Prevalence of antibiotic-resistant Salmonella in retail organic chicken

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dc.contributor.authorGuran, Husnu Sahan
dc.contributor.authorCiftci, Resat
dc.contributor.authorGursoy, Nafia Canan
dc.contributor.authorOzekinci, Tuncer
dc.contributor.authorAlali, Walid Q.
dc.date.accessioned2024-08-04T20:47:12Z
dc.date.available2024-08-04T20:47:12Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPurpose The objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail level in Turkey. Design/methodology/approach Retail packs (n = 348) of cut-up chicken parts (breast, leg quarter and drumstick) and whole chicken carcasses were purchased from a central hypermarket in Diyarbakir (Southeast Anatolia Region in Turkey) and from a large online retailer in Turkey. The retail packs were paired by part type, brand, production date, and sell-by date. The chicken samples were analyzed for the presence of Salmonella spp., and then isolates were screened for antibiotic susceptibility, class I integron, and genetic similarity. Findings Salmonella prevalence in retail frozen organic chicken samples was 6.3 percent; however, the prevalence by parts, leg quarter, drumstick, breast, and whole chicken was 2.1 percent, 10.4 percent, 10.4 percent, and 0 percent, respectively. Salmonella prevalence was significantly higher in samples obtained from the hypermarket (9.2 percent) compared to online retailer (3.8 percent). All the isolates were serotype Infantis, genetically similar (highly clonal), and 68.2 percent harbored class I integron. All isolates were resistant to ciprofloxacin (drug of choice to treat salmonellosis in human), and 86.3 percent of the isolates were multidrug-resistant. Originality/value Salmonella prevalence in organic chicken meat, regardless of the retail market source in Turkey, may pose a health risk to consumers especially with the high prevalence of multi-drug resistant phenotypes. Findings inform researchers and the public about the safety of organically produced chicken and the potential health risk to consumers.en_US
dc.identifier.doi10.1108/BFJ-10-2019-0790
dc.identifier.endpage1251en_US
dc.identifier.issn0007-070X
dc.identifier.issn1758-4108
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85081301817en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1238en_US
dc.identifier.urihttps://doi.org/10.1108/BFJ-10-2019-0790
dc.identifier.urihttps://hdl.handle.net/11616/99216
dc.identifier.volume122en_US
dc.identifier.wosWOS:000517329300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEmerald Group Publishing Ltden_US
dc.relation.ispartofBritish Food Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalmonellaen_US
dc.subjectOrganic chickenen_US
dc.subjectAntibiotic resistanceen_US
dc.subjectClass 1 integronsen_US
dc.subjectTurkeyen_US
dc.titlePrevalence of antibiotic-resistant Salmonella in retail organic chickenen_US
dc.typeArticleen_US

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