The main bacterial infections and intoxications related to turkey meat

Iseri O., Erol I.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.56, no.1, pp.47-54, 2009 (SCI-Expanded) identifier

  • Publication Type: Article / Review
  • Volume: 56 Issue: 1
  • Publication Date: 2009
  • Journal Name: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.47-54
  • Keywords: Turkey meat, bacterial pathogens, infection, intoxication, CAMPYLOBACTER-JEJUNI, LISTERIA-MONOCYTOGENES, CLOSTRIDIUM-PERFRINGENS, STAPHYLOCOCCUS-AUREUS, SALMONELLA SEROTYPES, GROUND TURKEY, SPP., FOOD, PREVALENCE, CHICKEN
  • Ankara University Affiliated: Yes

Abstract

Turkey meat consumption was recently increased in spite of chicken meat as a major part of poultry meat consumption in Turkey. Turkey meat is an important source of protein with a low cholesterol content. However, turkey meat should be considered with regard to foodborne diseases because pathogen microorganisms will be found extensively in poultry and those can rapidly spread within the flock and cause cross-contamination during slaughter process, and turkey meat can be source of foodborne bacterial pathogens. The principal bacterial infection and intoxication agents which arised from turkey meat were Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus and Clostridium perfringens. The contamination of turkey meat with pathogenic microorganisms will be occurred through farm to table stages if hygienic precautions did not take, and sometimes the consumption of contaminated turkey meat would be caused to infections and intoxications. Therefore turkey meat will be produced under suitable hygenic and technological conditions.