Prevalence, Serological Typing and PCR Sensitivity Comparision of Salmonella Typhimurium, Salmonella Enteritidis and Salmonella spp. Isolated from Raw Chicken Carcasses

Dumen E., Aydin A., Issa G.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.21, no.5, pp.653-658, 2015 (SCI-Expanded) identifier identifier


Poultry meat is the most popular food products worldwide. Salmonella are important foodborne pathogens especially in poultry. Objectives in this study were to determine the presence of Salmonella spp. and to detect the incidence of Salmonella Typhimurium and Salmonella Enteritidis in 100 raw chicken carcasses. Carcasses which were collected from Istanbul (n = 100) for the detection of the organism by conventional culture method and confirmed of strains by PCR of DNA using invA and fliC genes. According to the results, Salmonella spp. was determined in 15 (15%) raw chicken carcass samples of 100 total samples analyzed due to both PCR and conventional culture method include serological tests; Four (26.6%) samples were identified as S. Enteritidis while 3 (20%) samples were S. Typhimurium of 15 total Salmonella spp. Sensitivity of PCR procedures for Salmonella spp. and S. Typhimurium were high and quite specific. However, the sensitivity of the mentioned procedure was very low for S. Enteritidis. It is being thought that PCR procedures can be good alternative methods to microbiological analysis procedures for Salmonella spp. and S. Typhimurium while microbiological analysis procedures have more advantages than PCR procedures for protection of the public health at the detection of S. Enteritidis.