Plesiomonas shigelloides ve Besin Mikrobiyolojisinde Önemi

Yıl 2007, Cilt: 2 Sayı: 1, 34 - 40, 31.03.2010

Gürkan Uçar Ahmet Güner

Öz

Dünyanın her bölgesinde özellikle su kaynaklı ortamlarda bulunan ve sıcak mevsimlerde
kontamine su ve gıdaların pişirilmeden veya az pişirilerek tüketilmesi sonucu başlıca gastroenteritis
semptomları şeklinde rahatsızlıklara sebep olan Plesiomonas shigelloides’in genel özellikleri,
epidemiyolojisi, besinlere bulaşması ve bulaşmada rol oynayan gıdalar, patojenitesi, semptom, izolasyon ve
idendifikasyonu hakkında bilgiler verilmiştir.

Anahtar Kelimeler

Plesiomonas shigelloides, besin mikrobiyolojisi, enfeksiyon

Kaynakça

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