A total of 100 camel sausage samples from different retail markets in Aydın, located in southwest Turkey, were examined for the presence of Salmonella spp. by culture method. After sausage samples was preenriched in buffered peptone water and incubated 18-20 h at 37 °C. were transferred to Rappaport-Vassiliadis broth and Selenite broth, respectively, and incubated at 42 and 37 °C, respectively. After 24 and 48 h of incubation, one loopful from each of the enriched broths was streaked onto plates of Salmonella-Shigella agar and xylose lysine deoxycholate agar and incubated at 37 °C for 24 h. A 572-bp fragment of the 16S rRNA gene was amplified using 16SF1 and 16SIII primers by polymerase chain reaction (PCR) for the identification of suspicious isolates. In the examination of the 100 camel sausage samples by culture and PCR, 7 (7%) were identified as positive for Salmonella spp. This study demonstrated a potential risk of acquiring salmonellosis due to the consumption of camel sausage in Turkey and that PCR, as utilized in this study, may be successfully used for rapid detection of Salmonella spp.
Camel sausage, culture, PCR, Salmonella spp.
ÖZBEY, GÖKBEN; KÖK, FİLİZ; and MUZ, ADİLE (2007) "Isolation of Salmonella spp. in Camel Sausages from Retail Markets in Aydın, Turkey, and Polymerase Chain Reaction (PCR) Confirmation," Turkish Journal of Veterinary & Animal Sciences: Vol. 31: No. 1, Article 11. Available at: https://journals.tubitak.gov.tr/veterinary/vol31/iss1/11