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dc.contributor.authorKalin, Recep
dc.contributor.authorOngor, Hasan
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:56:49Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:56:49Z
dc.date.issued2014
dc.identifier.issn1300-6045
dc.identifier.urihttps://dx.doi.org/10.9775/kvfd.2014.11310
dc.identifier.urihttps://hdl.handle.net/20.500.12418/8139
dc.descriptionWOS: 000344690200021en_US
dc.description.abstractIn this study, the presence of Escherichia coli (E. coli) O157:H7 was investigated in minced meat samples. E. coli O157:H7 was detected in six (7.5%) of the minced meat samples. Examination of the positive isolates for the presence of virulence genes; stx1 was determined in one isolate, stx2 in three isolates and both stx1 and stx2 were found in one isolate. Also eae genes were observed in all the positive isolates.en_US
dc.language.isoengen_US
dc.publisherKAFKAS UNIV, VETERINER FAKULTESI DERGISIen_US
dc.relation.isversionof10.9775/kvfd.2014.11310en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectE. coli O157:H7en_US
dc.subjectMinced meaten_US
dc.subjectPCRen_US
dc.titleExamination of Escherichia coli O157:H7 and some Virulence Genes in Marketed Minced Meat Samplesen_US
dc.typearticleen_US
dc.relation.journalKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISIen_US
dc.contributor.department[Kalin, Recep] Cumhuriyet Univ, Fac Vet, Dept Microbiyol, TR-58140 Sivas, Turkey -- [Ongor, Hasan] Firat Univ, Fac Vet, Dept Microbiyol, TR-23119 Elazig, Turkeyen_US
dc.contributor.authorIDKALIN, Recep -- 0000-0002-9173-9550; ONGOR, Hasan -- 0000-0003-4978-9578en_US
dc.identifier.volume20en_US
dc.identifier.issue6en_US
dc.identifier.endpage960en_US
dc.identifier.startpage957en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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