Comparison of Different Methods for the Detection of Salmonella spp. in Minced Meat Samples

Ozer D., Kimiran-Erdem A.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.19, no.5, pp.801-806, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 5
  • Publication Date: 2013
  • Doi Number: 10.9775/kvfd.2013.8807
  • Page Numbers: pp.801-806


The presence of Salmonella spp. in minced meat that is consumed in nine different sites of Istanbul is evaluated by using conventional culture (ISO 6579: 2002), immunomagnetic separation (IMS) and fluorescent in situ hybridization (FISH) methods. Salmonella spp. was isolated from five of 50 (20%) minced meat with ISO 6579 method, and three of 50 (6%) minced meat using IMS method. Bacteria isolated from both ISO and IMS methods were identified as Salmonella choleraesuis ssp. arizonae and Salmonella spp. The presence of Salmonella spp. was determined from 37 of 50 (74%) minced meat by using FISH method. In the current study, it has been shown that ISO 6579 method was found more to be susceptible than IMS method for determining presence of Salmonella spp., FISH method is the best method to determine the presence of Salmonella spp. Even if the quick determination of the epidemics of international importance occured as a result of the contamination by pathogens derivated from foods, the results of the use of new methods should be supported by the conventional culture method.