Shigella and Salmonella contamination in various foodstuffs in Turkey

被引：40

作者：

Cetinkaya, Figen ^{[1
]}

Cibik, Recep ^{[1
]}

Soyutemiz, G. Ece ^{[1
]}

Ozakin, Cuneyt ^{[2
]}

Kayali, Revasiye ^{[3
]}

Levent, Belkis ^{[3
]}

机构：

[1] Univ Uludag, Fac Vet Med, Dept Food Hyg & Technol, TR-16059 Gorukle, Bursa, Turkey

[2] Univ Uludag, Fac Med, Dept Microbiol & Infect Dis, TR-16059 Gorukle, Bursa, Turkey

[3] Refik Saydam Natl Hyg Ctr, Natl Reference Lab Enter Pathogens, TR-06100 Ankara, Turkey

来源：

FOOD CONTROL | 2008年 / 19卷 / 11期

关键词：

Shigella; Salmonella; foods; antimicrobial susceptibility;

D O I：

10.1016/j.foodcont.2007.11.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The prevalence of Shigella and Salmonella in a range of foodstuffs purchased from supermarkets and smaller units in Bursa province (Turkey) over a 7-month period between December 2004 and June 2005 was evaluated. In total 416 food samples composed from chicken parts, minced meats, ready-to-eat salads, raw vegetables and raw milks were analysed. Among the samples only one chicken thigh sample (0.24%) was found to be contaminated with Salmonella whereas Shigella was not isolated from any samples. Isolated Salmonella strain was serotyped as Salmonella enterica subsp. enterica serovar Infantis (S. Infantis) and displayed multidrug resistance to several antibiotics including streptomycin, tetracycline, sulphonamides, trimethoprim, trimethoprim-sulphamethoxazole and nalidixic acid. Decreased susceptibility to ciprofloxacin (MIC 0.38 mg/L by E-test) was also determined. The present study revealed that despite low contamination rate, foodstuffs particularly chicken parts could be a potential vehicle for foodborne infections and implementation of preventive measures and consumer food safety education efforts are needed. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1059 / 1063

页数：5

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