Shigella and Salmonella contamination in various foodstuffs in Turkey

The prevalence of Shigella and Salmonella in a range of foodstuffs purchased from supermarkets and smaller units in Bursa province (Turkey) over a 7-month period between December 2004 and June 2005 was evaluated. In total 416 food samples composed from chicken parts, minced meats, ready-to-eat salad...

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Bibliographic Details
Published in:Food control 2008-11, Vol.19 (11), p.1059-1063
Main Authors: Cetinkaya, Figen, Cibik, Recep, Ece Soyutemiz, G., Ozakin, Cuneyt, Kayali, Revasiye, Levent, Belkis
Format: Article
Language:English
Subjects:
antibiotic resistance
Antimicrobial susceptibility
bacterial contamination
chicken meat
food contamination
Foods
minced meat
multiple drug resistance
potentially hazardous foods
raw milk
raw vegetables
ready-to-eat foods
salads
Salmonella
Salmonella enterica
Shigella
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Summary:The prevalence of Shigella and Salmonella in a range of foodstuffs purchased from supermarkets and smaller units in Bursa province (Turkey) over a 7-month period between December 2004 and June 2005 was evaluated. In total 416 food samples composed from chicken parts, minced meats, ready-to-eat salads, raw vegetables and raw milks were analysed. Among the samples only one chicken thigh sample (0.24%) was found to be contaminated with Salmonella whereas Shigella was not isolated from any samples. Isolated Salmonella strain was serotyped as Salmonella enterica subsp. enterica serovar Infantis (S. Infantis) and displayed multidrug resistance to several antibiotics including streptomycin, tetracycline, sulphonamides, trimethoprim, trimethoprim-sulphamethoxazole and nalidixic acid. Decreased susceptibility to ciprofloxacin (MIC 0.38 mg/L by E-test) was also determined. The present study revealed that despite low contamination rate, foodstuffs particularly chicken parts could be a potential vehicle for foodborne infections and implementation of preventive measures and consumer food safety education efforts are needed.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2007.11.004