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Molecular typing of Clostridium perfringens isolated from turkey meat by multiplex PCR
Author(s) -
Erol I,
Goncuoglu M.,
Ayaz N.D.,
Bilir Ormanci F.S.,
Hildebrandt G.
Publication year - 2008
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2008.02379.x
Subject(s) - clostridium perfringens , typing , multiplex polymerase chain reaction , microbiology and biotechnology , enterotoxin , toxin , biology , multiplex , clostridiaceae , gene , polymerase chain reaction , bacteria , escherichia coli , genetics
Aims: To determine the presence of toxin genes in 22 Clostridium perfringens isolated from turkey meat samples by molecular typing. Methods and Results: For this purpose, alpha ( cpa ), beta ( cpb ), beta 2 ( cpb2 ), epsilon ( etx ), iota ( iA ) and enterotoxin ( cpe ) toxin genes were analysed by multiplex PCR. All 22 turkey meat Cl. perfringens isolates were found to carry the cpa , gene but in none of the isolates cpb , etx, iap or cpe genes were detected. Results showed that all isolates represented type A and were cpe negative. Conclusions: Our results indicate that Cl. perfringens type A is the most common type in turkey meat. Also multiplex PCR is effective and rapid method for typing of Cl. perfringens . Significance and Impact of the Study: It is the first study about molecular typing of Cl. perfringens using multiplex PCR in turkey meat samples in Turkey.