Detection of arcobacter species from various retail food products with m-PCR and determination of biofilm producing-abilities in province of kütahya

In this study, it is intended to determine existence of Arcobacter spp. in various commercial food products along with their sensitivity to antibiotics and their abilities for biofilm formation. For this purpose, 35 ground meat samples, 35 chicken meat samples, 35 cheese samples and 10 water samples have been analyzed. As a result of this study, 6 (17.1 %) and 1 (10 %) Arcobacter spp. was identifed from chicken and water samples, respectively. Six identified Arcobacter spp. (17.1 %) from chicken and water samples were typed as Arcobacter butzleri and one Arcobacter spp. (10 %) from chicken samples were typed as Arcobacter cryaerophilus with conventional and molecular methods. All of Arcobacter strains were found to be sensitive to streptomycin, gentamycin and tetracycline and intermediate sensitive to erythromycin. Arcobacter strain found to be resistant to ciprofloxacin, cefazolin and ampicillin at the rate of 71.4 %, of 71.4 %, and 28.5 % respectively. Seven Arobacter strains were investigated according to the capacity of biofilm formation under aerobic and microaerophilic conditions in different concentrations. Strains have formed weak biofilm formation in beginning concentration of 0.07 under aerobic condition. Increasing concentration to 0.15 has made positive effect in only one strain for development of biofilm under this condition. Strains have also formed weak biofilm formation in beginning concentration of 0.07 under microaerophilic condition. Increasing the concentration to 0.15 under this condition, 3 strains biofilm formation turn out from weak to medium and 2 strain from weak to strong.