Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
International Journal of Nutrition and Food Sciences
Volume 3, Issue 5, September 2014, Pages: 443-447
Received: Aug. 27, 2014; Accepted: Sep. 11, 2014; Published: Sep. 30, 2014
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Authors
Mehmet Emin Erkan, University of Dicle, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Diyarbakir, Turkey
Simten Yesilmen, University of Dicle, Faculty of Veterinary Medicine, Department of Microbiology, Diyarbakir, Turkey
Aydın Vural, University of Dicle, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Diyarbakir, Turkey
Havin Bilgetekin, University of Rhenish Friedrich-Wilhelms, Faculty of Agriculture Department of Food Engineering, Bonn, Germany
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Abstract
This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.
Keywords
Brucella spp, E. coli O157, Fresh Cheese, Microbiological Quality, Gram Negative Microorganism
To cite this article
Mehmet Emin Erkan, Simten Yesilmen, Aydın Vural, Havin Bilgetekin, Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses, International Journal of Nutrition and Food Sciences. Vol. 3, No. 5, 2014, pp. 443-447. doi: 10.11648/j.ijnfs.20140305.22
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