Afyon'da paketlenmeden satılan piliç karkaslarında termofilik campylobacter türlerinin saptanması ve C. jejuni izolatlarının PCR ile doğrulanması
Detection of thermophilic campylobacter spp. in unpackaged broiler carcasses in retail markets of Afyon and confirmation of C. jejuni isolates using PCR
Yazar: ŞEBNEM PAMUK
Danışman: PROF.DR. SADİ AKGÜN
Ankara Üniversitesi / Sağlık Bilimleri Enstitüsü / Besin Hijyeni ve Teknolojisi Ana Bilim Dalı
Derece: Doktora, 2006
Konu: Veteriner Hekimliği = Veterinary Medicine

Özet:
106ÖZET$I\RQÂ¶GD3DNHWOHQPHGHQ6DWÃODQ3LOLo.DUNDVODUÃQGD7HUPRILOLNCampylobacterjejuniÃ¸]RODWODUÃQÃQ3&5LOH'RÃ·UXODQPDVÃ7ÂUOHULQLQ6DSWDQPDVÃYHC.$I\RQÂ¶GD SDNHWOHQPHGHQ WLFDUL RODUDN G|NPH ÃºHNOLQGH VDWÃODQ SLOLo NDUNDVODUÃQGDtermofilik Campylobacter WÂUOHULQLQ NODVLN NÂOWÂU WHNQLÃ·L LOH VDSWDQDUDN C. jejuniRODUDN EHOLUOHQHQ L]RODWODUÃQ 3&5 LOH GRÃ·UXODQPDVÃ DPDFÃ\OD \DSÃODQ EX oDOÃÃºPDGD|UQHNOHULQ L]RODV\RQ YH LGHQWLILNDV\RQODUÃQGD ,62 ,62 \|QWHPL NXOODQÃOGÃ(%67.1) termofilik Campylobacter spp. ile%XQD J|UH NDUNDVÃQ Â¶ininNRQWDPLQHROGXÃ·XVDSWDQGÃ.ÂOWÂUWHNQLÃ·LLOHSLOLoNDUNDVÃQGDQWRSODPWHUPRILOLNCampylobacterCampylobacterVSS L]RODWÃ HOGH HGLOGL (OGH HGLOHQ WHUPRILOLN L]RODWÃQÃQ%57.0'sinin (239) C. jejuni, %40.50'inin (170) C. coli, %2.30'ünün (10) C. lariROGXÃ·XEHOLUOHQGLTermofilik CampylobacterVSSL]ROHHGLOHQNDUNDVÃQÂ¶LQGHQC. jejuniLOH ELUOLNWH GLÃ·HU WHUPRILOLN WÂUOHUL LGHQWLIL\H HGLOLUNHQ Â¶ÃQGDQ VDGHFH GLÃ·HUtermofilik Campylobacter spp. (C. coli, C. lari) identifiye edildi.C. jejuni L]RODWÃ.ÂOWÂU WHNQLÃ·L LOH WRSODP NDUNDVWDQ HOGH HGLOHQDUDVÃQGDQ VHoLOHQ L]RODWD 3&5 LÃºOHPL X\JXODQGÃ %XQD J|UH L]RODWÃQ Â¶VL(%61.38) C. jejuniRODUDNGRÃ·UXODQÃUNHQÂ¶XGRÃ·UXODQPDGÃ6RQXo RODUDN $I\RQÂ¶GD VDWÃÃºD VXQXODQ G|NPH SLOLo NDUNDVODUÃQÃQ EÂ\ÂNbölümünün (%67.1) termofilik CampylobacterWÂUOHULLOHNRQWDPLQHROGXÃ·XYHKDONCampylobacter türlerindenVDÃ·OÃÃ·Ã LoLQ SRWDQVL\HO ELU ULVN ROXÃºWXUGXÃ·X VDSWDQPÃÃºWÃUkaynaNODQDELOHFHN JÃGD LQIHNVL\RQODUÃQÃQ SRWDQVL\HO VDÃ·OÃN ULVNL ROXÃºWXUPDPDVÃ YHKDON VDÃ·OÃÃ·ÃQÃQ NRUXQPDVÃ EDNÃPÃQGDQ oLIWOLNWHQ EDÃºODPDN Â]HUH \HWLÃºWLUPHDÃºDPDVÃQGD PH]EDKDGD YH VDWÃÃº \HUOHULQGH JÃGD JÂYHQOLN SURJUDPODUÃ YH +$&&3VLVWHPLQLQX\JXODQPDVÃQÃQ|QHPOLROGXÃ·XGÂÃºÂQÂOPHNWHGLUAnahtar Sözcükler: Termofilik Campylobacter, Piliç Karkas, PCR, C. jejuni.

Abstract:
107SUMMARYDetection of Thermophilic Campylobacter spp. in Unpackaged BroilerCarcasses in Retail Markets of Afyon and Confirmation of C. jejuni IsolatesUsing PCRThis study was undertaken to determine the thermophilic Campylobacterspecies with classic culture technique in chicken carcasses, saled in Afyon, andconfirme with PCR, as determined C. jejuni isolates. ISO (ISO, 10272) method usedfor isolation and identification of samples. It was determined that 141 samples(67.1%) of a total of 210 carcasses were contamined with Campylobacter spp.A total of 419 thermophilic Campylobacter spp. isolates were obtained from141 broiler carcasses with culture technique. These 419 thermophilic Campylobacterisolates were determined as 57 % of C. jejuni (239), 40.50 % of C. coli (170) and2.30 % of C. lari (10).As C. jejuni and other thermophilic species were identified from 101carcasses within 141 as isolated thermophilic Campylobacter spp., it was identifiedonly other thermophilic Campylobacter spp. (C. coli, C. lari) from 40 carcasses.PCR techinique was applied to 101 isolates selected from among the 239 C.jejuni isolates determined from 101 carcasses with culture technique. According tothis, 62 isolates (61.38 %) were confirmed as C. jejuni, 39 (38.61 %) didn?tconfirmed among the 101 isolates.As a conclusion, it was determined the large amount of broiler carcasses (67.1%) as saled unpackaking in Afyon, were contaminated with thermophilicCampylobacter specieses and potansiyel public health risk was arised. It wassuggested that applied food safety programs and HACCP system in the stage ofbreeding, slaughtering and retail places from started to farm were important forprevented public health and non occured of potential health risk of food infectionscaused by Campylobacter specieses.Key Words: Thermophilic Campylobacter, Broiler carcasses, PCR, C. jejuni.