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The Prevalence of Escherichia coli O157 and O157:H7 in Ground Beef and Raw Meatball by Immunomagnetic Separation and the Detection of Virulence Genes Using Multiplex PCR

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dc.authorscopusid35319517000
dc.authorscopusid56589018600
dc.authorscopusid8937670600
dc.authorscopusid36196604100
dc.contributor.authorÇadirci, O.
dc.contributor.authorSiriken, B.
dc.contributor.authorİnat, G.
dc.contributor.authorKevenk, T.O.
dc.date.accessioned2020-06-21T14:52:36Z
dc.date.available2020-06-21T14:52:36Z
dc.date.issued2010
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Çadirci] Özgür, Department of Food Hygiene and Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Siriken] Belgin, Department of Food Hygiene and Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [İnat] Gökhan, Department of Food Hygiene and Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Kevenk] Tahsin Onur, Department of Food Hygiene and Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe present study was conducted to investigate the presence of Escherichia coli O157 and O157:H7 strains and to detect the presence of the stx1, stx2, and eaeA genes in isolates derived from 200 samples (100 samples from fresh ground beef and 100 samples from raw meatball). The samples were purchased from the Samsun Province in Turkey, over a period of 1 year. Enrichment-based immunomagnetic separation and multiplex polymerase chain reaction were applied for these analyses. E. coli O157 was detected in five of the 200 (2.5%) samples tested (one isolated from ground beef and four from meatball samples), whereas E. coli O157: H7 was not detected in any sample. During the analysis, eight strains of E. coli O157 were obtained. The genes stx1, stx2, and eaeA were detected in two E. coli O157 isolates obtained from two meatball samples, whereas only the eaeA and the stx2 genes were detected in four E. coli O157 strains that were isolated from one meatball sample. None of the stx1, stx2, and eaeA was detected in the E. coli O157 isolates obtained from the ground beef and the one meatball samples. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.meatsci.2009.10.011
dc.identifier.endpage556en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue3en_US
dc.identifier.pmid20374823
dc.identifier.scopus2-s2.0-73449144728
dc.identifier.scopusqualityQ1
dc.identifier.startpage553en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2009.10.011
dc.identifier.volume84en_US
dc.identifier.wosWOS:000274990300034
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.subjectE. coli O157en_US
dc.subjectE. coli O157:H7en_US
dc.subjecteaeAen_US
dc.subjectGround Beefen_US
dc.subjectMeatballen_US
dc.subjectStx1en_US
dc.subjectStx2en_US
dc.titleThe Prevalence of Escherichia coli O157 and O157:H7 in Ground Beef and Raw Meatball by Immunomagnetic Separation and the Detection of Virulence Genes Using Multiplex PCRen_US
dc.typeArticleen_US
dspace.entity.typePublication

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