Evaluation of ISO 6579 and FDA-BAM methods to complement real-time polymerase Chain reaction for the detection of salmonella in naturally contaminated poultry meat and red meat

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dc.contributor.buuauthorEyigör, Ayşegül
dc.contributor.buuauthorTemelli, Seran
dc.contributor.buuauthorÇarlı, Kamil Tayfun
dc.contributor.departmentUludağ Üniversitesi/Veterinerlik Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veterinerlik Fakültesi/Klinik Öncesi Bilimler Bölümü.tr_TR
dc.contributor.researcheridAAI-1101-2021tr_TR
dc.contributor.researcheridAAI-1092-2021tr_TR
dc.contributor.researcheridE-3867-2010tr_TR
dc.contributor.scopusid6602558950tr_TR
dc.contributor.scopusid6506404118tr_TR
dc.contributor.scopusid6601971539tr_TR
dc.date.accessioned2022-03-15T11:54:48Z
dc.date.available2022-03-15T11:54:48Z
dc.date.issued2010-08
dc.description.abstractIn this study, we evaluated the Salmonella detection capability and compatibility of a LightCycler polymerase chain reaction (LC PCR) system with two bacteriological methods, United States Food and Drug Administration's Bacteriological Analytical Manual Chapter 5: Salmonella (FDA) and International Organization for Standardization Method 6579 (ISO). The aim was to determine which bacteriological method would support LC PCR for testing naturally contaminated poultry and red meat samples with Salmonella. Twenty three (50.0%) and 24 (52.2%) out of 46 chicken meat samples were positive for Salmonella by the FDA and ISO methods, respectively. Five of the 15 (33.3%) turkey meat samples were found to harbor Salmonella by both bacteriological methods. None of the red meat samples were positive for Salmonella using the FDA method. There was one red meat sample (3.3%) positive for Salmonella using ISO method. LC PCR results indicated that 23 (50.0%) and 31 (67.4%) of the DNA templates obtained from the 46 preenriched chicken meat FDA and ISO samples were positive for Salmonella. Salmonella detection rate from turkey meat samples by ISO LC PCR was 6.7%, whereas no detection was observed by FDA LC PCR. FDA LC PCR detection rate in red meat samples was 23.3%, whereas the ISO LC PCR was 43.3%. Relative accuracy rates of ISO LC PCR and FDA LC PCR were 67.4%, 60.0%, 53.3% and 56.5%, 66.7%, 76.7% for chicken, turkey, and red meats, respectively. We presume that the low relative accuracy problem, which can be related to the use of FDA and ISO preenrichments for template preparations in the PCRs, can be overcome by the use of primary enrichments of both FDA and ISO bacteriologies.en_US
dc.identifier.citationEyigör, A. vd. (2010). "Evaluation of ISO 6579 and FDA-BAM methods to complement real-time polymerase Chain reaction for the detection of salmonella in naturally contaminated poultry meat and red meat". Foodborne Pathogens and Disease, 7(8), 921-927.en_US
dc.identifier.endpage927tr_TR
dc.identifier.issn1535-3141
dc.identifier.issn1556-7125
dc.identifier.issue8tr_TR
dc.identifier.pubmed20482231tr_TR
dc.identifier.scopus2-s2.0-77955079108tr_TR
dc.identifier.startpage921tr_TR
dc.identifier.urihttps://doi.org/10.1089/fpd.2009.0497
dc.identifier.urihttps://www.liebertpub.com/doi/10.1089/fpd.2009.0497
dc.identifier.urihttp://hdl.handle.net/11452/25051
dc.identifier.volume7tr_TR
dc.identifier.wos000280374900008tr_TR
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherMary Ann Lieberten_US
dc.relation.journalFoodborne Pathogens and Diseaseen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.relation.tubitak106O666tr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectInternal amplification controlen_US
dc.subjectListeria-monocytogenesen_US
dc.subjectEnrichment stepen_US
dc.subjectRapid detectionen_US
dc.subjectCulture methoden_US
dc.subjectPCRen_US
dc.subjectSPPen_US
dc.subjectEntericaen_US
dc.subjectAssaysen_US
dc.subjectElisaen_US
dc.subjectFood science & technologyen_US
dc.subjectSalmonellaen_US
dc.subject.emtreeAnimal tissueen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeBacteriologyen_US
dc.subject.emtreeBacterium detectionen_US
dc.subject.emtreeChicken meaten_US
dc.subject.emtreeContaminationen_US
dc.subject.emtreeFood and drug administrationen_US
dc.subject.emtreeMedical societyen_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreePoultryen_US
dc.subject.emtreePriority journalen_US
dc.subject.emtreeReal time polymerase chain reactionen_US
dc.subject.emtreeRed meaten_US
dc.subject.emtreeSalmonellaen_US
dc.subject.emtreeStandardizationen_US
dc.subject.emtreeTurkey (bird)en_US
dc.subject.emtreeUnited Statesen_US
dc.subject.meshAnimalsen_US
dc.subject.meshAnimals, Domesticen_US
dc.subject.meshBacterial typing techniquesen_US
dc.subject.meshDNA, bacterialen_US
dc.subject.meshMeaten_US
dc.subject.meshPolymerase chain reactionen_US
dc.subject.meshPoultryen_US
dc.subject.meshReproducibility of resultsen_US
dc.subject.meshSalmonellaen_US
dc.subject.meshSalmonella enteritidisen_US
dc.subject.meshSalmonella food poisoningen_US
dc.subject.meshSalmonella typhimuriumen_US
dc.subject.meshSerologic testsen_US
dc.subject.scopusSalmonella; Food Pathogens; Salmonella Enterica Serovar Enteritidisen_US
dc.subject.wosFood science & technologyen_US
dc.titleEvaluation of ISO 6579 and FDA-BAM methods to complement real-time polymerase Chain reaction for the detection of salmonella in naturally contaminated poultry meat and red meaten_US
dc.typeArticle
dc.wos.quartileQ1en_US

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