Identification of virulence genes in serotype O:3 Yersinia enterocolitica isolated from turkey meat by PCR method in Shahrekord

Subject Areas : Food Microbial Contamination

Atieh  Hadad ¹ (Department of Microbiology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
elahe  tajbakhsh ² (Department of Microbiology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
Maryam  Reiysi ³ (Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)

Received: 2017-02-01 Accepted : 2018-09-17 Published : 2018-08-23

Keywords: Virulence genes, Yersinia enterocolitica, PCR method, Turkey meat,

Abstract :

Nowadays are being used PCR-based methods in order to detect Yersinia enterocolitica strains and plasmids and chromosomal virulence genes. This method able to provide a rapid and reliable characterization. In this study, 300 samples of turkey meat were collected randomly from market in Shahrekord. The isolates were identified using PCR test, And the virulence genes of the isolates were detected. According to the results, 55 serotypes O:3 were identified, and the prevalence of virulence genes were as follows: yadA (32.72%), inv (100%), ail (38.18%), ystA (40%), and virF (27.27%). Due to the increased consumption of turkey meat in the country and the possibility of Y. enterocolitica transfer to humans, it is recommended to carefully observe storage principles, avoid use of undercooked turkey meat and also applying PCR test for direct identification of contamination in food as a quick, accurate and specific technique is recommended. Key words: PCR method, Turkey meat, Virulence genes, Yersinia enterocolitica