Phenotyping and genetic characterization of Salmonella enterica isolates from Turkey revealing arise of different features specific to geography

Date

2017-01-16

Author

Acar, Sinem
Bulut, Ece
Durul, Bora
Uner, Ilhan
Kur, Mehmet
AVŞAROĞLU ERKAN, MÜRŞİDE DİLEK
KIRMACI, HÜSEYİN AVNİ
Tel, Yasar Osman
YILDIZ ZEYREK, FADİLE
Soyer, Yeşim

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192 Food samples (commonly consumed 8 food types), 355 animal samples (animal feces of bovine, ovine, goat and chicken) and 50 samples from clinical human cases in Sanliurfa city, Turkey in a year were collected to determine the Salmonella enterica subsp. enterica mosaic in Turkey. 161 Salmonella isolates represented 17 serotypes, 20 sequence types (STs) and 44 PFGE patterns (PTs). 3 serotypes, S. Enteritidis, S. Typhimurium and S. Kentucky, were recovered from three different hosts. The highest discriminatory power was obtained by PFGE (SID = 0.945), followed by MLST (SID = 0.902) and serotyping (SID = 0.885) for all isolates. The prevalence of antimicrobial resistance genes (aadA1, aadA2, strA, strB, aphA(1-lab) bla(TEM-1), bla(PSE-1), tetA) was highly correlated with phenotypic profiles of aminoglycoside, beta-lactam and tetracycline groups (kappa >0.85). From our knowledge, this is the first study reporting spatial and temporal distribution of Salmonella species through phenotypic and genetic approaches over farm to fork chain in Turkey. Thus, our data provided further information for evolution, ecology and transmission of Salmonella in Turkey. (C) 2016 Published by Elsevier B.V.

Subject Keywords

Salmonella enterica subsp enterica;, Antimicrobial resistance, Pulsed-field gel electrophoresis (PFGE), Serotyping

URI

https://hdl.handle.net/11511/37142

Journal

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

DOI

https://doi.org/10.1016/j.ijfoodmicro.2016.09.031

Collections

Department of Food Engineering, Article

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Citation Formats

S. Acar et al., “Phenotyping and genetic characterization of Salmonella enterica isolates from Turkey revealing arise of different features specific to geography,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, pp. 98–107, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/37142.