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A Note on the Incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 Serotypes in Turkish Sausage (Soudjouck)

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dc.authorscopusid15832833500
dc.authorscopusid8880316200
dc.authorscopusid57200678942
dc.authorscopusid6603407548
dc.authorscopusid6506040566
dc.contributor.authorSiriken, B.
dc.contributor.authorPamuk, S.
dc.contributor.authorÖzakin, C.
dc.contributor.authorGedikoǧlu, S.
dc.contributor.authorEyigör, M.
dc.date.accessioned2020-06-21T15:29:38Z
dc.date.available2020-06-21T15:29:38Z
dc.date.issued2006
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Siriken] Belgin, Department of Food Hygiene and Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Pamuk] Şebnem, Department of Food Hygiene and Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Özakin] Cüneyt, Department of Clinical Bacteriology and Infectious Disease, Bursa Uludağ Üniversitesi, Bursa, Bursa, Turkey; [Gedikoǧlu] Suna, Department of Clinical Bacteriology and Infectious Disease, Bursa Uludağ Üniversitesi, Bursa, Bursa, Turkey; [Eyigör] Mete, Department of Microbiology and Clinical Microbiology, Aydin Adnan Menderes University, Aydin, Efeler, Turkeyen_US
dc.description.abstractThe incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. monocytogenes and 1% each of L. ivanovii and L. innocua. Serological study of the seven L. monocytogenes isolates showed that three of these were 1/2 ab, three were 5/6 ab and one was 1 ab. E. coli O157:H7 was not detected in any of the samples. The pH values of the samples ranged from 4.8 to 6.5. In conclusion, increasing number of listeriosis and salmonellosis cases in Turkey and the contamination levels found indicate that risk assessment and improved preventive measures are required for these sausages. © 2005 Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.meatsci.2005.05.025
dc.identifier.endpage181en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue1en_US
dc.identifier.pmid22061388
dc.identifier.scopus2-s2.0-27144493746
dc.identifier.scopusqualityQ1
dc.identifier.startpage177en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2005.05.025
dc.identifier.volume72en_US
dc.identifier.wosWOS:000233178700022
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.journalMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEscherichia coli O157:H7en_US
dc.subjectListeria monocytogenesen_US
dc.subjectListeria spp.en_US
dc.subjectSalmonella spp.en_US
dc.subjectSoudjoucken_US
dc.titleA Note on the Incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 Serotypes in Turkish Sausage (Soudjouck)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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