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Prevalence of E scherichia coli O157 : H7 and Their Verotoxins and S almonella spp. in Processed Poultry Products
Author(s) -
Karadal Fulden,
Ertas Nurhan,
Hizlisoy Harun,
Abay Secil,
Al Serhat
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12054
Subject(s) - food science , escherichia coli , poultry farming , multiplex polymerase chain reaction , biology , strain (injury) , microbiology and biotechnology , polymerase chain reaction , gene , biochemistry , ecology , anatomy
This study was carried out to investigate the presence of E scherichia coli O157 : H7 and their verotoxins as well as S almonella spp. in processed poultry products. A total of 100 samples of cordon bleus ( n = 20), chicken nuggets ( n = 20), chicken burgers ( n = 40) and chicken meatballs ( n = 20) were analyzed. The E . coli O157 (but not H7 ) strain was isolated from one (1%) out of 100 samples. This isolate were obtained from chicken burgers. Multiplex polymerase chain reaction confirmed two genotypes, namely rfbO157 and stx1 genes. None of the samples was contaminated with S almonella spp. These results demonstrate that processed poultry products may be sporadically contaminated with E . coli O157 strains that are potentially pathogenic for humans. Practical Application The growth of E . coli O157 and S almonella in processed poultry products are dependent on poultry carcasses used as raw material, hygienic application during the process and the storage temperature. Potentially pathogenic agents for humans E . coli O157 , which was obtained in this study, and S almonella spp. should be controlled by heat‐treatment.