The investigatin of presence of salmonella SPP. and campylobacter jejuni in poultry meat sold in aydin province

The aim of this study was to investigate the presence of Salmonella spp. and Campylobacter jejuni in poultry meat sold in Aydın province. A total of 100 piece poultry meat samples (40 wing, 30 breasts, 30 legs), collected from market, butcher, delicatessen and bazaar were analyzed. Salmonella spp. was determined in wing, breast and leg samples as 15 %, 23.3 % , and 6.7 %, respectively. A total of 15 (15 %) Salmonella spp. was isolated in 100 poultry meat samples analysed. Campylobacter spp was isolated as 2.5 % (1) in wings, 3.33 % (1) in breasts and 3.33 % (1) in legs. The results showed that Campylobacter jejuni was present in breasts and legs, and Campylobacter coli in wings. As a result, the presence of these two foodborne pathogens in poultry meat at different extends may cause great health concerns. In order to reduce contamination, it was stated that HACCP based quality assurance systems as well as good production and good hygiene practices should be applied. Key words: Salmonella spp., Campylobacter jejuni, Poultry meat