Profiles of Campylobacter jejuni from raw retail chicken meat: genetic diversity, pathogenic features, and antibiotic resistance

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dc.authoridHIZLISOY, Harun/0000-0003-3391-0185
dc.authoridBarel, Mukaddes/0000-0002-1170-8632
dc.authoridAL, Serhat/0000-0003-2721-9275
dc.contributor.authorHizlisoy, Harun
dc.contributor.authorBarel, Mukaddes
dc.contributor.authorDishan, Adalet
dc.contributor.authorAl, Serhat
dc.contributor.authorGungor, Candan
dc.contributor.authorKoskeroglu, Kursat
dc.contributor.authorDisli, H. Burak
dc.date.accessioned2024-09-18T19:54:29Z
dc.date.available2024-09-18T19:54:29Z
dc.date.issued2024
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe study aimed to assess Campylobacter jejuni prevalence in chicken meat, biofilm formation, virulence factors, antibiotic resistance, and molecular typing. In the study, 200 chicken meat samples were collected from local outlets and 51 (25.5%) isolates were identified as C. jejuni. Resistance rates to ampicillin, tetracycline, sulfamethoxazole/trimethoprim, and ciprofloxacin were 59%, 60%, 64%, and 64% respectively. Many of the isolates (49%) exhibited multidrug resistance. Beta-lactamase and tetracycline resistance genes were found in 82.3% and 86.2% of isolates, respectively. Virulence genes were detected in various proportions. Biofilm formation was weak to moderate. ERIC-PCR showed varied band profiles. Whole genome sequencing confirmed findings. The study highlights C. jejuni presence with antibiotic resistance, virulence and biofilm features in chicken meat, posing public health risks.en_US
dc.description.sponsorshipBilimsel Arascedil;timath;rma Projeleri, Erciyes niversitesi [TSA-2019-8693]; Scientific Research Projects Coordination Unit of Erciyes Universityen_US
dc.description.sponsorshipThis study has been supported by the Scientific Research Projects Coordination Unit of Erciyes University with the project code TSA-2019-8693. For this reason, we thank the coordinator and his team. We would also like to thank the Erciyes University Proofreading and Editing Office for their contributions in controlling and editing the presented manuscript in terms of English grammar.en_US
dc.identifier.doi10.1111/ijfs.17277
dc.identifier.endpage5550en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85195471488en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5537en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.17277
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7759
dc.identifier.volume59en_US
dc.identifier.wosWOS:001242576400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntibiotic resistanceen_US
dc.subjectCampylobacter jejunien_US
dc.subjectchicken meatsen_US
dc.subjectERIC-PCRen_US
dc.subjectwhole genome sequencingen_US
dc.titleProfiles of Campylobacter jejuni from raw retail chicken meat: genetic diversity, pathogenic features, and antibiotic resistanceen_US
dc.typeArticleen_US

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