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A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)

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dc.contributor.authorSırıken, Belgin
dc.contributor.authorPamuk, Şeblem
dc.contributor.authorEyigör, Mete
dc.contributor.buuauthorÖzakın, Cüneyt
dc.contributor.buuauthorGedikoğlu, Suna
dc.contributor.departmentTıp Fakültesi
dc.contributor.departmentKlinik Bakteriyoloji ve Enfeksiyon Hastalıkları Ana Bilim Dalı
dc.contributor.orcid0000-0001-5428-3630
dc.contributor.researcheridAAG-8392-2021
dc.contributor.scopusid15832833500
dc.contributor.scopusid8880316200
dc.contributor.scopusid57200678942
dc.contributor.scopusid6603407548
dc.contributor.scopusid6506040566
dc.date.accessioned2021-09-15T11:26:04Z
dc.date.available2021-09-15T11:26:04Z
dc.date.issued2006
dc.description.abstractThe incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. monocytogenes and 1% each of L. ivanovii and L. innocua. Serological study of the seven L. monocytogenes isolates showed that three of these were 1/2 ab, three were 5/6 ab and one was I ab. E coli 0 1 57:H7 was not detected in any of the samples. The pH values of the samples ranged from 4.8 to 6.5. In conclusion, increasing number of listeriosis and salmonellosis cases in Turkey and the contamination levels found indicate that risk assessment and improved preventive measures are required for these sausages.
dc.identifier.citationSırıken, B. vd. (2006). ''A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)''. Meat Science, 72(1), 177-181.
dc.identifier.doi10.1016/j.meatsci.2005.05.025
dc.identifier.endpage181
dc.identifier.issn0309-1740
dc.identifier.issue1
dc.identifier.pubmed22061388
dc.identifier.scopus2-s2.0-27144493746
dc.identifier.startpage177
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2005.05.025
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174005002160
dc.identifier.urihttp://hdl.handle.net/11452/21971
dc.identifier.volume72
dc.identifier.wos000233178700022
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherElsevier Science
dc.relation.collaborationYurt içi
dc.relation.journalMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectSalmonella spp
dc.subjectSoudjouck
dc.subjectListeria spp
dc.subjectEscherichia coli O157:H7
dc.subjectListeria monocytogenes
dc.subjectInfections
dc.subjectDestruction
dc.subjectFermentation
dc.subjectSalami
dc.subjectSurvival
dc.subjectMonocytogenes
dc.subjectMeat-products
dc.subjectSodium-chloride
dc.subjectTyphimurium DT104
dc.subjectAcid tolerance
dc.subjectEscherichia coli
dc.subjectEscherichia coli o157-h7
dc.subjectListeria
dc.subjectListeria innocua
dc.subjectListeria ivanovii
dc.subjectListeria monocytogenes
dc.subjectListeriosis monocytogenes
dc.subjectSalmonella
dc.subjectSalmonella enterica
dc.subject.scopusPenicillium Nordicum; Cured Meats; Ochratoxin A
dc.subject.wosFood science & technology
dc.titleA note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)
dc.typeArticle
dc.wos.quartileQ1
dspace.entity.typePublication
local.contributor.departmentTıp Fakültesi/Klinik Bakteriyoloji ve Enfeksiyon Hastalıkları Ana Bilim Dalı
local.indexed.atScopus
local.indexed.atWOS

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