Detection the enterotoxin producing capacity of coagulase positive Staphylococcus by EIA (Enzyme Immuno Assay) isolated from turkey meat

Abstract

Summary:A total of 52 turkey meat samples (including 39 legs and 13 wings), of three national companies were obtained from different markets in Ankara and were examined for the presence of enterotoxigenic coagulase positive staphylococci by EIA (Enzyme immuno assay). Average micrococci/staphylococci count of the samples was 6.3 x 10 2 cfu/g with a minimum of 1.0x10 2 cfu/g and a maximum of 4.3x10 6 cfu/g. Five of the samples (9.61 %) had coagulase positive staphylococci with the following counts; minimum 1.0x10 2 cfu/g, maximum 1.3x10 4 cfu/g, and average 9.3x10 2 cfu/g. Thirteen out of 241 (5.3 %) isolates were found coagulase positive. Four of the coagulase positive isolates were enterotoxigenic and two of these had only type C, one isolate had only type B and one isolete had both B and C type enterotoxin production ability. In conclusion, the examined turkey meats were found to be partially contaminated with enterotoxin producing coagulase positive staphylococci. Elimination of enterotoxigenic staphylococci from turkey meat is very important to protect public health. This can be substantially achieved by the establishment and management of poultry slaughterhouses, which apply systems such as GMP, HACCP and have general hygienic practices