Kayalı, RevasiyeBelkis, Levent2021-12-072021-12-072008-11Çetinkaya, F. vd. (2008). ''Shigella and salmonella contamination in various foodstuffs in Turkey''. Food Control, 19(11), 1059-1063.0956-7135https://doi.org/10.1016/j.foodcont.2007.11.004https://www.sciencedirect.com/science/article/pii/S0956713507002538http://hdl.handle.net/11452/23049The prevalence of Shigella and Salmonella in a range of foodstuffs purchased from supermarkets and smaller units in Bursa province (Turkey) over a 7-month period between December 2004 and June 2005 was evaluated. In total 416 food samples composed from chicken parts, minced meats, ready-to-eat salads, raw vegetables and raw milks were analysed. Among the samples only one chicken thigh sample (0.24%) was found to be contaminated with Salmonella whereas Shigella was not isolated from any samples. Isolated Salmonella strain was serotyped as Salmonella enterica subsp. enterica serovar Infantis (S. Infantis) and displayed multidrug resistance to several antibiotics including streptomycin, tetracycline, sulphonamides, trimethoprim, trimethoprim-sulphamethoxazole and nalidixic acid. Decreased susceptibility to ciprofloxacin (MIC 0.38 mg/L by E-test) was also determined. The present study revealed that despite low contamination rate, foodstuffs particularly chicken parts could be a potential vehicle for foodborne infections and implementation of preventive measures and consumer food safety education efforts are needed.eninfo:eu-repo/semantics/closedAccessAntimicrobial susceptibilityFoodsSalmonellaShigellaSalmonella entericaEnterica serovar infantisAntimicrobial resistanceUnited-statesRetail chickenGround-beefDecreased susceptibilityFoodborne pathogensEscherichia-coliPoultry productsFood animalsSalmonella enterica subsp. enterica serovar InfantisFood science & technologyArticle0002574790000072-s2.0-44649182397105910631911Food science & technologySalmonella Enterica; Nalidixic Acid; Serotypes