Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.13091/3101
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dc.contributor.authorKahraman, Hatice Ahu-
dc.contributor.authorBiçer, Yusuf-
dc.contributor.authorDoğruer, Yusuf-
dc.contributor.authorTelli, Arife Ezgi-
dc.contributor.authorTurkal, Gamze-
dc.date.accessioned2022-10-08T20:51:33Z-
dc.date.available2022-10-08T20:51:33Z-
dc.date.issued2022-
dc.identifier.issn1309-6958-
dc.identifier.urihttps://doi.org/10.15312/EurasianJVetSci.2022.359-
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/522174-
dc.identifier.urihttps://hdl.handle.net/20.500.13091/3101-
dc.description.abstractAim: In this study, it was aimed to determine the presence of Vibrio spp., Aeromonas spp., and Listeria spp. in finned fish and shrimps consumed in Turkey and the antibiotic resistance profile of the isolates using disc diffusion method. Materials and Methods: In the research, 300 seafoods obtained at different times were used as material. Following isolation by classical cultural method, classical PCR was performed to confirm the isolates at genus level and to identify at species level for pathogenic species. Results: Finfish and shrimp samples were contaminated with Vibrio spp., Aeromonas spp. and Listeria spp. with the rate of 19.4% (33/170), 14.7% (25/170), 4.1% (7/170) and 13.8% (18/130), 13.1% (17/130), 6.2% (8/130), respectively. Twenty-nine (9.7%) and 9 (3.0%) of the Vibrio spp. isolates were identified as V. parahaemolyticus and V. cholerae, respectively. Thirty (10%) of the Aeromonas spp. isolates were detected as A. hydrophila. L. monocytogenes and V. vulnificus was not detected in any of samples. Antibiotic resistance profile of the V. parahaemolyticus, V. cholerae, A. hydrophila and Listeria spp. isolates was streptomycin (71.4%), teicoplanin (71.4%), ampicillin (87.5%), teicoplanin (75%); streptomycin (80%), ampicillin (75%), cefixime (75%), penicillin (75%), sulfamethoxazole/trimethoprim (100%), tetracycline (75%); erythromycin (93.8%), vancomycin (81.2%), amoxacillin/clavulanic acid (78.6%), ampicillin (85.7%), cephalothin (92.9%), penicillin G (92.9%); and cephalothin (37.5%-42.9%), erythromycin (37.5%-42.9%), penicillin G (37.5%-42.9%), tetracycline (37.5%-42.9%), respectively. Conclusion: As a result, it is thought that fish and shrimp consumed in Turkey may be contaminated with pathogenic Vibrio and Aeromonas species, and antibiotic-resistant isolates may pose a risk to public health.en_US
dc.language.isoenen_US
dc.relation.ispartofEurasian Journal of Veterinary Sciencesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleOccurrence and antibiotic susceptibility of Vibrio spp., Aeromonas spp. and Listeria spp. in seafoodsen_US
dc.typeArticleen_US
dc.identifier.doi10.15312/EurasianJVetSci.2022.359-
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.identifier.volume38en_US
dc.identifier.issue1en_US
dc.identifier.startpage7en_US
dc.identifier.endpage16en_US
dc.institutionauthorTelli, Nihat-
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.trdizinid522174en_US
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:Teknik Bilimler Meslek Yüksekokulu Koleskiyonu
TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collections
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