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dc.contributor.authorİrkin, Reyhan
dc.contributor.authorAbay, Secil
dc.contributor.authorAydın, Fuat
dc.contributor.authorMustak, Hamit Kaan
dc.contributor.authorDiker, Kadir Serdar
dc.date.accessioned2019-09-23T10:53:25Z
dc.date.available2019-09-23T10:53:25Z
dc.date.issued2017en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2017.03.052
dc.identifier.urihttps://hdl.handle.net/20.500.12462/6433
dc.descriptionİrkin, Reyhan (Balikesir Author)en_US
dc.description.abstractThe aims of the present study were to evaluate the prevalence of Arcobacter spp., Campylobacter spp., Listeria spp., and Salmonella spp. in heat-processed ready-to-eat (RTE) chicken products manufactured by various companies using, bacterial culture methods and to perform virulence gene analysis, serotyping, genotyping, and antibacterial susceptibility tests on the isolated strains. For this purpose, 50 packages of chicken convenience products were used as the study material. Phenotypic tests and a molecular method (Polymerase Chain Reaction, PCR) were used to identify the isolated bacteria. All samples examined were negative for Arcobacter spp., Campylobacter spp., and Salmonella species. Listeria species were isolated from 12 (24%) of the examined samples. Among the Listeria species isolated, 9 were identified as L. monocytogenes, 2 were identified as L. innocua, and one was identified as L. welshimeri. All isolates were susceptible to the antibiotics tested. A detailed molecular analysis of the Listeria spp. revealed that the examined food products posed a significant public health hazard. Considering the presence of different genotypes of L. monocytogenes in RTE food production facilities, all the steps of food production must be reviewed in terms of conformity with sanitation and hygiene rules, and necessary measures must be set in place.en_US
dc.language.isoengen_US
dc.publisherElsevier Science Bven_US
dc.relation.isversionof10.1016/j.lwt.2017.03.052en_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectArcobacter Spp.en_US
dc.subjectCampylobacter Spp.en_US
dc.subjectListeria Spp.en_US
dc.subjectMolecular Characterizationen_US
dc.subjectReady to Eat Chicken Meaten_US
dc.subjectSalmonella Sppen_US
dc.titleThe prevalence of major foodborne pathogens in ready-to-eat chicken meat samples sold in retail markets in Turkey and the molecular characterization of the recovered isolatesen_US
dc.typearticleen_US
dc.relation.journalLwt-Food Science and Technologyen_US
dc.contributor.departmentMühendislik Fakültesien_US
dc.contributor.authorID0000-0002-6838-2215en_US
dc.contributor.authorID0000-0002-3694-1959en_US
dc.identifier.volume81en_US
dc.identifier.startpage202en_US
dc.identifier.endpage209en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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