**3.8 Microbiological examination of wound and abscess materials**

Wound infections and abscess appear as a complication of surgical interventions and traumas or contamination of any infectious disease to the skin, mucosa, tissues and organs. In general, agents in the wound and abscesses are closely associated with the flora in the region. However, open wounds, ulcers and fistulas are contaminated from the flora or air and microorganisms coming from objects according to their region. Therefore, a cleaning should be performed before taking a material from these lesions. To take material from dry lesions is impossible and useless many times.

To isolate the agent in acute wounds is easy, however, to isolate the agent is quite difficult as number of microorganisms in chronic wounds decreased very much.

#### **3.9 Vomitus**

The vomit is examined when food poisoning occurs. Bacteria such as *Salmonella* , shigella, Staphylococcus aureus and Clostridium perfringens (welchii) are searched. Food poisoning also occurs when food contaminated with many other bacteria is eaten. In case of epidemic, the type of pathogen bacteria which is reproduced too many should be thought as the agent.

Examination substances are planted into 2 blood agar and put into aerobe and anaerobe conditions. Selective medium is used for *Salmonella* bacteria. It is possible to obtain *Salmonellas* from the stool in food poisonings. Negative culture does not remove possibility of food poisoning with bacteria.

#### **4.** *Salmonella* **isolation from non-clinical samples**

Bacteria are present everywhere in the nature. Many of them are harmless. Some of them may infect humans and animals. These bacteria may reproduce only under certain circumstances. Dissemination may be from human to human, from animal to human or from human to animal. Dissemination may be either directly or indirectly. Dissemination via food takes an important place. Bacteria which cause disease by food may pass to human as well as some bacteria which may reproduce on food may cause food poisoning.

*Salmonella* and Shigella bacteria are present in stools of sick human, animal and porters. These bacteria may pass from person to person by contact when hygiene rules are ignored and *Salmonella* bacteria which causes food poisoning may pass to food.

Also, cats and dogs kept at homes may reveal *Salmonella* without any symptom. Livestocks also may be infected with *Salmonellas* and spread them to the environment.

 *Salmonellas* appeared with stools of pets and livestock may directly contaminate to food. However, if hygiene rules are ignored in places where livestock is kept, everything belonging to the animal may cause contamination.

In some places, flies play an important role in spreading of the infection. In case of spoiling of stools on the road in settlements where humans and animals live together, flies are effective in spreading if they were not controlled. If bacteria such as typhoid, dysentery etc. are endemic in these regions, flies create a big problem.

With less possibility, bees, spiders and ants play role for spreading harmful bacteria in places where environmental conditions are not hygienic.

Inorganic objects such as towels, pens, door handles, toilet (WC) equipment, containers may play a role in spreading of the infection from human to human or from human to food.

Wound infections and abscess appear as a complication of surgical interventions and traumas or contamination of any infectious disease to the skin, mucosa, tissues and organs. In general, agents in the wound and abscesses are closely associated with the flora in the region. However, open wounds, ulcers and fistulas are contaminated from the flora or air and microorganisms coming from objects according to their region. Therefore, a cleaning should be performed before taking a material from these lesions. To take

To isolate the agent in acute wounds is easy, however, to isolate the agent is quite difficult

The vomit is examined when food poisoning occurs. Bacteria such as *Salmonella* , shigella, Staphylococcus aureus and Clostridium perfringens (welchii) are searched. Food poisoning also occurs when food contaminated with many other bacteria is eaten. In case of epidemic, the type of pathogen bacteria which is reproduced too many should be

Examination substances are planted into 2 blood agar and put into aerobe and anaerobe conditions. Selective medium is used for *Salmonella* bacteria. It is possible to obtain *Salmonellas* from the stool in food poisonings. Negative culture does not remove possibility

Bacteria are present everywhere in the nature. Many of them are harmless. Some of them may infect humans and animals. These bacteria may reproduce only under certain circumstances. Dissemination may be from human to human, from animal to human or from human to animal. Dissemination may be either directly or indirectly. Dissemination via food takes an important place. Bacteria which cause disease by food may pass to human

*Salmonella* and Shigella bacteria are present in stools of sick human, animal and porters. These bacteria may pass from person to person by contact when hygiene rules are ignored

Also, cats and dogs kept at homes may reveal *Salmonella* without any symptom. Livestocks

 *Salmonellas* appeared with stools of pets and livestock may directly contaminate to food. However, if hygiene rules are ignored in places where livestock is kept, everything

In some places, flies play an important role in spreading of the infection. In case of spoiling of stools on the road in settlements where humans and animals live together, flies are effective in spreading if they were not controlled. If bacteria such as typhoid, dysentery etc.

With less possibility, bees, spiders and ants play role for spreading harmful bacteria in

Inorganic objects such as towels, pens, door handles, toilet (WC) equipment, containers may play a role in spreading of the infection from human to human or from human to food.

as well as some bacteria which may reproduce on food may cause food poisoning.

and *Salmonella* bacteria which causes food poisoning may pass to food.

also may be infected with *Salmonellas* and spread them to the environment.

**3.8 Microbiological examination of wound and abscess materials** 

material from dry lesions is impossible and useless many times.

**4.** *Salmonella* **isolation from non-clinical samples** 

belonging to the animal may cause contamination.

are endemic in these regions, flies create a big problem.

places where environmental conditions are not hygienic.

**3.9 Vomitus** 

thought as the agent.

of food poisoning with bacteria.

as number of microorganisms in chronic wounds decreased very much.

**Reservoirs of microorganisms that cause food poisoning** 

Isolation and Identification of Salmonellas from Different Samples 135

The sample which has come for analysis should be analyzed within the shortest period. If

Microbiologically stable products should be analyzed before the expiry date and as

 Fresh and cooled products should be analyzed within 24 hours after the acceptance. If a longer storage period is necessary, the product should be frozen immediately and stored under -18°C. As the frosting process will affect the microbial flora in the product,

Frozen products should be thawed in +4°C refrigerator temperature. It should be considered that big particle products will thaw within a longer period than small particle products and psycrophile bacteria may develop within the thawing period, therefore the food should be frozen with portions not more than 50 grams within bounds of possibility. If the sample is frozen by weighing before, it may be thawed by transferring into

Parallel of the sample which has come to the laboratory and accepted should be protected as

Before opening the closed package, the place and its surroundings should be disinfected via 76% (v/v) alcohol or any appropriate chemical agent and if the package is appropriate, it should be singed. Packages that can not be singed (paper etc.) should be removed by cleaning with disinfecting sterile water after chemical disinfection and such disinfection should not be contacted with the food sample anyhow. Otherwise, negative result may be taken. Materials which will be used to open the sample such as scissors, tin opener, bottle opener etc. should have been disinfected or sterilized in the drying oven or autoclave by

Liquid samples may be analyzed directly. Solid foods should be pre-processed such as

Weighing to a certain weight (10 g, 25 g, etc.) in solid sample should be performed under aseptic conditions. To weight in vertical type planting cabinet is the most reliable method. The container that weighing will be performed should have been sterilized and should be in

If solid food consists of particles which may create a problem during weighing in terms of

It should be remembered that this application is valid for weighing which is more than aimed weight and weighing over 5% should not be performed as far as possible. If microorganisms such as *Salmonella* was weighed as 26 grams instead of 25 grams in present/absent tests, to use a 234 (=225+9) mL medium instead of 225 mL of pre-enrichment medium is not a condition. Because, the process performed here by using 25 grams of food + 225 mL medium is not a dilution, but using 9 mL medium per 1 gram food. Tolerence of +/-

Generally, it is the process to make solid and semi-solid foods homogenous in a homogenization solution. Liquid foods show a homogenous distribution in anyway. The purpose of homogeneity here is to distribute all microorganisms in the food to all mass to be analyzed. Homogenization process is performed as 1:9 in general whether it is used for counting or present/absent tests. According to this, 1 part food is homogenizated by 9 part solution. In present/absent tests, 1 part food is homogenizated by 9 parts of medium. If counting will be performed, 1:9 homogenization is also used as 10¹ dilution. Therefore,

witness of which features will not change until the termanitaion of the analysis.

wrapping to an appropriate package (paper, kitchen type aluminum folio).

the size to take pre-enrichment medium like *Salmonella*.

size and qualification, it should be divided into suitable sizes.

5% is always accepted. The deviation in this sample is only 4%.

amount of the food and homogenization solution should be cared about.

this situation should be specified in the analysis report exactly.

**4.4 Opening the sample** 

soon as possible.

there is a necessity to wait for a while;

homogenization solution directly.

weighing, homogenization etc.

Methods which is being used to detect pathogen microorganisms in the food are ineffective if such pathogenic microorganisms diffused rarely or the food is severely contaminated with other microorganisms. For these reasons, various indicator microorganisms are used for various purposes.
