Presence of Escherichia coli O157 and O157:H7 in raw milk and Van herby cheese

• Autorzy: Sancak Y.C. , Sancak H. , Isleyici O. , Durmaz H.
• Języki publikacji: EN

Abstrakty

EN

The Shiga toxin-producing Escherichia coli (STEC) strains are currently considered important emerging pathogens threatening public health. Among Shiga toxin-producing Escherichia coli, E. coli O157:H7 strains have emerged as important human pathogens. This study was conducted to determine the presence of Escherichia coli O157 and O157:H7 in raw milk samples and Van herby cheese samples. For this purpose, 100 samples of raw milk were collected and 100 samples of herby cheese sold for consumption in Van province in Turkey were obtained from grocers and markets in order to detect the presence of Escherichia coli O157 and O157:H7. The method of E. coli O157 and O157:H7 isolation proposed by the Food and Drug Administration (FDA) was used. E. coli O157 in raw milk and herby cheese samples was found in 11% and 6% of samples respectively, and E. coli O157:H7 was found in 2% of herby cheese samples. No E. coli O157:H7 was detected in raw milk samples. This study showed that raw milk was contaminated with E. coli O157 and herby cheese was contaminated with both E. coli Ol 57 and E. coli Ol57:H7; therefore, herby cheese poses a serious risk to public health.

Słowa kluczowe

EN

Escherichia coli; Shiga toxin-producing; pathogen; raw milk; cheese; herby cheese

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2015
• Tom: 59
• Numer: 4
• Opis fizyczny: p.511-514,ref.

Twórcy

autor

Sancak Y.C.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Yuzuncu Yil, 65080 Campus, Van, Turkey

autor

Sancak H.

• Department of Food Processing, Tatvan Vocational School of Higher Education, University of Bitlis Eren, 13200 Bitlis, Turkey

autor

Isleyici O.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Yuzuncu Yil, 65080 Campus, Van, Turkey

autor

Durmaz H.

• Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Yuzuncu Yil, 65080 Campus, Van, Turkey

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Identyfikatory

DOI

10.1515/bvip-2015-0076