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BioMed Research International
Volume 2013, Article ID 281591, 5 pages
Research Article

Serotype Distribution of Salmonella Isolates from Turkey Ground Meat and Meat Parts

1Ankara University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 06110 Diskapi, Ankara, Turkey
2Federal Institute for Risk Assessment (BfR) FGr 42-NRL for Campylobacter, Diedersdorfer Weg 1, 12277 Berlin, Germany

Received 2 April 2013; Revised 10 June 2013; Accepted 16 June 2013

Academic Editor: Stanley Brul

Copyright © 2013 Irfan Erol et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of the study was to find out the serotype distribution of 169 Salmonella colonies recovered from 112 Salmonella positive ground turkey (115 colonies) and 52 turkey meat parts (54 colonies). Out of 15 Salmonella serotypes: S. Corvallis, S. Kentucky, S. Bredeney, S. Virchow, S. Saintpaul and S. Agona were identified as the predominant serovars at the rates of 27%, 13%, 12%, 12%, 11%, and 10%, respectively. Other serotypes were below 6% of the total isolates. All S. Kentucky and S. Virchow and most of the S. Corvallis (39/46) and S. Heidelberg (9/9) serotypes were recovered from ground turkey. The results indicate that turkey ground meat and meat parts were contaminated with quite distinct Salmonella serotypes. This is the first study reporting Salmonella serotype distribution in turkey meat and S. Corvallis as predominant serotype in poultry meat in Turkey.