanı sıra, düşük seviyede kolesterol içerir. Diğer taraftan, kümes hayvanlarında patojen mikroorganizmaların yaygın olarak bulunması ve bunların sürü içinde hızlı bir yayılım göstermesi nedeniyle, hindi eti de gıda kaynaklı hastalıkların ortaya çıkması yönüyle dikkate alınmalıdır. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyon etkenleri, Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus ve Clostridium perfringens’dir. Çiftlikten sofraya kadar geçen aşamalarda, gerekli hijyenik önlemlerin alınmaması halinde mikroorganizmalar ile kontaminasyonlar şekillenebilmekte ve bu etkenlerle kontamine hindi eti tüketimi zaman zaman infeksiyon ve intoksikasyonların oluşumuna neden olabilmektedir. Bu nedenle hindi eti uygun hijyenik ve teknolojik koşullar altında üretilmelidir

Anahtar Kelimeler

Hindi eti bakteriyel patojenler infeksiyon intoksikasyon

Kaynakça

  • Adams BW, Mead GC (1983): Incidence and properties of Staphylococcus aureus associated with turkeys during processing and further processing operations. J Hyg 91, 479-490.
  • Ali MS, Fung DYC (1991): Occurrence of Clostridium perfringens in ground beef and ground turkey evaluated by three methods. J Food Safety, 11, 197-203.
  • Altekruse SF, Stern NJ, Fields PI, Swerdlow DL (1999): Campylobacter jejuni an emerging foodborne pathogen. Emerging Infect Dis, 5, 28-35.
  • Anonim (1985): Centers for Disease Control. Turkey- associated salmonellosis at an elementary school - Georgia. MMWR, 34, 707-708.
  • Anonim (1986): Centers for Disease Control. Staphylococcal food poisoning from turkey at a country club buffet- New Mexico. MMWR, 35, 715-716.
  • Anonim (1989): Centers for Disease Control. Epidemiologic notes and reports listeriosis associated with consumption of turkey franks. MMWR, 38, 267-268.
  • Anonim (1991): Communicable Disease Report. Poultry- associated outbreaks of food poisoning. CDR Weekly, 1, 231-234.
  • Anonim (2000): Centers for Disease Control. Multistate outbreak of listeriosis United States 2000. MMWR, 49,1129-1130.
  • Anonim (2001): Devlet Planlama Teşkilatı, Sekizinci Beş Yıllık Kalkınma Planı, Kanatlı etleri ve yumurta ürünleri sanayi alt komisyon raporu. Erişim tarihi: 17.8. 2003 Erişim adresi: http://ekutup.dpt.gov.tr/gida/oik646.pdf.
  • Anonim (2001): British poultry council-Nutrition. Erişim tarihi: 01.03. 2004
  • Erişim adresi: http://www.poultry.uk.com/food/nutrition.htm.
  • Anonim (2001): Communicable Disease Report. General outbreaks of foodborne illness England and Wales: Laboratory reports October to December 2000. CDR Weekly, 11.
  • Anonim (2002): Outbreak of multidrug resistant Salmonella Typhimurium DT120 due to ready to eat turkey meat in Denmark. Eurosurveillance Weekly, 6.
  • Anonim (2002): Centers for Disease Control. Public health dispatch: Outbreak of listeriosis- Northeastern United States, 2002. MMWR, 51, 950-951.
  • Anonim (2005): United States Department of Agriculture Food Safety and Inspection Service, Science and Technology, Microbiology Division, May 1996, Nationwide Raw Ground Turkey Microbiological Survey. Erişim tarihi: 18.01.2005 Erişim adresi: http://www.
  • Anonim (2006): Kanatlı Bilgileri Yıllığı 2006. Besd-Bir, Yayın No:7, İlke Emek- Matbaacılık ve Yayıncılık, Ankara.
  • Atanassova V, Meindl A, Ring C (2001): Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP- PCR. J Food Prot, 63, 1144-1153.
  • Ayaz ND, Erol İ (2006). Hindi kıymalarından Listeria monocytogenes’in immuno manyetik separasyon ile saptanması ve izolatların antibiyotik duyarlılıklarının belirlenmesi. 2. Ulusal Veteriner Gıda Hijyeni Kongresi, 18-20 Eylül, İstanbul, Bildiri Kitabı,108-115.
  • Barrow PA, Simpson JM, Lovell MA (1988): Intestinal colonization in the chicken by food poisoning Salmonella serotypes: microbial characteristics associated with faecal excretion. Avian Pathol, 17, 571-588.
  • Beli E, Telo A, Duraku E (2001): Salmonella serotypes isolated from turkey meat in Albania. Int J Food Microbiol, 63, 165-167.
  • Bystron J, Molenda J, Bania J, Kosek-Paszkowska K, Czerw M (2005): Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat. Polish J Vet Sci, 8, 37-40.
  • Caroli G, Armani G, Sciacca A, Bargagna M, Levre E (1977): Two outbreaks of “Clostridium perfringens”food poisoning: epidemiological remarks. Ann Sclavo, 19, 494- 501.
  • Daniels NA, Mackinnon L, Rowe SM, Bean NH, Griffin PM, Mead PS (2002): Foodborne disease outbreaks in United States schools. Pediatr Infect Dis, 21, 623-628.
  • Erbay UO (2006): Hindi Kalp ve Karaciğerlerinde Campylobacter Türlerinin Varlığı. Yüksek Lisans Tezi. Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, 40-45.
  • Erol İ, Göncüoğlu M, Ayaz ND, Bilir Ormancı FS, Hildebrandt G (2008). Molecular typing of Clostridium perfringens isolated from turkey meat by multiplex PCR. Lett Appl Microbiol, in Press.
  • Erol İ (2007): Gıda Hijyeni ve Mikrobiyolojisi. Pozitif Matbaacılık Ltd. Şti.,Ankara, 60-70.
  • Erol İ, Bilir Ormancı FS, Ayaz ND, İşeri Ö, Sarıgüzel D (2006). Hindi etlerinden izole edilen Salmonella spp., Listeria monocytogenes ve Clostridium perfringens izolatlarının antibiyotik dirençliliğinin belirlenmesi. 2.Ulusal Veteriner Gıda Hijyeni Kongresi, 18-20 Eylül, İstanbul, Bildiri Kitabı,116-123.
  • Erol İ, İşeri Ö (2004). Stafilokokal enterotoksinler. Ankara Üniv Vet Fak Derg, 51, 239-245.
  • Erol İ, Usca A (1996). Donmuş piliç karkaslarından izole edilen koagulaz pozitif stafilokokların enterotoksin oluşturma yeteneklerinin SET-RPLA testi ile belirlenmesi. Ankara Üniv Vet Fak Derg, 43, 443-448.
  • Fakhr MK, McEvoy JM, Sherwood JS, Logue JM (2006): Adding a selective enrichment step to the IQ- CheckReal time PCR improves the detection of Salmonella in naturally contaminated retail turkey meat products. Lett Appl Microbiol, 43, 78-83.
  • Farber JM, Peterkin PI (1991): Listeria monocytogenes in foods: an overview. J Food Prot, 56, 640-643.
  • Fratamico PM (2003): Comparison of culture, polymerase chain reaction (PCR), TaqMan Salmonella, and Transia Card Salmonella assays for detection of Salmonella spp. in naturally-contaminated ground chicken, ground turkey, and ground beef. Mol Cell Probes, 17, 215-221.
  • Harvey J, Patterson JT, Gibbs PA (1982): Enterotoxigenicity of Staphylococcus aureus strains isolated from poultry: raw poultry carcasses as a potential food poisoning hazard. J Appl Bacteriol, 52, 251-258.
  • İşeri Ö (2007): Hindi Kıymalarında Salmonella’ların Varlığı ve Antibiyotik Dirençliliklerinin Belirlenmesi. Doktora Tezi. Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, 51-60.
  • Jay JM (1992): Food poisoning caused by Gram-positive sporeforming bacteria. 479-487. In: Modern Food Microbiology, AVI Book, New York.
  • Kessel AS, Gillespie IA, O’Brien SJ, Adak GK, Humphrey TJ, Ward LR (2001): General outbreaks of infectious intestinal disease linked with poultry, England and Wales, 1992-1999. Commun Dis Public Health, 4, 171-177.
  • Kılıç S (2007): Hindi Etlerinden İzole Edilen Koagulaz Pozitif Stafilokokların Enterotoksin Oluşturma Yeteneklerinin EIA (Enzyme Immuno Assay) Yöntemiyle Belirlenmesi. Yüksek Lisans Tezi. Ankara Üniversitesi Sağlık Bilimleri Enstitüsü, 46-49.
  • Lammerding AM, Garcia MM, Mann ED, Robinson Y, Dorward WJ, Truscott RB, Tittiger F (1988): Prevalence of Salmonella and thermophilic Campylobacter in fresh pork, beef, veal and poultry in Canada. J Food Prot, 51, 47-52.
  • Loewenherz LK, Heitman M, Hildebrant G (1996): Survey about the occurrence of Campylobacter jejuni in food of animal origin. Fleischwirtsch, 76, 958-961.
  • Logue CM, Sherwood JS, Elijah LM, Olah PA, Dockter MR (2003): The incidence of Campylobacter spp. on processed turkey from processing plants in the Midwestern United States. J Appl Microbiol, 95, 234-241.
  • Looveren VL, Daube G, Zutter LD, Dumont JM, Lammens C, Wijdooghe M, Van Damme P, Jouret M, Cornelis M, Goossens H (2001): Antimicrobial susceptibilities of Campylobacter strains isolated from food animals in Belgium. J Antimicrob Chemother, 48, 235-240.
  • Lovett J (1989): Listeria monocytogenes. 284-311. In: MP Doyle (Ed), Foodborne Bacterial Pathogens. Marcel Dekker, New York.
  • Masiero L (1993): Nutrional qualities of turkey meat. World Poult Misset, 9, 42-43.
  • McClane BA (1992): Clostridium perfringens enterotoxin: Structure, action and detection. J Food Safety, 12, 237- 252.
  • Mead PS, Slutsker L, Dietz V, McCaing F, Bresee JS, Shapiro C, Griffin P, Tauxe RV (1999): Food-related illness and death in the United States. Emerg Inf Dis, 5, 607-625.
  • Meehan PJ, Atkeson T, Kepner DE, Melton M (1992): A foodborne outbreak of gastroenteritis involving two different pathogens. American J Epidemiol, 136, 611-616.
  • Nachamkin I (1997): Campylobacter jejuni. 159-170. In: MP Doyle, LR Beuchat, TJ Montrille (Ed), Food Microbiology. Fundamentals and Frontiers. ASM Press Washington DC.
  • Notermans S, Dufrenne J, Van Leeuwen WJ (1982): Contamination of broiler chickens by Staphylococcus aureus during processing: incidence and origin. J Appl Bacteriol, 52, 275-280.
  • Ojeniyi B, Christensen J, Bisgaard M (2000): Comparative investigations of Listeria monocytogenes isolated from a turkey processing plant, turkey products, and from human cases of listeriosis in Denmark. Epidemiol Infect, 125, 303-308.
  • Rayes HM, Genigeorgis C, Farve TB (1983): Prevalence of Campylobacter jejuni on turkey wings at the supermarket level. J Food Prot, 46, 292-294.
  • Rosef O, Gondrosen B, Kapperud G (1984): Campylobacter jejuni and Campylobacter coli as surface contaminants of fresh and frozen poultry carcasses. Int J Food Microbiol, 1, 205-215.
  • Samelis J, Metaxopoulos J (1999): Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant. Food Microbiol, 16, 465-477.
  • Sarıgüzel D, Erol İ (2005): Occurrence of Clostridum perfringens in ground turkey and investigation of the isolates for the presence of cpe by PCR. In: proceedings of 14th World Veterinary Poultry Congress. pp.F14-605 (502).
  • Shandera WX., Tormey MP, Blaser MJ (1992): An outbreak of bacteremic Campylobacter jejuni infection. Abstract. Mt Sinai J Med, 59, 53-56.
  • Silliker JH, Baird-Parker AC, Bryan FL, Christian JHB, Roberts TA, Tompkin RB (1988): Food processing. 207-257. In: Microorganisms in Foods, Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Blackwell Scientific Publications, Oxford.
  • Synnott MB, Brindley M, Gray J, Dawson JK (1998): An outbreak of Salmonella agona infection associated with precooked turkey meat. Commun Dis Public Health, 1, 176-179.
  • Tauxe R (1991): Salmonella:a post modern pathogen. J Food Prot, 54, 563-568.
  • Tezaguic F, Falls RSW, Headley V (2000): Don’t let the turkey get you down. Disease Prevention News, 60,1-8.
  • Wesley IV, Harmon KM, Dickson JS, Schwartz AR (2002): Application of a multiplex polymerase chain reaction assay for the simultaneous confirmation of Listeria monocytogenes and other Listeria species in turkey sample surveillance. J Food Protect, 65, 780-785.
  • White DG, Zhao SDVM, Sudler RMS, Ayers S, Friedman SBA, Chen SDVM, McDermott PF, McDermott SBS, Wagner DD, Meng J (2001): The isolation of antibiotic-resistant Salmonella from retail ground meats. N Engl J Med, 345, 1147-1154.
  • Whyte P, Mc Gill K, Cowley D, Madden RH, Moran L, Scates P, Carroll C, O’Leary A, Fanning S, Collins JP, Mc Namara E, Moore JE, Cormican M (2004): Occurrence of Campylobacter in retails foods in Ireland. Int J Food Microbiol, 95,111-118.
  • Wong HC,Chao WL, Lee SJ (1990): Incidence and characterization of Listeria monocytogenes in foods available in Taiwan. Appl Environ Microbiol, 56, 3101- 3104.
  • Zhao C, Ge B, Villena J, Sudler R, Yeh E, Zhao S, White DG, Wagner D, Meng J (2001): Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the Greater Washington, D.C., area. Appl Environ Microbiol, 67, 5431-5436. Geliş tarihi: 08.01.2008 / Kabul tarihi: 11.06.2008
Toplam 63 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Cerrahi
Diğer ID JA68RJ25TG
Bölüm Araştırma Makalesi
Yazarlar

Özlem İşeri

İrfan Erol

Yayımlanma Tarihi 1 Mart 2009
Yayımlandığı Sayı Yıl 2009Cilt: 56 Sayı: 1

Kaynak Göster

APA İşeri, Ö., & Erol, İ. (2009). Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 56(1), 47-54. https://doi.org/10.1501/Vetfak_0000002182
AMA İşeri Ö, Erol İ. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar. Ankara Univ Vet Fak Derg. Mart 2009;56(1):47-54. doi:10.1501/Vetfak_0000002182
Chicago İşeri, Özlem, ve İrfan Erol. “Hindi Etinden Kaynaklanan başlıca Bakteriyel Infeksiyon Ve Intoksikasyonlar”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 56, sy. 1 (Mart 2009): 47-54. https://doi.org/10.1501/Vetfak_0000002182.
EndNote İşeri Ö, Erol İ (01 Mart 2009) Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar. Ankara Üniversitesi Veteriner Fakültesi Dergisi 56 1 47–54.
IEEE Ö. İşeri ve İ. Erol, “Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar”, Ankara Univ Vet Fak Derg, c. 56, sy. 1, ss. 47–54, 2009, doi: 10.1501/Vetfak_0000002182.
ISNAD İşeri, Özlem - Erol, İrfan. “Hindi Etinden Kaynaklanan başlıca Bakteriyel Infeksiyon Ve Intoksikasyonlar”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 56/1 (Mart 2009), 47-54. https://doi.org/10.1501/Vetfak_0000002182.
JAMA İşeri Ö, Erol İ. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar. Ankara Univ Vet Fak Derg. 2009;56:47–54.
MLA İşeri, Özlem ve İrfan Erol. “Hindi Etinden Kaynaklanan başlıca Bakteriyel Infeksiyon Ve Intoksikasyonlar”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 56, sy. 1, 2009, ss. 47-54, doi:10.1501/Vetfak_0000002182.
Vancouver İşeri Ö, Erol İ. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar. Ankara Univ Vet Fak Derg. 2009;56(1):47-54.