Determination of antimicrobial resistance and molecular characterization of Salmonella spp. isolated from raw poultry products

Fresh chicken meat and products are one of the most preferred and consumed foods in our country. Chicken meat is an important source of protein in human nutrition. Nutritional factors such as its high protein content, low fat content, preferred level of unsaturated fatty acids, easy to chew and digest due to its short fibers, and the fact that it is cheaper than red meat play an important role in its popularity. If the necessary hygienic and technological rules are not followed during the production, storage, sale and consumption of chicken meat and products, there is a risk of contamination with pathogens. Salmonella spp is the most important of these pathogens. Handling or consuming contaminated poultry, especially chicken; It constitutes the source of transmission of this pathogen to humans. Salmonella causes salmonellosis, a foodborne disease, when ingested by humans and animals through contaminated food. In this study, 240 chicken meat samples (chicken legs and chicken breasts) offered for consumption in Istanbul were used as research materials, 20 each month.As a result of the analysis, 12 (5%) Salmonella spp. isolated. Serotyping revealed serovars as S. Enteritidis (n=8) and S. Typhimurium (n=4) were detected. Additionally, S. Enteritidis was resistant to 7 antibiotics and S. Typhimurium isolates were resistant to a total of 8 antibiotics. In conclusion, it is necessary to apply management systems such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) and HACCP in order to ensure safe and healthy food production in poultry houses, slaughterhouses, packaging facilities and sales points. Thus, risks to public health will be reduced to the minimum level.