Investigations on the presence of salmonella spp. aınd campylobacter spp. in chicken meats sold at retail markets in konya

Abstract

In this study, the presence of Salmonella spp. and Campylobacter spp. was examined from whole raw chicken carcasses by conventional culture methods. A total of 168 swap samples was collected from whole raw chicken carcasses, produced by 9 different companies in Turkey, presented for consumption in 16 markets in Konya Ol the total 126 bacterial agents isolated. 71 (42.26%) were Campylobacter spp. and 55 (32.73%) were Salmonella spp, In addition, of 71 Campylobacter spp., 33 (46,47%) were idenlıfıed as C. jejuni and 17 (23.94%) C. coll.

Keywords

• salmonella spp.
• campylobacter spp.
• chicken meat