Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5502
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dc.contributor.authorAkkaya, Levent-
dc.contributor.authorAtabay, Halil İbrahim-
dc.contributor.authorGök, Veli-
dc.contributor.authorYaman, Hilmi-
dc.date.accessioned2017-05-15T08:18:23Z-
dc.date.available2017-05-15T08:18:23Z-
dc.date.issued2012-07-
dc.identifier.citationAkkaya, L., Atabay, H. İ., Gök, V. and Yaman, H. (2012). Prevalence of Salmonella in edible offal in Afyonkarahisar Province, Turkey. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(4), 613-616.en_US
dc.identifier.issn1300-6045-
dc.identifier.issn1309-2251-
dc.identifier.urihttp://hdl.handle.net/11147/5502-
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/131852-
dc.description.abstractIn this study, the prevalence of Salmonella sp. was examined using a total of 205 edible bovine offal samples collected from different abattoirs (n=105) and butcheries (n=100) by immunomagnetic separation (IMS) method. The isolation rate of Salmonella was found to be 8.57%, 5.71% and 5.71% for the liver, kidney and tripe samples collected from the abattoir, respectively. Of the offal samples obtained from the butcheries, the detection rate of Salmonella sp. was 16% in the liver and 4% in the kidney, tripe and brain samples. Overall, it was found that 8.29% of all the offal samples obtained from the abattoirs and butcheries were determined to be contaminated with Salmonella sp. The results of this study shows that edible offal are cross-contaminated by Salmonella sp. at the abattoirs and retail sale points until they reach to the consumer. It is recommended that adequate hygienic and sanitary measures be taken in these kind of places in order to protect public health.en_US
dc.description.abstractBu çalışmada, farklı kesimhane (105 adet) ve kasaplardan (100 adet) temin edilen toplam 205 adet yenebilir sakatat örneği, Salmonella türlerinin prevalansını belirlemek amacıyla imunnunmanyetik ayırma tekniği (IMS) kullanılarak incelendi. Salmonella izolasyon oranı kesimhaneden alınan karaciğer, böbrek ve işkembe örnekleri için sırasiıla %8.57, %5.71 ve %5.71 olarak saptandı. Kasaplardan temin edilen sakatat örneklerinde ise Salmonella saptama oranı karaciğerde %16, böbrek, işkembe ve beyin örneklerinde ise sırasıyla %4 olarak belirlendi. Genel olarak, bu çalışma kapsamında kesimhane ve kasaplardan temin edilen tüm sakatat örneklerinin %8.29 oranında Salmonella ile kontamine olduğu belirlenmiştir. Bu çalışmanın bulguları, yenebilir sakatatların tüketiciye ulaşıncaya kadar kesimhane ve perakende satış noktalarında Salmonella ile çarpraz kontaminasyona maruz kaldığını göstermektedir. Halk sağlığını korumak amacıyla bu gibi yerlerde yeterli hijyen ve sıhhi önlemlerinin alınması tavsiye olunur.en_US
dc.language.isoenen_US
dc.publisherKafkas Üniversitesien_US
dc.relation.ispartofKafkas Üniversitesi Veteriner Fakültesi Dergisien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAbattoiren_US
dc.subjectButcheren_US
dc.subjectEdible offalen_US
dc.subjectIMSen_US
dc.subjectSalmonellaen_US
dc.titlePrevalence of Salmonella in edible offal in Afyonkarahisar Province, Turkeyen_US
dc.title.alternativeAfyonkarahisar ilindeki yenebilir sakatatlarda Salmonella'nın prevalansıen_US
dc.typeArticleen_US
dc.institutionauthorAtabay, Halil İbrahim-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume18en_US
dc.identifier.issue4en_US
dc.identifier.startpage613en_US
dc.identifier.endpage616en_US
dc.identifier.wosWOS:000305923500014en_US
dc.identifier.scopus2-s2.0-84861738172en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
local.message.claim2022-06-07T11:31:21.059+0300*
local.message.claim|rp02976*
local.message.claim|submit_approve*
local.message.claim|dc_contributor_author*
local.message.claim|None*
dc.identifier.trdizinid131852en_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ3-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
TR Dizin İndeksli Yayınlar / TR Dizin Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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