Occurence and antimicrobial resistance of Arcobacter species in food and slaughterhouse samples

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dc.contributor.authorElmali, Mehmet
dc.contributor.authorCan, Hayriye Yesim
dc.date.accessioned2024-09-18T20:02:37Z
dc.date.available2024-09-18T20:02:37Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objectives of this study were: i) to isolate Arcobacter species (Arcobacter butzleri, Arcobacter skirrowii, Arcobacter cryaerophilus) from different foods and sources, ii) to verify the isolates by multiplex PCR assay, iii) to detect the antibiotic resistance profiles of the isolates. In this study a total of 60 Arcobacter isolates were obtained. Arcobacter species were mostly isolated from swab samples (40%), followed by wastewater (29.1%), broiler wing meat (30%), raw milk (23.9%) and minced meat (6.6%). Regarding the seasonal distribution of Arcobacter from swab and wastewater samples, the bacterium was commonly isolated from wastewater in winter and spring, while it was frequently detected in swab samples during autumn and spring. All of the isolates were found to be resistant to nalidixic acid, ampicillin, rifampin, and erythromycin. The most effective antibiotic was tetracycline, because 96.66% of the isolates were susceptible against it. This is the first report of the isolation, seasonal distribution and antimicrobial susceptibility of Arcobacter species in cattle slaughterhouse samples in Turkey. These results indicate that foods of animal origin and cattle slaughterhouses are significant source of the antimicrobial resistant arcobacters.en_US
dc.description.sponsorshipMustafa Kemal University [12122]en_US
dc.description.sponsorshipThe present study was financially supported by the project 12122 from the Mustafa Kemal University.en_US
dc.identifier.doi10.1590/1678-457X.19516
dc.identifier.endpage285en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85020232388en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage280en_US
dc.identifier.urihttps://doi.org/10.1590/1678-457X.19516
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7917
dc.identifier.volume37en_US
dc.identifier.wosWOS:000402531100017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectArcobacteren_US
dc.subjectantimicrobial resistanceen_US
dc.subjectraw milken_US
dc.subjectminced meaten_US
dc.subjectwastewateren_US
dc.titleOccurence and antimicrobial resistance of Arcobacter species in food and slaughterhouse samplesen_US
dc.typeArticleen_US

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