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Yıl 2016, Cilt: 2 Sayı: 2, 82 - 89, 17.03.2016

Şehnaz Yasemin Tosun , Didem Üçok Alakavuk Sühendan Mol

https://doi.org/10.3153/JFHS16009

Öz

Kaynakça

  • Adebayo-Tayo, B.C., Odu, N.N., Igiwiloh, N.J.P.N. & Okonko, I.O. (2012). Microbiological and Physicochemical Level of Fresh Catfish (Arius hendelotic) From Different Markets in Akwa Ibom State, Nigeria. New York Science Journal, 5, 46-52.
  • Adedeji, O.B. & Ibrahim, S.O. (2011). Assessment of Microbial Safety of Fresh Shrimps Offered for Sales at Alesinloye and Eleyele Markets in Ibadan, South western Nigeria. Journal of Applied Sciences in Environmental Sanitation, 6, 239-246.
  • Al-Mutairi, M.F. (2011). The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products. Advance Journal of Food Science and Technology, 3, 116-121.
  • Ananchaipattana, C., Hosotani, Y., Kawasaki, S., Pongsawat, S., Latiful Bari, M.D., Isobe, S. & Inatsul, Y. (2012): Bacterial Contamination in Retail Foods Purchased in Thailand, Food Science and Technology Research 18, 705-712.
  • Andrews, W.H., Jacobson, A. and Hammack, T. (2007): Salmonella. BAM, Chapter 5, 8th Edition.http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm (accessed 03.2016)
  • Ayhan, K. (2000). Gıdalarda Bulunan Mikroorganizmalar ve Bulaşma Kaynakları.Mikrobiyoloji.org. http://www.mikrobiyoloji.org/TR/Genel/BelgeGoster.aspx?F6E10F8892433CFFAAF6AA849816B2EFB B24141ED0709C75 (accessed 04.2014)
  • Baylis, C., Uyttendaele, M., Joosten, H. & Davies, A. (2011). The Enterobacterıaceae and Their Significance to the Food Industry. ILSI Europe Report Series. Belgium.
  • Bingol, E.B., Colak, H., Hampikyan, H. & Muratoglu, K. (2008). The microbiologycal quality of stuffed mussels (Midye Dolma) sold in Istanbul. British Food Journal, 110(11), 1079-1080.
  • Brands, D.A., Inman, A.E., Gerba, C.P., Mare, C.J., Billington, S.J., Saif, L.A., Levine, J.F. & Jones, L.A. (2005). Prevalence of Salmonella spp. in Oysters in the United States. Applied and Environmental Microbiology, 71, 893-897.
  • CDCP (2010). Salmonellosis. http://www.cdc.gov/salmonella/general/. (accessed 04.2014)
  • David, O.M., Wandili, S., Kakai, R. & Waindi, E.N. (2009): Isolation of Salmonella and Shigella from fish harvested from the Winam Gulf of Lake Victoria, Kenya. Journal of Infection in Developing Countries, 3, 99-104.
  • Forsythe, S.J. (2010a). The Microbiology of Safe Food - Microbiological criteria. New Delhi: WileyBlackwell.
  • Forsythe, S.J. (2010b). The Microbiology of Safe Food - Foodborne pathogens. New Delhi: WileyBlackwell.
  • Goja, A.M. (2013). Microbiological assessment of three types of fresh fish (Tilapia niloticus, Labeo niloticus and Hydrocynus spp.) sold in Ed Dueim, Sudan. New York Science Journal, 6, 49-54.
  • Guiraud, J.P. (2003). Microbiologie Alimentaire - Microorganisms intervenant dans I’industrie alimentaire. Paris: Dunod.
  • Gupta, B., Ghatak, S., Gill, J.P.S. (2013). Incidence and virulence properties of E. coli isolated from fresh fish and ready-to-eat fish products. Veterinaryworld.org, 6, 5-9.
  • Hao Van, T.T., Moutafis, G., Istivan, T., Tran, L.T. & Coloe, P.J. (2007) Detection of Salmonella spp. in Retail Raw Food Samples from Vietnam and Characterization of Their Antibiotic Resistance. Applied and Environmental Microbiology, 73, 6885-6890.
  • Hatha, A.A.M. & Lakshmanaperumalsamy. P. (1997). Prevalance of Salmonella in Fish and Crustaceans from Markets in Coimbatore, South India. Food Microbiology, 14, 111-116.
  • Hatha, A.A.M., Paul, N. & Rao, B. (1998). Bacteriological quality of individually quick-frozen (IQF) raw and cooked ready-to-eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon). Food Microbiology, 15, 177-183.
  • Heinitz, M.L. Ruble Romano, D. & Wagner, D.E., Tatini Sita, R., (2000). Incidence of Salmonella in Fish and Seafood. Journal of Food Protection, 14. 579-592.
  • Huss, H.H., Ababouch, L. & Gram, L (2004). Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper No 444, Rome.
  • Jay, J.M. (2000a). Modern Food Microbiology - Salmonellosis. An Aspen Pulication, Gaithersburg, Maryland.
  • Jay, J.M. (2000b). Modern Food Microbiology - Extrinsic Parameters, Temperature of storage. An Aspen Pulication, Gaithersburg, Maryland.
  • Jonnalagadda, P.R. & Bhat, R.V. (2004). Quality of shrimp sold in the markets of Hyderabad, India. Journal of Food Quality, 27, 163-170.
  • Kumar, H.S., Parvathi, A., Karunasagar, I. & Karunasagar, I. (2005). Prevalence and antibiotic resistance of Escherichia coli in tropical seafood. World Journal of Microbiology and Biotechnology, 21, 619-623.
  • Lopez-Sabater, E.I., Rodriguez-Jerez, J.J., Hernhdez-Herrero, M. & Mora-Ventura, M.T. (1996), Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28, 411-418.
  • Lopez Da Silva, M., Matte, G.R., Germano, P.M.L. & Matte, M.H. (2010). Occurrence of pathogenic microorganisms in fish sold in Sao Paola, Brazil. Journal of Food Safety, 30, 94-110.
  • Lindberg, A. M., Ljungh, A., Ahrne, S., Lofdahl, S. & Molin, G. (1998). Enterobacteriaceae found in high numbers in fish, minced meat and pasteurised milk or cream and the presence of toxin encoding genes. International Journal of Food Microbiology, 39, 11-17.
  • Minami, A., Chaicumpa, W., Chongsa-Nguan, M., Samosornsuk, S, Monden, S., Takeshi, T., Makinoa, S. & Kawamoto, K. (2010). Prevalence of foodborne pathogens in open markets and supermarkets in Thailand. Food Control, 21, 221-226.
  • Mol, S. & Tosun, Ş.Y. (2011). The Quality of Fish from Retail Markets in Istanbul, Turkey. Journal of Fisheries Sciences.com, 5, 16-25. doi: 10.3153/jfscom.2011002
  • Navaz, M., Khan, S.A., Tran, Q., Sung, K., Khan, A.A., Adamu. I. & Steele, R.S. (2012). Isolation and characterization of multidrug-resistant Klebsiella spp. isolated from shrimp imported from Thailand. International Journal of Food Microbiology, 155, 179-184.
  • Papadopoulou, C., Economou, E., Zakas, G., Salamoura, C., Dontorou, C. & Apostolou, J. (2007). Microbiological and pathogenic contaminants of seafood in Greece. Journal of Food Quality, 30, 28-42.
  • Ray, B. & Bhunia, A. (2008). Fundamental Food Microbiology - Shigellosis (Bacillary Dysentery) by Shigella Species. Boca Raton: CRC Press.
  • Reinhard, R.G., Mcadam, T.J., Flick, G.J., Croonenberghs, R.E., Wittman, R.F., Diallo, A.A. & Fernandes, C. (1996). Analysis of Campylobacter jejuni, Campylobacter coli, Salmonella, Klebsiella pneumaniae, and Escherichia coli O157:H7 in Fresh Hand-Picked Blue Crab (Callinectes sapidus) Meat. Journal of Food Protection, 5, 803-807.
  • Ryu, S., Park, S., Choi, S., Hwang, Y., Ham, H., Kim, S., Lee Kim, M., Park, M. & Kim, K., Chae, Y. (2012). Antimicrobial resistance and resistance genes in Escherichia coli strains isolated from commercial fish and seafood. International Journal of Food Microbiology, 152: 14-18.
  • Sagoo, S.K., Little, C.L. and Greenwood, M. (2007): Microbiological study of cooked crustaceans and molluscan shellfish from UK production and retail establishments. International Journal of Environmental Health Research, 17, 219-23.
  • Shabarinath, S., Kumar, H.S., Kdyhushiramani, R., Karunasagar, I. & Karunasagar, I. (2007). Detection and characterization of Salmonella associated with tropical seafood. International Journal of Food Microbiology, 114, 227-223.
  • Singh, M., Badrie, N., Newaj-Fyzul, A. Ramsubhag, A. (2012). A Prevalence Study of Histamine and Histamine Producing Bacteria in Two Commercial Tropical Marine Fish Sold in Trinidad, West Indies. Journal of Nutrition and Food Science, 2, 1-6. Doi:10.4172/2155-9600.1000132
  • Temiz, A. (1998). Gıdalarda İndikatör Mikroorganizmalar, In: Ünlütürk A., Turantaş F. (eds). Gıda Mikobiyolojisi. Mengi Tan Basımevi, İzmir, Turkey, pp 87-107.
  • Topic Popovic, N., Benussi Skukan, A., Dzidara, P., Coz-Rakovac, R., Strunjak-Perovic, I., Kozacinski, L., Jadan, M. & Brlek-Gorski, D. (2010): Microbiological quality of marketed fresh and frozen seafood 275 caught off the Adriatic coast of Croatia. Veterinarni Medicina, 55, 233–241.
  • TUIK (2015). Fishery Statistics, Turkish Statistical Institute Division, Ankara. http://www.tuik.gov.tr/PreIstatistikTablo.do?istab_id=693 (accessed 03.2016)
  • TSMS (2013). Resmi İstatistikler (İl ve İlçelerimize Ait İstatistiki Veriler). http://www.mgm.gov.tr/veridegerlendirme/il-ve-ilceler-istatistik.aspx#sfU accessed (04. 2014)
  • Ucok Alakavuk, D. (2009). İstanbul Piyasasında Hazır Yemek Olarak Satılmakta Olan Su Ürünlerinde Riskli Mikrooorganizmaların Belirlenmesi. Doktora Tezi, İ.Ü. Fen Bilimleri Enstitüsü.
  • Ucok, D. (2003). İstanbul Balık Halinin Hijyenik Durumunun Belirlenmesi. Yüksek Lisans Tezi, İ.Ü. Fen Bilimleri Enstitüsü.
  • Yagoub, S.O. (2009). Isolation of Enterobacteriaceae and Pseudomonas spp. from raw fish sold in fish 278 market in Khartoum state. Journal of Bacteriology Research, 1, 085-088.

ISOLATION OF Salmonella spp. AND OTHER MEMBERS OF Enterobacteriaceae FROM HORSE MACKEREL (Trachurus trachurus), SOLD IN PUBLIC MARKETS OF ISTANBUL, TURKEY

Yıl 2016, Cilt: 2 Sayı: 2, 82 - 89, 17.03.2016

Şehnaz Yasemin Tosun , Didem Üçok Alakavuk Sühendan Mol

https://doi.org/10.3153/JFHS16009

Öz

Aim of this
investigation is to provide the general information about prevalence of members
of Enterobacteriaceae in horse
mackerel (Trachurus trachurus) sold
in open public markets in Istanbul, Turkey. Horse
mackerel were
randomly selected and collected in warm and cold seasons of the year. Purchased samples were kept in sterile insulated bags with
ice and transported to the laboratory for microbiological analyses. Citrobacter spp. showed highest prevalence (45.56%), followed by Proteus
mirabilis (22.62%), Proteus vulgaris (9.17%)
and Escherichia coli (7.64%). The
other isolates were Shigella sonnei
(4.28%), Shigella dysenteria (3.36%),
Salmonella Typhimurium (1.83%), Salmonella Paratyphi A (1.52%), Klebsiella pneumoniae (1.22%), Klebsiella
oxytoca (1.22%), Enterobacter
aerogenes (0.91%) and Enterobacter
cloacae (0.61%). The percentages of the isolates, obtained in spring and
autumn, were also compared. The Citrobacter
spp., P. mirabilis and P. vulgaris were the dominantly isolated
species, during spring season.  P. mirabilis and Citrobacter spp. were also dominant in autumn. However, numbers and
percentages of isolated pathogens (E.
coli, S. sonnei, S. Dysenteriae, S. Typhimurium and S. Paratyphi A) were
much more in autumn than that of spring. 
Since samples are sold without any chilling treatment in public markets,
air temperature might be the reason of higher pathogen isolation in autumn. It
is essential to implement cold chain as well as to prevent secondary
contamination and to improve quality control. 

Anahtar Kelimeler

Salmonella Enterobacteriaceae Pathogen Fish Contamination Public market

Kaynakça

  • Adebayo-Tayo, B.C., Odu, N.N., Igiwiloh, N.J.P.N. & Okonko, I.O. (2012). Microbiological and Physicochemical Level of Fresh Catfish (Arius hendelotic) From Different Markets in Akwa Ibom State, Nigeria. New York Science Journal, 5, 46-52.
  • Adedeji, O.B. & Ibrahim, S.O. (2011). Assessment of Microbial Safety of Fresh Shrimps Offered for Sales at Alesinloye and Eleyele Markets in Ibadan, South western Nigeria. Journal of Applied Sciences in Environmental Sanitation, 6, 239-246.
  • Al-Mutairi, M.F. (2011). The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products. Advance Journal of Food Science and Technology, 3, 116-121.
  • Ananchaipattana, C., Hosotani, Y., Kawasaki, S., Pongsawat, S., Latiful Bari, M.D., Isobe, S. & Inatsul, Y. (2012): Bacterial Contamination in Retail Foods Purchased in Thailand, Food Science and Technology Research 18, 705-712.
  • Andrews, W.H., Jacobson, A. and Hammack, T. (2007): Salmonella. BAM, Chapter 5, 8th Edition.http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm (accessed 03.2016)
  • Ayhan, K. (2000). Gıdalarda Bulunan Mikroorganizmalar ve Bulaşma Kaynakları.Mikrobiyoloji.org. http://www.mikrobiyoloji.org/TR/Genel/BelgeGoster.aspx?F6E10F8892433CFFAAF6AA849816B2EFB B24141ED0709C75 (accessed 04.2014)
  • Baylis, C., Uyttendaele, M., Joosten, H. & Davies, A. (2011). The Enterobacterıaceae and Their Significance to the Food Industry. ILSI Europe Report Series. Belgium.
  • Bingol, E.B., Colak, H., Hampikyan, H. & Muratoglu, K. (2008). The microbiologycal quality of stuffed mussels (Midye Dolma) sold in Istanbul. British Food Journal, 110(11), 1079-1080.
  • Brands, D.A., Inman, A.E., Gerba, C.P., Mare, C.J., Billington, S.J., Saif, L.A., Levine, J.F. & Jones, L.A. (2005). Prevalence of Salmonella spp. in Oysters in the United States. Applied and Environmental Microbiology, 71, 893-897.
  • CDCP (2010). Salmonellosis. http://www.cdc.gov/salmonella/general/. (accessed 04.2014)
  • David, O.M., Wandili, S., Kakai, R. & Waindi, E.N. (2009): Isolation of Salmonella and Shigella from fish harvested from the Winam Gulf of Lake Victoria, Kenya. Journal of Infection in Developing Countries, 3, 99-104.
  • Forsythe, S.J. (2010a). The Microbiology of Safe Food - Microbiological criteria. New Delhi: WileyBlackwell.
  • Forsythe, S.J. (2010b). The Microbiology of Safe Food - Foodborne pathogens. New Delhi: WileyBlackwell.
  • Goja, A.M. (2013). Microbiological assessment of three types of fresh fish (Tilapia niloticus, Labeo niloticus and Hydrocynus spp.) sold in Ed Dueim, Sudan. New York Science Journal, 6, 49-54.
  • Guiraud, J.P. (2003). Microbiologie Alimentaire - Microorganisms intervenant dans I’industrie alimentaire. Paris: Dunod.
  • Gupta, B., Ghatak, S., Gill, J.P.S. (2013). Incidence and virulence properties of E. coli isolated from fresh fish and ready-to-eat fish products. Veterinaryworld.org, 6, 5-9.
  • Hao Van, T.T., Moutafis, G., Istivan, T., Tran, L.T. & Coloe, P.J. (2007) Detection of Salmonella spp. in Retail Raw Food Samples from Vietnam and Characterization of Their Antibiotic Resistance. Applied and Environmental Microbiology, 73, 6885-6890.
  • Hatha, A.A.M. & Lakshmanaperumalsamy. P. (1997). Prevalance of Salmonella in Fish and Crustaceans from Markets in Coimbatore, South India. Food Microbiology, 14, 111-116.
  • Hatha, A.A.M., Paul, N. & Rao, B. (1998). Bacteriological quality of individually quick-frozen (IQF) raw and cooked ready-to-eat shrimp produced from farm raised black tiger shrimp (Penaeus monodon). Food Microbiology, 15, 177-183.
  • Heinitz, M.L. Ruble Romano, D. & Wagner, D.E., Tatini Sita, R., (2000). Incidence of Salmonella in Fish and Seafood. Journal of Food Protection, 14. 579-592.
  • Huss, H.H., Ababouch, L. & Gram, L (2004). Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper No 444, Rome.
  • Jay, J.M. (2000a). Modern Food Microbiology - Salmonellosis. An Aspen Pulication, Gaithersburg, Maryland.
  • Jay, J.M. (2000b). Modern Food Microbiology - Extrinsic Parameters, Temperature of storage. An Aspen Pulication, Gaithersburg, Maryland.
  • Jonnalagadda, P.R. & Bhat, R.V. (2004). Quality of shrimp sold in the markets of Hyderabad, India. Journal of Food Quality, 27, 163-170.
  • Kumar, H.S., Parvathi, A., Karunasagar, I. & Karunasagar, I. (2005). Prevalence and antibiotic resistance of Escherichia coli in tropical seafood. World Journal of Microbiology and Biotechnology, 21, 619-623.
  • Lopez-Sabater, E.I., Rodriguez-Jerez, J.J., Hernhdez-Herrero, M. & Mora-Ventura, M.T. (1996), Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28, 411-418.
  • Lopez Da Silva, M., Matte, G.R., Germano, P.M.L. & Matte, M.H. (2010). Occurrence of pathogenic microorganisms in fish sold in Sao Paola, Brazil. Journal of Food Safety, 30, 94-110.
  • Lindberg, A. M., Ljungh, A., Ahrne, S., Lofdahl, S. & Molin, G. (1998). Enterobacteriaceae found in high numbers in fish, minced meat and pasteurised milk or cream and the presence of toxin encoding genes. International Journal of Food Microbiology, 39, 11-17.
  • Minami, A., Chaicumpa, W., Chongsa-Nguan, M., Samosornsuk, S, Monden, S., Takeshi, T., Makinoa, S. & Kawamoto, K. (2010). Prevalence of foodborne pathogens in open markets and supermarkets in Thailand. Food Control, 21, 221-226.
  • Mol, S. & Tosun, Ş.Y. (2011). The Quality of Fish from Retail Markets in Istanbul, Turkey. Journal of Fisheries Sciences.com, 5, 16-25. doi: 10.3153/jfscom.2011002
  • Navaz, M., Khan, S.A., Tran, Q., Sung, K., Khan, A.A., Adamu. I. & Steele, R.S. (2012). Isolation and characterization of multidrug-resistant Klebsiella spp. isolated from shrimp imported from Thailand. International Journal of Food Microbiology, 155, 179-184.
  • Papadopoulou, C., Economou, E., Zakas, G., Salamoura, C., Dontorou, C. & Apostolou, J. (2007). Microbiological and pathogenic contaminants of seafood in Greece. Journal of Food Quality, 30, 28-42.
  • Ray, B. & Bhunia, A. (2008). Fundamental Food Microbiology - Shigellosis (Bacillary Dysentery) by Shigella Species. Boca Raton: CRC Press.
  • Reinhard, R.G., Mcadam, T.J., Flick, G.J., Croonenberghs, R.E., Wittman, R.F., Diallo, A.A. & Fernandes, C. (1996). Analysis of Campylobacter jejuni, Campylobacter coli, Salmonella, Klebsiella pneumaniae, and Escherichia coli O157:H7 in Fresh Hand-Picked Blue Crab (Callinectes sapidus) Meat. Journal of Food Protection, 5, 803-807.
  • Ryu, S., Park, S., Choi, S., Hwang, Y., Ham, H., Kim, S., Lee Kim, M., Park, M. & Kim, K., Chae, Y. (2012). Antimicrobial resistance and resistance genes in Escherichia coli strains isolated from commercial fish and seafood. International Journal of Food Microbiology, 152: 14-18.
  • Sagoo, S.K., Little, C.L. and Greenwood, M. (2007): Microbiological study of cooked crustaceans and molluscan shellfish from UK production and retail establishments. International Journal of Environmental Health Research, 17, 219-23.
  • Shabarinath, S., Kumar, H.S., Kdyhushiramani, R., Karunasagar, I. & Karunasagar, I. (2007). Detection and characterization of Salmonella associated with tropical seafood. International Journal of Food Microbiology, 114, 227-223.
  • Singh, M., Badrie, N., Newaj-Fyzul, A. Ramsubhag, A. (2012). A Prevalence Study of Histamine and Histamine Producing Bacteria in Two Commercial Tropical Marine Fish Sold in Trinidad, West Indies. Journal of Nutrition and Food Science, 2, 1-6. Doi:10.4172/2155-9600.1000132
  • Temiz, A. (1998). Gıdalarda İndikatör Mikroorganizmalar, In: Ünlütürk A., Turantaş F. (eds). Gıda Mikobiyolojisi. Mengi Tan Basımevi, İzmir, Turkey, pp 87-107.
  • Topic Popovic, N., Benussi Skukan, A., Dzidara, P., Coz-Rakovac, R., Strunjak-Perovic, I., Kozacinski, L., Jadan, M. & Brlek-Gorski, D. (2010): Microbiological quality of marketed fresh and frozen seafood 275 caught off the Adriatic coast of Croatia. Veterinarni Medicina, 55, 233–241.
  • TUIK (2015). Fishery Statistics, Turkish Statistical Institute Division, Ankara. http://www.tuik.gov.tr/PreIstatistikTablo.do?istab_id=693 (accessed 03.2016)
  • TSMS (2013). Resmi İstatistikler (İl ve İlçelerimize Ait İstatistiki Veriler). http://www.mgm.gov.tr/veridegerlendirme/il-ve-ilceler-istatistik.aspx#sfU accessed (04. 2014)
  • Ucok Alakavuk, D. (2009). İstanbul Piyasasında Hazır Yemek Olarak Satılmakta Olan Su Ürünlerinde Riskli Mikrooorganizmaların Belirlenmesi. Doktora Tezi, İ.Ü. Fen Bilimleri Enstitüsü.
  • Ucok, D. (2003). İstanbul Balık Halinin Hijyenik Durumunun Belirlenmesi. Yüksek Lisans Tezi, İ.Ü. Fen Bilimleri Enstitüsü.
  • Yagoub, S.O. (2009). Isolation of Enterobacteriaceae and Pseudomonas spp. from raw fish sold in fish 278 market in Khartoum state. Journal of Bacteriology Research, 1, 085-088.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Articles
Yazarlar

Şehnaz Yasemin Tosun

Didem Üçok Alakavuk

Sühendan Mol

Yayımlanma Tarihi 17 Mart 2016
Gönderilme Tarihi 3 Şubat 2016
Yayımlandığı Sayı Yıl 2016Cilt: 2 Sayı: 2

Kaynak Göster

APA Tosun, Ş. Y., Üçok Alakavuk, D., & Mol, S. (2016). ISOLATION OF Salmonella spp. AND OTHER MEMBERS OF Enterobacteriaceae FROM HORSE MACKEREL (Trachurus trachurus), SOLD IN PUBLIC MARKETS OF ISTANBUL, TURKEY. Food and Health, 2(2), 82-89. https://doi.org/10.3153/JFHS16009
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