A Rapid Method Intended for the Determination of Salmonella spp. From Chicken Meats (Turkish with English Abstract)

Year 2008, Volume: 33 Issue: 5, 205 - 211, 01.10.2008

Birce Mercanoğlu Taban S. Aykut Aytaç

Abstract

Since contaminated chicken meats have been the principal foodborne source of the contamination of Salmonella to humanbeings and cultural detection methods are time-consuming; in this study, which had been based on the improvement of a Salmonella spp. detection method that can give rapid and high sensitivity result in chicken meats, firstly chicken meat samples, in which no Salmonella contamination had been determined by using ISO 6579 reference method, were inoculated with Salmonella Enteritidis culture and after the 16-hour non selective pre-enrichment stage, approximately 1 or 10 cfu/25 gram chicken meat levels of target bacteria determination was ensured in totally 20 hours by using immunomagnetic separation-polymerase chain reaction (IMS-PCR) method.

Keywords

IMS, PZR, Salmonella, chicken meat

Tavuk Etlerinden Salmonella spp. Belirlenmesine Yönelik Hızlı bir Yöntem

Abstract

Kontamine olmuş tavuk etlerinin, Salmonellaların insanlara bulaşmasına neden olan başlıca gıda kaynağı olmaları ve kültürel belirleme yöntemlerinin zaman alıcı olmaları nedenleri ile, tavuk etlerinde hızlı ve yüksek duyarlılıkta sonuç verebilecek bir Salmonella spp. belirleme yönteminin geliştirilmesi üzerine yapılan bu çalışmada, ilk olarak ISO 6579 referans yöntemi kullanılarak Salmonella kontaminasyonu olmadığı belirlenen tavuk eti örnekleri, Salmonella Enteritidis kültürü ile inoküle edilmiş ve 16 saatlik seçici olmayan bir ön-zenginleştirme işleminin ardından immünomanyetik ayırma-polimeraz zincir reaksiyonu (İMA-PZR) yöntemi kullanılarak, yaklaşık 1 veya 10 kob/25 gram tavuk eti seviyesindeki hedef bakterinin, toplam 20 saat gibi kısa bir sürede belirlenebilmesi sağlanmıştır.

Keywords

İMA, PZR, Salmonella, tavuk eti

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