Salmonella in poultry meat and products in Turkey
A new study examines the prevalence, antibiotic susceptibility, and genomic characterization of Salmonella isolated from raw chicken meat and turkey products. The prevalence of Salmonella in poultry products in Turkey was found to be 38.22% in the study. Out of 293 chicken samples collected, 112 samples (38.22%) were contaminated with Salmonella enterica. Specifically, 4.46% of the isolates were identified as Salmonella Enteritidis, and 0.89% were identified as Salmonella Typhimurium. Antibiotic resistance profiles of the Salmonella isolates were determined, highlighting the emergence of multidrug-resistant strains due to the uncontrolled use of antimicrobials in the poultry industry. No statistically significant differences in Salmonella prevalence were found among different types of chicken samples, indicating a general susceptibility to contamination.
