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dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorÇOLAK, Hilal
dc.contributor.authorAKKAYA, Esra
dc.contributor.authorBİNGÖL, Enver Barış
dc.contributor.authorÇETİN, Ömer
dc.contributor.authorMURATOĞLU, Karlo
dc.date.accessioned2021-03-02T20:24:49Z
dc.date.available2021-03-02T20:24:49Z
dc.date.issued2020
dc.identifier.citationMURATOĞLU K., AKKAYA E., Hampikyan H., BİNGÖL E. B. , ÇETİN Ö., ÇOLAK H., "Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products", FOOD SCIENCE OF ANIMAL RESOURCES, cilt.40, sa.4, ss.578-587, 2020
dc.identifier.issn2636-0772
dc.identifier.othervv_1032021
dc.identifier.otherav_01db26fc-8bca-4343-a260-085a44ad461f
dc.identifier.urihttp://hdl.handle.net/20.500.12627/7206
dc.identifier.urihttps://doi.org/10.5851/kosfa.2020.e34
dc.description.abstractClostridioides (Clostridium) difficile is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study is to reveal the presence of C. difficile in meat products, to analyze the ribotype diversity by PCR and to evaluate the antibiotic susceptibility of isolated strains. The organism was isolated in 22 out of 319 (6.9%) examined meat product samples and 9 out of 22 (40.9%) isolates were identified as RT027 and all isolates had the ability of toxin production. In terms of antibiotic susceptibility, all isolates were susceptive to amoxicillin-clavulanic acid, tetracycline and vancomycin and 21 (95.4%) isolates to metronidazole. On the other hand, imipenem and cefotaxim resistance was observed in all. In conclusion, the results of this comprehensive study conducted in Turkey deduced the presence of C. difficile in different meat products. Therefore, these products can be evaluated as a potential contamination source of C. difficile from animals to humans especially for elders, youngsters, long terms wide spectrum antibiotic used and immuno-suppressed individuals.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleDetection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products
dc.typeMakale
dc.relation.journalFOOD SCIENCE OF ANIMAL RESOURCES
dc.contributor.departmentİstanbul Üniversitesi-Cerrahpaşa , Veteriner Fakültesi , Besin Gıda Hijyeni Ve Teknolojisi Bölümü
dc.identifier.volume40
dc.identifier.issue4
dc.identifier.startpage578
dc.identifier.endpage587
dc.contributor.firstauthorID2276196


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