Detection the enterotoxin producing capacity of coagulase positive Staphylococcus by EIA (Enzyme Immuno Assay) isolated from turkey meat

Abstract

A total of 52 turkey meat samples (including 39 legs and 13 wings), of three national companies were obtained from different markets in Ankara and were examined for the presence of enterotoxigenic coagulase positive staphylococci by EIA (Enzyme immuno assay). Average micrococci/staphylococci count of the samples was 6.3 x 102 cfu/g with a minimum of 1.0x102cfu/g and a maximum of 4.3x106 cfu/g. Five of the samples (9.61 %) had coagulase positive staphylococci with the following counts; minimum 1.0x102 cfu/g, maximum 1.3x104 cfu/g, and average 9.3x102 cfu/g. Thirteen out of 241 (5.3 %) isolates were found coagulase positive. Four of the coagulase positive isolates were enterotoxigenic and two of these had only type C, one isolate had only type B and one isolete had both B and C type enterotoxin production ability. In conclusion, the examined turkey meats were found to be partially contaminated with enterotoxin producing coagulase positive staphylococci. Elimination of enterotoxigenic staphylococci from turkey meat is very important to protect public health. This can be substantially achieved by the establishment and management of poultry slaughterhouses, which apply systems such as GMP, HACCP and have general hygienic practices

Keywords

• Coagulase positive staphylococci
• EIA
• enterotoxin
• turkey meat

Hindi etlerinden izole edilen koagulaz pozitif stafilokoklarda enterotoksin oluşturma yeteneklerininEIA (Enzyme Immuno Assay) ile belirlenmesi

Abstract

Çalışmada 3 farklı ulusal firma tarafından üretilen ve Ankara’da çeşitli marketlerden alınan 39 but ve 13 kanat olmak üzere toplam 52 hindi etinden izole edilen koagulaz pozitif stafilokokların enterotoksin oluşturma kabiliyeti EIA (Enzyme Immuno Assay) yöntemi ile araştırılmıştır. Analizler neticesinde 52 hindi etinin minimum 1.0 x 102 kob/g, maksimum 4.3 x 106 kob/g ve ortalama 6.3 x 102 kob/g düzeyinde mikrokok/stafilokok ile kontamine olduğu belirlenmiştir. Örneklerden 5’inde (% 9.61) minimum 1.0 x 102 kob/g, maksimum 1.3 x 104 kob/g ve ortalama 9.3 x 102 kob/g düzeyinde koagulaz pozitif stafilokok tespit edilmiştir. Örneklerden izole edilen 251 mikrokok/stafilokok izolatının 13’ünün (% 5.3) koagulaz pozitif olduğu saptanmıştır. Koagulaz pozitif stafilokoklardan 4’ünün enterotoksin oluşturduğu, bunlardan 2’sinin tip C, 1’inin tip B ve 1’inin hem tip B hemde tip C toksin üretebildiği belirlenmiştir. Sonuç olarak analiz edilen hindi etlerinin koagulaz pozitif stafilokoklar ile kısmen kontamine olduğu bulunmuştur. Halk sağlığının korunması açısından hindi etlerinden koagulaz positive stafilokokların elimine edilmesi önem taşımaktadır. Bu da temel olarak HACCP ve GMP sistemlerini uygulayan ve genel hijyen kurallarına uyan kanatlı kesimhanelerinin kurulması ve işletilmesi ile gerçekleştirilebilir

Keywords

• EIA
• enterotoksin
• hindi eti
• Koagulaz pozitif stafilokok

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