Prevalence of Thermophilic Campylobacter spp. in Turkey Meat and Antibiotic Resistance of C. jejuni Isolates

Cakmak O., Erol I.

Journal of Food Safety, vol.32, no.4, pp.452-458, 2012 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 4
  • Publication Date: 2012
  • Doi Number: 10.1111/jfs.12004
  • Journal Name: Journal of Food Safety
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.452-458
  • Ankara University Affiliated: Yes

Abstract

The objectives of this study were to determine the prevalence of thermophilic Campylobacter spp. in turkey meat samples by conventional cultivation method, to confirm the Campylobacter jejuni, Campylobacter coli, and Campylobacter lari isolates by the detection of specific genes with polymerase chain reaction (PCR), and to find out the antimicrobial susceptibility of the C. jejuni isolates using disc diffusion method. In the present study, thermophilic Campylobacter spp. were in 123 of 270 (45.6%) turkey meat samples. Among the isolates, 109 (40.4%) were C. jejuni and 11 (4.1%) were C. coli as identified by conventional cultivation technique and verified by PCR assay. Prevalence of thermophilic Campylobacter spp. was higher in warm months than cold months. In the study, 104 (95.4%) of the C. jejuni isolates were found resistant to azithromycin, while 103 (94.5%) to erythromycin, 40 (36.7%) to tetracycline, 19 (17.4%) to ciprofloxacin and 10 (9.2%) to nalidixic acid. © 2012 Wiley Periodicals, Inc.