Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products

Can Atabey; Tolga Kahraman; Ahmet Koluman

EN

Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products

Abstract

Bacteria-related food poisoning is the most prevalent cause of food borne diseases, reaching up to 33 percent of the incidents. The study aimed to provide data for the risk assessment processes focusing on poisoning due to the consumption of foods of animal origin. Bovine meat, drumstick and breast chicken meat, white cheese, and cheddar samples were collected from five different stores in Tekirdağ, Turkey, monthly for twelve consecutive months, from January 1 to December 31, 2019. Results showed that 4,16% of the samples (n=22) were contaminated with Salmonella sp. (n=12), Escherichia coli O157 (n=4), and Listeria monocytogenes (n=6). Antibiotic sensitivity studies revealed that the microorganisms were resistant to 8 different antibiotics. Despite the low number of pathogens isolated, their presences with the high antibiotic resistance rates pose a significant threat to public health.

Keywords

Supporting Institution

İstanbul Üniversitesi Bilimsel Araştırma Projeleri

Project Number

TDK-201831189

References

Acaröz, U., Gurler, Z., Kara, R., Arslan-Acaröz, D., & Zemheri, F. (2018). Afyonkarahisar İlinde Satışa Sunulan Tavuk Eti ve Sakatatlarında Salmonella spp. Varlığının Belirlenmesi. Kocatepe Veterinary Journal, 1–5. https://doi.org/10.30607/kvj.444137
Ahmed, A. M., & Shimamoto, T. (2014). Isolation and molecular characterization of Salmonella enterica, Escherichia coli O157:H7 and Shigella spp. From meat and dairy products in Egypt. International Journal of Food Microbiology, 168–169, 57–62. https://doi.org/10.1016/j.ijfoodmicro.2013.10.014
Akkaya, L., & Alişarlı, M. (2006). Afyonkarahisar’da Tüketime Sunulan Peynirlerde Listeria monocytogenes ve Salmonella spp. Varlığının Belirlenmesi. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 17(1–2), 87–91.
Akkaya, L., Alişarlı, M., Kara, R., & Telli, R. (2007). Afyonkarahisar’da Tüketime Sunulan Çig Süt ve Peynirlerde E. coli O157:H7 Varlığının Belirlenmesi. YYÜ VET FAK DERG, 18(1), 1–5.
Alonso-Hernando, A., Prieto, M., García-Fernández, C., Alonso-Calleja, C., & Capita, R. (2012). Increase over time in the prevalence of multiple antibiotic resistance among isolates of Listeria monocytogenes from poultry in Spain. Food Control, 23(1), 37–41. https://doi.org/10.1016/j.foodcont.2011.06.006
Arslan, S., & Özdemir, F. (2008). Prevalence and antimicrobial resistance of Listeria spp. In homemade white cheese. Food Control, 19, 360–363.
Atabey, C. (2011). Piyasada Satışa Sunulan Peynirlerden Elde Edilen Jenerik Escherichia coli Ve Staphylococcus Aureus Suşlarının Antibiyotik Dirençliliklerinin Belirlenerek, Mastitis Kontrol Ve Tedavi Programlarında Kullanılan Antibiyotiklerle İlişkisinin Belirlenmesi. [Yüksek Lisans Tezi]. Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü.
Aygun, O., & Pehlivanlar, S. (2006). Listeria spp. In the raw milk and dairy products in Antakya, Turkey. Food Control, 17(8), 676–679. https://doi.org/10.1016/j.foodcont.2005.09.014

Berktaş, M., Bozkurt, E. N., Bozkurt, H., Alişarlı, M., & Güdücüoğlu, H. (2006). Et ve Et Ürünlerinde Listeria monocytogenes’in İzolasyonu. Van Tıp Dergisi, 13(2), 36–41.
Bingöl, E. B., Dümen, E., Kahraman, T., Akhan, M., Issa, G., & Ergun, O. (2013). Prevalence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in meat and meat products consumed in Istanbul. Medycyna Weterynaryjna-Veterınary Medıcıne-Scıence And Practıce, 69(8), 488–491.
Bozkurt, B. (2018). Bozkurt, B. (2018). Çiğ Ve Yarı-Pişmiş Bazı Et Ürünlerinde Salmonella Spp. Ve Staphylococcus Aureus’un Belirlenmesi Ve Antibiyotik Dirençliliklerinin Araştırılması. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Balıkesir. [Yüksek Lisans Tezi]. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü.
Büyükünal, S. K., Şakar, F. Ş., Turhan, İ., Ergi̇Nbaş, Ç., Sandikçi Altunatmaz, S., Yilmaz Aksu, F., Yilmaz Eker, F., & Kahraman, T. (2015). Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı. Kafkas Universitesi Veteriner Fakultesi Dergisi. https://doi.org/10.9775/kvfd.2015.14238
Çadırcı, Ö., Gücükoğlu, A., Terzi Güzel, G., Uyanık, T., Abdulahi, A., & Alişarlı, M. (2017). Characterization and Antimicrobial-Resistance Profile of Escherichia coli O157 and O157: H7 Isolated from Modified Atmosphere Packaged Meat Samples. Turkish Journal of Agriculture - Food Science and Technology, 5(10), 1142. https://doi.org/10.24925/turjaf.v5i10.1142-1147.1228
Çakıcı, N., Demirel Zorba, N. N., & Akçalı, A. (2015). Food industry employees and staphylococcal food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 72(4), 337–350. https://doi.org/10.5505/TurkHijyen.2015.21704
Çiftçioğlu, G., & Uğur, M. (1991). Ülkemizde tüketilen beyaz peynirlerde Listeriaların varlığı üzeririne bir araştırma. II. Ulusal Gıda Sempozyumu (Bildiriler), Bursa.
Dorman, V., Aslan, S., Ceylan, A., Küçük, S. N., Günel, A., Sari, H., Yaşli, N., & Yalim, D. (2010). Aynı fabrikadan yemek alan iki inşaat firması işçilerinde meydana gelen toplu besin zehirlenmesi. Dicle Tıp Dergisi, 37(3), 248–253.
Dursun, S. (2008). Broiler Piliçlerinden Escherichia coli O157:H7 Serotipinin İdentifikasyonu ve Antibiyotik Duyarlılıklarının Belirlenmesi. [Doktora Tezi]. Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü.
Eki̇Ci̇, G., Dümen, E., Bayrakal, G. M., & Ergi̇N, S. (2018). Taze Kaşar Peyniri ve Süt Kaymağından İzole Edilen Listeria monocytogenes ve Esherichia coli O157:H7’nin Moleküler Tanımlaması. Kafkas Universitesi Veteriner Fakultesi Dergisi. https://doi.org/10.9775/kvfd.2018.20702
Elafify, M., Khalifa, H. O., Al-Ashmawy, M., Elsherbini, M., El Latif, A. A., Okanda, T., Matsumoto, T., Koseki, S., & Abdelkhalek, A. (2020). Prevalence and antimicrobial resistance of Shiga toxin-producing Escherichia coli in milk and dairy products in Egypt. Journal of Environmental Science and Health, Part B, 55(3), 265–272. https://doi.org/10.1080/03601234.2019.1686312
Fantelli, K. (2001). Prevalence and characteristics of Shigatoxin-producing Escherichia coli and Listeria monocytogenes strains isolated from minced meat in Switzerland. International Journal of Food Microbiology, 70(1–2), 63–69. https://doi.org/10.1016/S0168-1605(01)00515-3
Goldrick, B. (2003). Foodborne Diseases: More efforts needed to meet the Healthy People 2010 objectives. 103 (3): 105–106. The American Journal of Nursing., 103(3), 105–106.
Gonzalez, A. G. M., Rosa, A. C. P., Andrade, J. R. C., & Tibana, A. (2000). Enteropathogenicity markers in Escherichia coli strains isolated from soft white cheese and poultry in Rio de Janeiro, Brazil. Food Microbiology, 17, 321–328.
Gülmez, M., & Güven, A. (2001). Beyaz ve çeçil peynirlerinde Campylobacter, Salmonella ve Listeria türlerinin araştırılması. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7(2), 155–161.
Hoge, C. W., Gambel, J. M., Srijan, A., Pitarangsi, C., & Echeverria, P. (1998). Trends in Antibiotic Resistance Among Diarrheal Pathogens Isolated in Thailand Over 15 Years. Clinical Infectious Diseases, 26(2), 341–345. https://doi.org/10.1086/516303
Iannetti, L., Acciari, V. A., Antoci, S., Addante, N., Bardasi, L., Bilei, S., Calistri, P., Cito, F., Cogoni, P., D’Aurelio, R., Decastelli, L., Iannetti, S., Iannitto, G., Marino, A. M. F., Muliari, R., Neri, D., Perilli, M., Pomilio, F., Prencipe, V. A., … Migliorati, G. (2016). Listeria monocytogenes in ready-to-eat foods in Italy: Prevalence of contamination at retail and characterisation of strains from meat products and cheese. Food Control, 68, 55–61. https://doi.org/10.1016/j.foodcont.2016.03.036
Jantsch, J., Chikkaballi, D., & Hensel, M. (2011). Cellular aspects of immunity to intracellular Salmonella enterica: Cellular microbiology of Salmonella. Immunological Reviews, 240(1), 185–195. https://doi.org/10.1111/j.1600-065X.2010.00981.x
Jo, M.-Y., Kim, J.-H., Lim, J.-H., Kang, M.-Y., Koh, H.-B., Park, Y.-H., Yoon, D.-Y., Chae, J.-S., Eo, S.-K., & Lee, J. H. (2004). Prevalence and characteristics of Escherichia coli O157 from major food animals in Korea. International Journal of Food Microbiology, 95(1), 41–49. https://doi.org/10.1016/j.ijfoodmicro.2004.01.016
Kahraman T, & Aydın, A. (2009). Prevalence of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in meat and meat products in Turkey Prävalenz von Salmonella spp., Escherichia coli O157:H7 und Listeria monocytogenes in Fleisch und Fleischerzeugnissen in der Türkei. Archiv Für Lebensmittelhygiene, Archiv für Lebensmittelhygiene 60: 1, 6-11 (2009), 6–11. https://doi.org/10.2376/0003-925X-60-6
Kahraman, T., Özmen, G., Özinan, B., & Göksoy, E. O. (2010). Prevalence of Salmonella spp. And Listeria monocytogenes in different cheese types produced in Turkey. BFJ, 112(11), 1230–1236.
Keerthirathne, T., Ross, K., Fallowfield, H., & Whiley, H. (2016). A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products. Pathogens, 5(4), 63. https://doi.org/10.3390/pathogens5040063
Lakicevic, B., Nastasijevic, I., & Raseta, M. (2015). Sources of Listeria Monocytogenes Contamination in Retail Establishments. Procedia Food Science, 5, 160–163. https://doi.org/10.1016/j.profoo.2015.09.046
Madden, R. H., Espie, W. E., Moran, L., McBride, J., & Scates, P. (2001). Occurrence of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter spp. On beef carcasses in Northern Ireland. Meat Science, 58(4), 343–346. https://doi.org/10.1016/S0309-1740(00)00153-4
Manguiat, L. S., & Fang, T. J. (2013). Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines. Food Microbiology, 36(1), 57–62. https://doi.org/10.1016/j.fm.2013.04.005
Maung, A. T., Mohammadi, T. N., Nakashima, S., Liu, P., Masuda, Y., Honjoh, K., & Miyamoto, T. (2019). Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan. International Journal of Food Microbiology, 304, 49–57. https://doi.org/10.1016/j.ijfoodmicro.2019.05.016
Mena, C. (2004). Incidence of Listeria monocytogenes in different food products commercialized in Portugal. Food Microbiology, 21(2), 213–216. https://doi.org/10.1016/S0740-0020(03)00057-1
Omerovi̇C, M., Müştak, H. K., & Kaya, İ. B. (2017). Escherichia coli Patotiplerinin Virülens Faktörleri. Etlik Veteriner Mikrobiyoloji Dergisi, 28(1), 1–6. https://doi.org/10.35864/evmd.530084
Sağlam, A. (2011). İstanbul Pazarında Listeria Varlığı Üzerine Bir Araştırma. Yüksek Lisans Tezi. İstanbul. [Yüksek Lisans Tezi]. İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü.
Şahan, Ö., Aral, E. M., Aden, M. M. A., Aksoy, A., Yılmaz, Ö., Jahed, R., & Akan, M. (2016). Türkiye’deki broyler tavuk işletmelerinden izole edilen Salmonella serovarlarının antimikrobiyel direnç durumu. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 63(1), 1–6. https://doi.org/10.1501/Vetfak_0000002701
Sorrells, K. M., Speck, M. L., & Warren, J. A. (1970). Pathogenicity of Salmonella gallinarum After Metabolic Injury by Freezing 1. Applied Microbiology, 19(1), 39–43. https://doi.org/10.1128/AM.19.1.39-43.1970
Tanoğlu, B. T., & Gümüşsoy, K. S. (2008). Erzincan Garnizonunda Tüketime Sunulan Tavuk Ve Hindi Etlerinden Konvansiyonel Kültür Ve Moleküler (Pzr) Metodla Salmonella Spp.’Nin Teşhisi. Sağlık Bilimleri Dergisi, 17(3), 150–155.
Temelli, S. (2002). Gıda Zehirlenmesine Neden Olan E. coli O157:H7 Ve Önemi. Uludağ Üniversitesi J.Fac.Vet.Med, 21, 133–138.
Turantaş, F., Ünlütürk, A., & Göktan, D. (1989). Microbiological and compositional status of Turkish white cheese. International Journal of Food Microbiology, 8(1), 19–24.
van Nierop, W., Dusé, A. G., Marais, E., Aithma, N., Thothobolo, N., Kassel, M., Stewart, R., Potgieter, A., Fernandes, B., Galpin, J. S., & Bloomfield, S. F. (2005). Contamination of chicken carcasses in Gauteng, South Africa, by Salmonella, Listeria monocytogenes and Campylobacter. International Journal of Food Microbiology, 99(1), 1–6. https://doi.org/10.1016/j.ijfoodmicro.2004.06.009
Acaröz, U., Gurler, Z., Kara, R., Arslan-Acaröz, D., & Zemheri, F. (2018). Afyonkarahisar İlinde Satışa Sunulan Tavuk Eti ve Sakatatlarında Salmonella spp. Varlığının Belirlenmesi. Kocatepe Veterinary Journal, 1–5. https://doi.org/10.30607/kvj.444137
Ahmed, A. M., & Shimamoto, T. (2014). Isolation and molecular characterization of Salmonella enterica, Escherichia coli O157:H7 and Shigella spp. From meat and dairy products in Egypt. International Journal of Food Microbiology, 168–169, 57–62. https://doi.org/10.1016/j.ijfoodmicro.2013.10.014
Akkaya, L., & Alişarlı, M. (2006). Afyonkarahisar’da Tüketime Sunulan Peynirlerde Listeria monocytogenes ve Salmonella spp. Varlığının Belirlenmesi. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 17(1–2), 87–91.
Akkaya, L., Alişarlı, M., Kara, R., & Telli, R. (2007). Afyonkarahisar’da Tüketime Sunulan Çig Süt ve Peynirlerde E. coli O157:H7 Varlığının Belirlenmesi. YYÜ VET FAK DERG, 18(1), 1–5.
Alonso-Hernando, A., Prieto, M., García-Fernández, C., Alonso-Calleja, C., & Capita, R. (2012). Increase over time in the prevalence of multiple antibiotic resistance among isolates of Listeria monocytogenes from poultry in Spain. Food Control, 23(1), 37–41. https://doi.org/10.1016/j.foodcont.2011.06.006
Arslan, S., & Özdemir, F. (2008). Prevalence and antimicrobial resistance of Listeria spp. In homemade white cheese. Food Control, 19, 360–363.
Atabey, C. (2011). Piyasada Satışa Sunulan Peynirlerden Elde Edilen Jenerik Escherichia coli Ve Staphylococcus Aureus Suşlarının Antibiyotik Dirençliliklerinin Belirlenerek, Mastitis Kontrol Ve Tedavi Programlarında Kullanılan Antibiyotiklerle İlişkisinin Belirlenmesi. [Yüksek Lisans Tezi]. Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü. Aygun, O., & Pehlivanlar, S. (2006). Listeria spp. In the raw milk and dairy products in Antakya, Turkey. Food Control, 17(8), 676–679. https://doi.org/10.1016/j.foodcont.2005.09.014
Berktaş, M., Bozkurt, E. N., Bozkurt, H., Alişarlı, M., & Güdücüoğlu, H. (2006). Et ve Et Ürünlerinde Listeria monocytogenes’in İzolasyonu. Van Tıp Dergisi, 13(2), 36–41.
Bingöl, E. B., Dümen, E., Kahraman, T., Akhan, M., Issa, G., & Ergun, O. (2013). Prevalence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in meat and meat products consumed in Istanbul. Medycyna Weterynaryjna-Veterınary Medıcıne-Scıence And Practıce, 69(8), 488–491.
Bozkurt, B. (2018). Bozkurt, B. (2018). Çiğ Ve Yarı-Pişmiş Bazı Et Ürünlerinde Salmonella Spp. Ve Staphylococcus Aureus’un Belirlenmesi Ve Antibiyotik Dirençliliklerinin Araştırılması. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Balıkesir. [Yüksek Lisans Tezi]. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü.
Büyükünal, S. K., Şakar, F. Ş., Turhan, İ., Ergi̇Nbaş, Ç., Sandikçi Altunatmaz, S., Yilmaz Aksu, F., Yilmaz Eker, F., & Kahraman, T. (2015). Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı. Kafkas Universitesi Veteriner Fakultesi Dergisi. https://doi.org/10.9775/kvfd.2015.14238
Çadırcı, Ö., Gücükoğlu, A., Terzi Güzel, G., Uyanık, T., Abdulahi, A., & Alişarlı, M. (2017). Characterization and Antimicrobial-Resistance Profile of Escherichia coli O157 and O157: H7 Isolated from Modified Atmosphere Packaged Meat Samples. Turkish Journal of Agriculture - Food Science and Technology, 5(10), 1142. https://doi.org/10.24925/turjaf.v5i10.1142-1147.1228
Çakıcı, N., Demirel Zorba, N. N., & Akçalı, A. (2015). Food industry employees and staphylococcal food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 72(4), 337–350. https://doi.org/10.5505/TurkHijyen.2015.21704 Çiftçioğlu, G., & Uğur, M. (1991). Ülkemizde tüketilen beyaz peynirlerde Listeriaların varlığı üzeririne bir araştırma. II. Ulusal Gıda Sempozyumu (Bildiriler), Bursa.
Dorman, V., Aslan, S., Ceylan, A., Küçük, S. N., Günel, A., Sari, H., Yaşli, N., & Yalim, D. (2010). Aynı fabrikadan yemek alan iki inşaat firması işçilerinde meydana gelen toplu besin zehirlenmesi. Dicle Tıp Dergisi, 37(3), 248–253.
Dursun, S. (2008). Broiler Piliçlerinden Escherichia coli O157:H7 Serotipinin İdentifikasyonu ve Antibiyotik Duyarlılıklarının Belirlenmesi. [Doktora Tezi]. Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü.
Eki̇Ci̇, G., Dümen, E., Bayrakal, G. M., & Ergi̇N, S. (2018). Taze Kaşar Peyniri ve Süt Kaymağından İzole Edilen Listeria monocytogenes ve Esherichia coli O157:H7’nin Moleküler Tanımlaması. Kafkas Universitesi Veteriner Fakultesi Dergisi. https://doi.org/10.9775/kvfd.2018.20702
Elafify, M., Khalifa, H. O., Al-Ashmawy, M., Elsherbini, M., El Latif, A. A., Okanda, T., Matsumoto, T., Koseki, S., & Abdelkhalek, A. (2020). Prevalence and antimicrobial resistance of Shiga toxin-producing Escherichia coli in milk and dairy products in Egypt. Journal of Environmental Science and Health, Part B, 55(3), 265–272. https://doi.org/10.1080/03601234.2019.1686312
Fantelli, K. (2001). Prevalence and characteristics of Shigatoxin-producing Escherichia coli and Listeria monocytogenes strains isolated from minced meat in Switzerland. International Journal of Food Microbiology, 70(1–2), 63–69. https://doi.org/10.1016/S0168-1605(01)00515-3
Goldrick, B. (2003). Foodborne Diseases: More efforts needed to meet the Healthy People 2010 objectives. 103 (3): 105–106. The American Journal of Nursing., 103(3), 105–106.
Gonzalez, A. G. M., Rosa, A. C. P., Andrade, J. R. C., & Tibana, A. (2000). Enteropathogenicity markers in Escherichia coli strains isolated from soft white cheese and poultry in Rio de Janeiro, Brazil. Food Microbiology, 17, 321–328.
Gülmez, M., & Güven, A. (2001). Beyaz ve çeçil peynirlerinde Campylobacter, Salmonella ve Listeria türlerinin araştırılması. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7(2), 155–161.
Hoge, C. W., Gambel, J. M., Srijan, A., Pitarangsi, C., & Echeverria, P. (1998). Trends in Antibiotic Resistance Among Diarrheal Pathogens Isolated in Thailand Over 15 Years. Clinical Infectious Diseases, 26(2), 341–345. https://doi.org/10.1086/516303
Iannetti, L., Acciari, V. A., Antoci, S., Addante, N., Bardasi, L., Bilei, S., Calistri, P., Cito, F., Cogoni, P., D’Aurelio, R., Decastelli, L., Iannetti, S., Iannitto, G., Marino, A. M. F., Muliari, R., Neri, D., Perilli, M., Pomilio, F., Prencipe, V. A., … Migliorati, G. (2016). Listeria monocytogenes in ready-to-eat foods in Italy: Prevalence of contamination at retail and characterisation of strains from meat products and cheese. Food Control, 68, 55–61. https://doi.org/10.1016/j.foodcont.2016.03.036
Jantsch, J., Chikkaballi, D., & Hensel, M. (2011). Cellular aspects of immunity to intracellular Salmonella enterica: Cellular microbiology of Salmonella. Immunological Reviews, 240(1), 185–195. https://doi.org/10.1111/j.1600-065X.2010.00981.x
Jo, M.-Y., Kim, J.-H., Lim, J.-H., Kang, M.-Y., Koh, H.-B., Park, Y.-H., Yoon, D.-Y., Chae, J.-S., Eo, S.-K., & Lee, J. H. (2004). Prevalence and characteristics of Escherichia coli O157 from major food animals in Korea. International Journal of Food Microbiology, 95(1), 41–49. https://doi.org/10.1016/j.ijfoodmicro.2004.01.016
Kahraman T, & Aydın, A. (2009). Prevalence of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in meat and meat products in Turkey Prävalenz von Salmonella spp., Escherichia coli O157:H7 und Listeria monocytogenes in Fleisch und Fleischerzeugnissen in der Türkei. Archiv Für Lebensmittelhygiene, Archiv für Lebensmittelhygiene 60: 1, 6-11 (2009), 6–11. https://doi.org/10.2376/0003-925X-60-6
Kahraman, T., Özmen, G., Özinan, B., & Göksoy, E. O. (2010). Prevalence of Salmonella spp. And Listeria monocytogenes in different cheese types produced in Turkey. BFJ, 112(11), 1230–1236.
Keerthirathne, T., Ross, K., Fallowfield, H., & Whiley, H. (2016). A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products. Pathogens, 5(4), 63. https://doi.org/10.3390/pathogens5040063
Lakicevic, B., Nastasijevic, I., & Raseta, M. (2015). Sources of Listeria Monocytogenes Contamination in Retail Establishments. Procedia Food Science, 5, 160–163. https://doi.org/10.1016/j.profoo.2015.09.046
Madden, R. H., Espie, W. E., Moran, L., McBride, J., & Scates, P. (2001). Occurrence of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter spp. On beef carcasses in Northern Ireland. Meat Science, 58(4), 343–346. https://doi.org/10.1016/S0309-1740(00)00153-4
Manguiat, L. S., & Fang, T. J. (2013). Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines. Food Microbiology, 36(1), 57–62. https://doi.org/10.1016/j.fm.2013.04.005
Maung, A. T., Mohammadi, T. N., Nakashima, S., Liu, P., Masuda, Y., Honjoh, K., & Miyamoto, T. (2019). Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan. International Journal of Food Microbiology, 304, 49–57. https://doi.org/10.1016/j.ijfoodmicro.2019.05.016
Mena, C. (2004). Incidence of Listeria monocytogenes in different food products commercialized in Portugal. Food Microbiology, 21(2), 213–216. https://doi.org/10.1016/S0740-0020(03)00057-1 Omerovi̇C, M., Müştak, H. K., & Kaya, İ. B. (2017). Escherichia coli Patotiplerinin Virülens Faktörleri. Etlik Veteriner Mikrobiyoloji Dergisi, 28(1), 1–6. https://doi.org/10.35864/evmd.530084
Sağlam, A. (2011). İstanbul Pazarında Listeria Varlığı Üzerine Bir Araştırma. Yüksek Lisans Tezi. İstanbul. [Yüksek Lisans Tezi]. İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü.
Şahan, Ö., Aral, E. M., Aden, M. M. A., Aksoy, A., Yılmaz, Ö., Jahed, R., & Akan, M. (2016). Türkiye’deki broyler tavuk işletmelerinden izole edilen Salmonella serovarlarının antimikrobiyel direnç durumu. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 63(1), 1–6. https://doi.org/10.1501/Vetfak_0000002701
Sorrells, K. M., Speck, M. L., & Warren, J. A. (1970). Pathogenicity of Salmonella gallinarum After Metabolic Injury by Freezing 1. Applied Microbiology, 19(1), 39–43. https://doi.org/10.1128/AM.19.1.39-43.1970
Tanoğlu, B. T., & Gümüşsoy, K. S. (2008). Erzincan Garnizonunda Tüketime Sunulan Tavuk Ve Hindi Etlerinden Konvansiyonel Kültür Ve Moleküler (Pzr) Metodla Salmonella Spp.’Nin Teşhisi. Sağlık Bilimleri Dergisi, 17(3), 150–155.
Temelli, S. (2002). Gıda Zehirlenmesine Neden Olan E. coli O157:H7 Ve Önemi. Uludağ Üniversitesi J.Fac.Vet.Med, 21, 133–138.
Turantaş, F., Ünlütürk, A., & Göktan, D. (1989). Microbiological and compositional status of Turkish white cheese. International Journal of Food Microbiology, 8(1), 19–24.
van Nierop, W., Dusé, A. G., Marais, E., Aithma, N., Thothobolo, N., Kassel, M., Stewart, R., Potgieter, A., Fernandes, B., Galpin, J. S., & Bloomfield, S. F. (2005). Contamination of chicken carcasses in Gauteng, South Africa, by Salmonella, Listeria monocytogenes and Campylobacter. International Journal of Food Microbiology, 99(1), 1–6. https://doi.org/10.1016/j.ijfoodmicro.2004.06.009
Vitas, A. I., & Garcia-Jalon, V. A. e I. (2004). Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain). International Journal of Food Microbiology, 90(3), 349–356. https://doi.org/10.1016/S0168-1605(03)00314-3
Acaröz, U., Gurler, Z., Kara, R., Arslan-Acaröz, D., & Zemheri, F. (2018). Afyonkarahisar İlinde Satışa Sunulan Tavuk Eti ve Sakatatlarında Salmonella spp. Varlığının Belirlenmesi. Kocatepe Veterinary Journal, 1–5. https://doi.org/10.30607/kvj.444137
Ahmed, A. M., & Shimamoto, T. (2014). Isolation and molecular characterization of Salmonella enterica, Escherichia coli O157:H7 and Shigella spp. From meat and dairy products in Egypt. International Journal of Food Microbiology, 168–169, 57–62. https://doi.org/10.1016/j.ijfoodmicro.2013.10.014
Akkaya, L., & Alişarlı, M. (2006). Afyonkarahisar’da Tüketime Sunulan Peynirlerde Listeria monocytogenes ve Salmonella spp. Varlığının Belirlenmesi. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 17(1–2), 87–91.
Akkaya, L., Alişarlı, M., Kara, R., & Telli, R. (2007). Afyonkarahisar’da Tüketime Sunulan Çig Süt ve Peynirlerde E. coli O157:H7 Varlığının Belirlenmesi. YYÜ VET FAK DERG, 18(1), 1–5.
Alonso-Hernando, A., Prieto, M., García-Fernández, C., Alonso-Calleja, C., & Capita, R. (2012). Increase over time in the prevalence of multiple antibiotic resistance among isolates of Listeria monocytogenes from poultry in Spain. Food Control, 23(1), 37–41. https://doi.org/10.1016/j.foodcont.2011.06.006
Arslan, S., & Özdemir, F. (2008). Prevalence and antimicrobial resistance of Listeria spp. In homemade white cheese. Food Control, 19, 360–363.
Atabey, C. (2011). Piyasada Satışa Sunulan Peynirlerden Elde Edilen Jenerik Escherichia coli Ve Staphylococcus Aureus Suşlarının Antibiyotik Dirençliliklerinin Belirlenerek, Mastitis Kontrol Ve Tedavi Programlarında Kullanılan Antibiyotiklerle İlişkisinin Belirlenmesi. [Yüksek Lisans Tezi]. Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü. Aygun, O., & Pehlivanlar, S. (2006). Listeria spp. In the raw milk and dairy products in Antakya, Turkey. Food Control, 17(8), 676–679. https://doi.org/10.1016/j.foodcont.2005.09.014
Berktaş, M., Bozkurt, E. N., Bozkurt, H., Alişarlı, M., & Güdücüoğlu, H. (2006). Et ve Et Ürünlerinde Listeria monocytogenes’in İzolasyonu. Van Tıp Dergisi, 13(2), 36–41.
Bingöl, E. B., Dümen, E., Kahraman, T., Akhan, M., Issa, G., & Ergun, O. (2013). Prevalence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in meat and meat products consumed in Istanbul. Medycyna Weterynaryjna-Veterınary Medıcıne-Scıence And Practıce, 69(8), 488–491.
Bozkurt, B. (2018). Bozkurt, B. (2018). Çiğ Ve Yarı-Pişmiş Bazı Et Ürünlerinde Salmonella Spp. Ve Staphylococcus Aureus’un Belirlenmesi Ve Antibiyotik Dirençliliklerinin Araştırılması. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Balıkesir. [Yüksek Lisans Tezi]. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü.
Büyükünal, S. K., Şakar, F. Ş., Turhan, İ., Ergi̇Nbaş, Ç., Sandikçi Altunatmaz, S., Yilmaz Aksu, F., Yilmaz Eker, F., & Kahraman, T. (2015). Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı. Kafkas Universitesi Veteriner Fakultesi Dergisi. https://doi.org/10.9775/kvfd.2015.14238
Çadırcı, Ö., Gücükoğlu, A., Terzi Güzel, G., Uyanık, T., Abdulahi, A., & Alişarlı, M. (2017). Characterization and Antimicrobial-Resistance Profile of Escherichia coli O157 and O157: H7 Isolated from Modified Atmosphere Packaged Meat Samples. Turkish Journal of Agriculture - Food Science and Technology, 5(10), 1142. https://doi.org/10.24925/turjaf.v5i10.1142-1147.1228
Çakıcı, N., Demirel Zorba, N. N., & Akçalı, A. (2015). Food industry employees and staphylococcal food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 72(4), 337–350. https://doi.org/10.5505/TurkHijyen.2015.21704 Çiftçioğlu, G., & Uğur, M. (1991). Ülkemizde tüketilen beyaz peynirlerde Listeriaların varlığı üzeririne bir araştırma. II. Ulusal Gıda Sempozyumu (Bildiriler), Bursa.
Dorman, V., Aslan, S., Ceylan, A., Küçük, S. N., Günel, A., Sari, H., Yaşli, N., & Yalim, D. (2010). Aynı fabrikadan yemek alan iki inşaat firması işçilerinde meydana gelen toplu besin zehirlenmesi. Dicle Tıp Dergisi, 37(3), 248–253.
Dursun, S. (2008). Broiler Piliçlerinden Escherichia coli O157:H7 Serotipinin İdentifikasyonu ve Antibiyotik Duyarlılıklarının Belirlenmesi. [Doktora Tezi]. Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü.
Eki̇Ci̇, G., Dümen, E., Bayrakal, G. M., & Ergi̇N, S. (2018). Taze Kaşar Peyniri ve Süt Kaymağından İzole Edilen Listeria monocytogenes ve Esherichia coli O157:H7’nin Moleküler Tanımlaması. Kafkas Universitesi Veteriner Fakultesi Dergisi. https://doi.org/10.9775/kvfd.2018.20702
Elafify, M., Khalifa, H. O., Al-Ashmawy, M., Elsherbini, M., El Latif, A. A., Okanda, T., Matsumoto, T., Koseki, S., & Abdelkhalek, A. (2020). Prevalence and antimicrobial resistance of Shiga toxin-producing Escherichia coli in milk and dairy products in Egypt. Journal of Environmental Science and Health, Part B, 55(3), 265–272. https://doi.org/10.1080/03601234.2019.1686312
Fantelli, K. (2001). Prevalence and characteristics of Shigatoxin-producing Escherichia coli and Listeria monocytogenes strains isolated from minced meat in Switzerland. International Journal of Food Microbiology, 70(1–2), 63–69. https://doi.org/10.1016/S0168-1605(01)00515-3
Goldrick, B. (2003). Foodborne Diseases: More efforts needed to meet the Healthy People 2010 objectives. 103 (3): 105–106. The American Journal of Nursing., 103(3), 105–106.
Gonzalez, A. G. M., Rosa, A. C. P., Andrade, J. R. C., & Tibana, A. (2000). Enteropathogenicity markers in Escherichia coli strains isolated from soft white cheese and poultry in Rio de Janeiro, Brazil. Food Microbiology, 17, 321–328.
Gülmez, M., & Güven, A. (2001). Beyaz ve çeçil peynirlerinde Campylobacter, Salmonella ve Listeria türlerinin araştırılması. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 7(2), 155–161.
Hoge, C. W., Gambel, J. M., Srijan, A., Pitarangsi, C., & Echeverria, P. (1998). Trends in Antibiotic Resistance Among Diarrheal Pathogens Isolated in Thailand Over 15 Years. Clinical Infectious Diseases, 26(2), 341–345. https://doi.org/10.1086/516303
Iannetti, L., Acciari, V. A., Antoci, S., Addante, N., Bardasi, L., Bilei, S., Calistri, P., Cito, F., Cogoni, P., D’Aurelio, R., Decastelli, L., Iannetti, S., Iannitto, G., Marino, A. M. F., Muliari, R., Neri, D., Perilli, M., Pomilio, F., Prencipe, V. A., … Migliorati, G. (2016). Listeria monocytogenes in ready-to-eat foods in Italy: Prevalence of contamination at retail and characterisation of strains from meat products and cheese. Food Control, 68, 55–61. https://doi.org/10.1016/j.foodcont.2016.03.036
Jantsch, J., Chikkaballi, D., & Hensel, M. (2011). Cellular aspects of immunity to intracellular Salmonella enterica: Cellular microbiology of Salmonella. Immunological Reviews, 240(1), 185–195. https://doi.org/10.1111/j.1600-065X.2010.00981.x
Jo, M.-Y., Kim, J.-H., Lim, J.-H., Kang, M.-Y., Koh, H.-B., Park, Y.-H., Yoon, D.-Y., Chae, J.-S., Eo, S.-K., & Lee, J. H. (2004). Prevalence and characteristics of Escherichia coli O157 from major food animals in Korea. International Journal of Food Microbiology, 95(1), 41–49. https://doi.org/10.1016/j.ijfoodmicro.2004.01.016
Kahraman T, & Aydın, A. (2009). Prevalence of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in meat and meat products in Turkey Prävalenz von Salmonella spp., Escherichia coli O157:H7 und Listeria monocytogenes in Fleisch und Fleischerzeugnissen in der Türkei. Archiv Für Lebensmittelhygiene, Archiv für Lebensmittelhygiene 60: 1, 6-11 (2009), 6–11. https://doi.org/10.2376/0003-925X-60-6
Kahraman, T., Özmen, G., Özinan, B., & Göksoy, E. O. (2010). Prevalence of Salmonella spp. And Listeria monocytogenes in different cheese types produced in Turkey. BFJ, 112(11), 1230–1236.
Keerthirathne, T., Ross, K., Fallowfield, H., & Whiley, H. (2016). A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products. Pathogens, 5(4), 63. https://doi.org/10.3390/pathogens5040063
Lakicevic, B., Nastasijevic, I., & Raseta, M. (2015). Sources of Listeria Monocytogenes Contamination in Retail Establishments. Procedia Food Science, 5, 160–163. https://doi.org/10.1016/j.profoo.2015.09.046
Madden, R. H., Espie, W. E., Moran, L., McBride, J., & Scates, P. (2001). Occurrence of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter spp. On beef carcasses in Northern Ireland. Meat Science, 58(4), 343–346. https://doi.org/10.1016/S0309-1740(00)00153-4
Manguiat, L. S., & Fang, T. J. (2013). Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines. Food Microbiology, 36(1), 57–62. https://doi.org/10.1016/j.fm.2013.04.005
Maung, A. T., Mohammadi, T. N., Nakashima, S., Liu, P., Masuda, Y., Honjoh, K., & Miyamoto, T. (2019). Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan. International Journal of Food Microbiology, 304, 49–57. https://doi.org/10.1016/j.ijfoodmicro.2019.05.016
Mena, C. (2004). Incidence of Listeria monocytogenes in different food products commercialized in Portugal. Food Microbiology, 21(2), 213–216. https://doi.org/10.1016/S0740-0020(03)00057-1 Omerovi̇C, M., Müştak, H. K., & Kaya, İ. B. (2017). Escherichia coli Patotiplerinin Virülens Faktörleri. Etlik Veteriner Mikrobiyoloji Dergisi, 28(1), 1–6. https://doi.org/10.35864/evmd.530084
Sağlam, A. (2011). İstanbul Pazarında Listeria Varlığı Üzerine Bir Araştırma. Yüksek Lisans Tezi. İstanbul. [Yüksek Lisans Tezi]. İstanbul Üniversitesi Sağlık Bilimleri Enstitüsü.
Şahan, Ö., Aral, E. M., Aden, M. M. A., Aksoy, A., Yılmaz, Ö., Jahed, R., & Akan, M. (2016). Türkiye’deki broyler tavuk işletmelerinden izole edilen Salmonella serovarlarının antimikrobiyel direnç durumu. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 63(1), 1–6. https://doi.org/10.1501/Vetfak_0000002701
Sorrells, K. M., Speck, M. L., & Warren, J. A. (1970). Pathogenicity of Salmonella gallinarum After Metabolic Injury by Freezing 1. Applied Microbiology, 19(1), 39–43. https://doi.org/10.1128/AM.19.1.39-43.1970
Tanoğlu, B. T., & Gümüşsoy, K. S. (2008). Erzincan Garnizonunda Tüketime Sunulan Tavuk Ve Hindi Etlerinden Konvansiyonel Kültür Ve Moleküler (Pzr) Metodla Salmonella Spp.’Nin Teşhisi. Sağlık Bilimleri Dergisi, 17(3), 150–155.
Temelli, S. (2002). Gıda Zehirlenmesine Neden Olan E. coli O157:H7 Ve Önemi. Uludağ Üniversitesi J.Fac.Vet.Med, 21, 133–138.
Turantaş, F., Ünlütürk, A., & Göktan, D. (1989). Microbiological and compositional status of Turkish white cheese. International Journal of Food Microbiology, 8(1), 19–24.
van Nierop, W., Dusé, A. G., Marais, E., Aithma, N., Thothobolo, N., Kassel, M., Stewart, R., Potgieter, A., Fernandes, B., Galpin, J. S., & Bloomfield, S. F. (2005). Contamination of chicken carcasses in Gauteng, South Africa, by Salmonella, Listeria monocytogenes and Campylobacter. International Journal of Food Microbiology, 99(1), 1–6. https://doi.org/10.1016/j.ijfoodmicro.2004.06.009
Vitas, A. I., & Garcia-Jalon, V. A. e I. (2004). Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain). International Journal of Food Microbiology, 90(3), 349–356. https://doi.org/10.1016/S0168-1605(03)00314-3
Ward, T. J., Gorski, L., Borucki, M. K., Mandrell, R. E., Hutchins, J., & Pupedis, K. (2004). Intraspecific Phylogeny and Lineage Group Identification Based on the prfA Virulence Gene Cluster of Listeria monocytogenes†. Journal of Bacteriology, 186(15), 4994–5002. https://doi.org/10.1128/JB.186.15.4994-5002.2004
Yang, J., Zhang, Z., Zhou, X., Cui, Y., Shi, C., & Shi, X. (2020). Prevalence and Characterization of Antimicrobial Resistance in Salmonella enterica Isolates from Retail Foods in Shanghai, China. Foodborne Pathogens and Disease, 17(1), 35–43. https://doi.org/10.1089/fpd.2019.2671
YerliKaya, O. B. (2015). Kayseri’ De Satışa Sunulan Kanatlı Eti Ürünlerinde Listeria Spp. Varlığının Belirlenmesi. [Yüksek Lisans Tezi]. Erciyes Üniversitesi Sağlık Bilimleri Enstitüsü,.
Yildirim, T., Siriken, B., & Yavuz, C. (2016). Sığır kıyma ve köftelerinde Salmonella spp. Varlığı. Veteriner Hekimler Derneği Dergisi, 87(1), 11–23.
Zarei, M., Basiri, N., Jamnejad, A., & Eskandari, M. H. (2013). Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. In Beef, Buffalo and Lamb Using Multiplex PCR. Jundishapur Journal of Microbiology, 6(8). https://doi.org/10.5812/jjm.7244

Details

Primary Language

English

Subjects

Veterinary Sciences

Journal Section

Research Article

Authors

Can Atabey ^*
0000-0002-4623-9602
Türkiye

Tolga Kahraman
0000-0003-4877-6951
Türkiye

Ahmet Koluman
Türkiye

Publication Date

June 11, 2021

Submission Date

April 1, 2021

Acceptance Date

April 29, 2021

Published in Issue

Year 2021 Volume: 10 Number: 1

IZ

https://izlik.org/JA87RJ68HR

Cite

RIS / Bibtex

APA

Atabey, C., Kahraman, T., & Koluman, A. (2021). Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products. Animal Health Production and Hygiene, 10(1), 17-22. https://izlik.org/JA87RJ68HR

AMA

1.Atabey C, Kahraman T, Koluman A. Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products. Animal Health, Prod and Hyg. 2021;10(1):17-22. https://izlik.org/JA87RJ68HR

Chicago

Atabey, Can, Tolga Kahraman, and Ahmet Koluman. 2021. “Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products”. Animal Health Production and Hygiene 10 (1): 17-22. https://izlik.org/JA87RJ68HR.

EndNote

Atabey C, Kahraman T, Koluman A (June 1, 2021) Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products. Animal Health Production and Hygiene 10 1 17–22.

IEEE

[1]C. Atabey, T. Kahraman, and A. Koluman, “Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products”, Animal Health, Prod and Hyg, vol. 10, no. 1, pp. 17–22, June 2021, [Online]. Available: https://izlik.org/JA87RJ68HR

ISNAD

Atabey, Can - Kahraman, Tolga - Koluman, Ahmet. “Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products”. Animal Health Production and Hygiene 10/1 (June 1, 2021): 17-22. https://izlik.org/JA87RJ68HR.

JAMA

1.Atabey C, Kahraman T, Koluman A. Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products. Animal Health, Prod and Hyg. 2021;10:17–22.

MLA

Atabey, Can, et al. “Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products”. Animal Health Production and Hygiene, vol. 10, no. 1, June 2021, pp. 17-22, https://izlik.org/JA87RJ68HR.

Vancouver

1.Can Atabey, Tolga Kahraman, Ahmet Koluman. Prevalence and Antibiotic Resistance of Salmonella Spp., E. Coli O157, and L. Monocytogenes in Meat and Dairy Products. Animal Health, Prod and Hyg [Internet]. 2021 Jun. 1;10(1):17-22. Available from: https://izlik.org/JA87RJ68HR