Prevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul

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dc.contributor.authorUlusoy, Beyza H.
dc.contributor.authorSancar, Burcu Cakmak
dc.contributor.authorÖztürk, Muhsin
dc.date.accessioned2025-03-26T17:35:09Z
dc.date.available2025-03-26T17:35:09Z
dc.date.issued2017
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThe aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 2014 to 2016. The samples were classified into four groups: (i) various cooked RTE meat and vegetable meals, (ii) various RTE salads, charcuterie, and cold appetizers, (iii) various cooked RTE bakery products (pasta, pastries, pizza, pita, ravioli, etc.), and (iv) any cooked RTE sweets and desserts (pudding, custard, cream, ashura, etc.). The samples were examined for the presence of SEs by 3M Tecra Staph Enterotoxin Visual Immunoassay method, which is a manual enzyme-linked immunosorbent assay method. Among all samples, only 1 (0.019%) RTE meal (vegetable meal with meat) was found to be contaminated with SEs, a good result in terms of staphylococcal food poisoning risk and public health.
dc.identifier.doi10.4315/0362-028X.JFP-16-532
dc.identifier.endpage1736
dc.identifier.issn0362-028X
dc.identifier.issn1944-9097
dc.identifier.issue10
dc.identifier.pmid28922025
dc.identifier.scopus2-s2.0-85030127730
dc.identifier.scopusqualityQ2
dc.identifier.startpage1734
dc.identifier.urihttps://doi.org/10.4315/0362-028X.JFP-16-532
dc.identifier.urihttps://hdl.handle.net/20.500.14704/1063
dc.identifier.volume80
dc.identifier.wosWOS:000412381700020
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Food Protection
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250326
dc.subjectEnzyme-linked immunosorbent assay; Food safety; Ready-to-eat foods; Staphylococcal enterotoxins; Staphylococcus aureus
dc.titlePrevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul
dc.typeArticle

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