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.departmentUludağ Üniversitesi/Tıp Fakültesi/Klinik Bakteriyoloji ve Enfeksiyon Hastalıkları Anabilim Dalı.tr_TR
dc.contributor.orcid0000-0001-5428-3630tr_TR
dc.contributor.researcheridAAG-8392-2021tr_TR
dc.contributor.scopusid15832833500tr_TR
dc.contributor.scopusid8880316200tr_TR
dc.contributor.scopusid57200678942tr_TR
dc.contributor.scopusid6603407548tr_TR
dc.contributor.scopusid6506040566tr_TR
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.en_US
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.en_US
dc.identifier.endpage181tr_TR
dc.identifier.issn0309-1740
dc.identifier.issue1tr_TR
dc.identifier.pubmed22061388tr_TR
dc.identifier.scopus2-s2.0-27144493746tr_TR
dc.identifier.startpage177tr_TR
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.volume72tr_TR
dc.identifier.wos000233178700022tr_TR
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevier Scienceen_US
dc.relation.collaborationYurt içitr_TR
dc.relation.journalMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectSalmonella sppen_US
dc.subjectSoudjoucken_US
dc.subjectListeria sppen_US
dc.subjectEscherichia coli O157:H7en_US
dc.subjectListeria monocytogenesen_US
dc.subjectInfectionsen_US
dc.subjectDestructionen_US
dc.subjectFermentationen_US
dc.subjectSalamien_US
dc.subjectSurvivalen_US
dc.subjectMonocytogenesen_US
dc.subjectMeat-productsen_US
dc.subjectSodium-chlorideen_US
dc.subjectTyphimurium DT104en_US
dc.subjectAcid toleranceen_US
dc.subjectEscherichia colien_US
dc.subjectEscherichia coli o157-h7en_US
dc.subjectListeriaen_US
dc.subjectListeria innocuaen_US
dc.subjectListeria ivanoviien_US
dc.subjectListeria monocytogenesen_US
dc.subjectListeriosis monocytogenesen_US
dc.subjectSalmonellaen_US
dc.subjectSalmonella entericaen_US
dc.subject.scopusPenicillium Nordicum; Cured Meats; Ochratoxin Aen_US
dc.subject.wosFood science & technologyen_US
dc.titleA note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157 : H7 serotypes in Turkish sausage (Soujouck)en_US
dc.typeArticle
dc.wos.quartileQ1en_US

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