Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi

1309-1751

Kahramanmaraş Sütçü İmam Üniversitesi

10.17780/ksujes.288798

Engineering

Mühendislik

ISOLATION OF SALMONELLA FROM CHICKEN MEATS IN NORTHERN IRAQ

KUZEY IRAK’TA ÜRETİLEN TAVUK ETLERİNDE SALMONELLA İZOLASYONU

Haji

Abdulrezzaq Haji

İnanç

Ahmet

04 27 2017

20 1 10 20 01 31 2017

1998

Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi

Manuscript TemplateThe present study wasconducted to isolate and confirm Salmonellain fresh and frozen chicken meats collected in local markets and butcheries inDuhok and Arbil, Northern Iraq. In this respect, fifty fresh and fifty frozenchicken meats were analyzed by the cultural, biochemical and serologicalmethods. The suspected cultures were later subjected to the antibioticresistance test using 13 known antibiotics. The cultural method for isolationof Salmonella indicated that 11 agarplates (9 from fresh (18%) and 2 from frozen (4%)) were probably suspected withSalmonella. Seven suspected meatsamples was collected in Arbil (15.6%) and 4 in Duhok (7.3%). The biochemicalconfirmation tests performed later confirmed that 8 of 11 suspected culturecontained Salmonella. The RapIDTMONE test for further confirmation showed that all 11 suspected culturesprobably infected with Salmonellawith two different species. Using somatic (O) and flagellar (H) antisera, itwas observed agglutination of the suspectedcultures with polyvalent O and H antisera, indicating the suspected culturescontained Salmonella. The cultureswere serotyped by the Central HealthLaboratory, and confirmed that 8 of them were infected with S. Typhimurium, and 3 of them with S. Anatum. S. typhimurium and S. anatum were found to besensitive only to CT, C, CIP and TE. S. anatum also exhibitedsensitivity to K and TMP.

Makale ŞablonuBuçalışmada, Duhok ve Erbil’deki lokal market ve kasaplardan temin edilen taze vedondurulmuş tavuk etlerinde Salmonellayaygınlığı araştırılmıştır. Bu amaçla, 50 taze ve 50 dondurulmuş tavuk etikültürel, biyokimyasal ve serolojik yöntemlerle incelenmiştir. Ayrıca, eldeedilen Salmonella izolatlarının 13farklı antibiyotiğe hassasiyetleri ölçülmüştür. Uygulan kültürel metotta, 100örnekten 11’inde Salmonellakolonileri görülmüştür. Bunlardan 9 tanesinin taze (%18), 2 tanesinin de (%4)dondurulmuş tavuk etlerinden ya da illere göre, 7 tanesinin (%15.6) Erbil’den 4tanesinin de Duhok’tan (%7.3) toplanan tavuk etlerinden ileri geldiğibulunmuştur. Salmonella şüphesibulunan 11 kültür daha sonra biyokimyasal doğrulama testlere tabi tutulmuş vegeleneksel metotlarla yapılan testlerde 8’inin ve RapIDTM ONEsistemi ile yapılan testte ise 11’inin de Salmonellaolduğu görülmüştür. Somatic (O) and flagellar (H) antiseralar ile yapılanserolojik testlerde, Salmonellaşüphesi bulunan 11 kültür aglütinasyon-pozitif bulunmuştur. Irak MerkezLaboratuvarında yaptırılan serotip çalışmasında, 8 kültürde S. Typhimurium, 3 kültürde ise S. Anatum bulunmuştur. Her iki serotipinde 13antibiyotikten sadece 4 tanesine (CT, C, CIP ve TE), ayrıca S. Anatum’un 2 ayrı antibiyotiğe daha duyarlı olduğu görülmüştür.

Tavuk eti Salmonella geleneksel metotlar RapIDTM ONE test serolojik test

Chicken meat Salmonella conventional methods RapIDTM ONE test serological test

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