Prevalence of Escherichia coli O157 : H7 and Their Verotoxins and Salmonella spp. in Processed Poultry Products. Issue 3 (23rd July 2013)

• Record Type: Journal Article
• Authors: Karadal, Fulden; Ertas, Nurhan; Hizlisoy, Harun; Abay, Secil; Al, Serhat
• Is Part Of: Journal of food safety. Volume 33:Issue 3(2013:Jul.)
• Page Start: 313
• Page End: 318
• Publication Date: 2013-07-23
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12054
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12054-sec-0001" sec-type="section"> <p>This study was carried out to investigate the presence of <italic>Escherichia coli</italic> O157 : H7 and their verotoxins as well as <italic>Salmonella</italic> spp. in processed poultry products. A total of 100 samples of cordon bleus (<italic>n</italic> = 20), chicken nuggets (<italic>n</italic> = 20), chicken burgers (<italic>n</italic> = 40) and chicken meatballs (<italic>n</italic> = 20) were analyzed. The <italic>E. coli</italic> O157 (but not H7) strain was isolated from one (1%) out of 100 samples. This isolate were obtained from chicken burgers. Multiplex polymerase chain reaction confirmed two genotypes, namely <italic>rfbO157</italic> and <italic>stx1</italic> genes. None of the samples was contaminated with <italic>Salmonella</italic> spp. These results demonstrate that processed poultry products may be sporadically contaminated with <italic>E. coli</italic> O157 strains that are potentially pathogenic for humans.</p> </sec> <sec id="jfs12054-sec-0002" sec-type="section"> <title>Practical Application</title> <p>The growth of <italic>E. coli</italic> O157 and <italic>Salmonella</italic> in processed poultry products are dependent on poultry carcasses used as raw material, hygienic application during the process and the storage temperature. Potentially pathogenic agents for humans <italic>E. coli</italic> O157, which was obtained in this study, and <italic>Salmonella</italic> spp. should be controlled by heat‐treatment.</p> </sec> </abstract>