International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses

Received: 27 August 2014    Accepted: 11 September 2014    Published: 30 September 2014
Views:       Downloads:

Share This Article

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.

DOI 10.11648/j.ijnfs.20140305.22
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5, September 2014)
Page(s) 443-447
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Brucella spp, E. coli O157, Fresh Cheese, Microbiological Quality, Gram Negative Microorganism

References
[1] A. Falenski, A. M. Scholl, M. Filter,C. Göllner,B. Appel, and K. Nöckler, ‘’ Survival of Brucella spp. in mineral water, milk and yogurt,’’ International Journal of Food Microbiology 145, 1, pp.326–330, 2011
[2] G. Pappas, P. Papadimitriou, N. Akritidis, L. Christou, and E.V. Tsianos, ‘’The newglobal map of human brucellosis. The Lancet Infectious Diseases’’ 6, 91–99, 2006
[3] M. Cengiz, ‘’Bruselloz: 76 olgunun değerlendirilmesi,’’ Uzmanlık tezi, Şişli Etfal ve Araştırma Hastanesi. Enfeksiyon Hastalıkları ve Klinik Mikrobiyoloji, 2007
[4] M. Güllüce, A. Adıgüzel, and O..F. .Algur, ‘’Erzurum Bolgesinde Temin Edilen Ceşitli Peynir Orneklerinde Brucella Antijenlerinin ELISA ile Saptanması,’’ Turk Mikrobiyol Cem Derg 33: 356-360, 2003
[5] T. Buzgan, M. K. Karahocagil, H. Irmak, A. İ. Baran, H. Karsen, Ö. Evirgen, and H. Akdeniz ‘’Clinical manifestations and complications in 1028 cases of brucellosis: a retrospective evaluation and review of the literature Int J Infect Dis. Jun;14(6) 469-478, 2010
[6] M. K. Hacımustafaoğlu, ‘’Brucellozis,’’ The journal of current pediatrics. 2 pp. 39-43, 2004
[7] A. Muz, H. Ozer, H. Eroksuz, H.B. Ertaş, H. Öngör, H.B. Gülcü, M. Dabak, O. Başbuğ, and H. Kalender, ‘’Elazığ ve çevresinde koyun ve keçilerde abortus olgularının bakteriyolojik, serolojik ve patolojik olarak incelenmesi,’’ Tr J Vet Anim Sci 23: 77, 1999
[8] H. Öngör, A. Muz, and B. Çetinkaya, ‘’Atık yapmış koyunlarda brusellozis'in teşhisinde ELISA ile diğer serolojik testlerin karşılaştırılması,’’ Tr. J. Vet. Anim. Sci., 25: 21 2001
[9] Y.C. Sancak, B. Boynukara, and H. Yardımcı, ‘’Van otlu peynirlerinde Brucella'ların varlığı ve dayanma suresi uzerine bir araştırma,’’ Veterinarium 4 : 1, 1993
[10] A. Ünlütürk, and F. Turantaş, ‘’Gıda mikrobiyolojisi,’’ Mengi Tan Basımevi İzmir, 1999
[11] D. K. Papageorgiou, D. S. Melas, A. Abrahim, and K. Koutsoumanis,‘’ Growth and survival of Aeromonas hydrophila in rice puding (milk rice) during its storage at 4oC and 12oC,’’ Food Microbiology 20, 385–390, 2003
[12] H. Daskalov, ‘’ The importance of Aeromonas hydrophila in food safety,’’ Food Control., Volume 17, Issue 6, June Pages 474–483, 2006.
[13] A. M. A Mansour, H. M. Zaki, N. A. Hassan, and A. A. Al-Humiany, ‘’Molecular Charecterization and İmmunoprotective Activity of capsular polysaccharide of Klebsiella pneumoniae isolated from Farm Animals at Taif governorate.’’ American Journal of Infectious Diseases 10 (1): 1-14, 2014
[14] B. W. Senior and S. Vörös, ‘’Protein profile typing- a new method of typing morganella morganii strains,’’ J.Med.Microbiol. vol.33, 259-264, 1990
[15] Y. Wang, ‘’ Bacteria: Proteus, Encyclopedia of Food Safety,’’ 486–489, 2014
[16] A. K. Halkman, ‘’Gıda mikrobiyolojisi II ders notları’’ Ankara, 2013
[17] I. D. Farrel, ‘’The development of a new selective medium for the isolation of Brucella melitensis from contaminated sources’’ Research Veterinary Science, 16, 280–286.1974.
[18] S. A. Palumbo, C. Abeyta, and G. Stelma, ‘’Aeromonas hydrophila Group. (Compendium of Methods for the Microbiological Examination of Fods. Third editon, Washington D.C. pp: 497-515, 1992
[19] FAO. Manual of Food Quality Control. 4. Rev. 1. “Microbiological Analysis”. Food and Agricultural Organization of the United Nations, pp 43-56, 1992
[20] W.H. Andrews, G.A. June, P.S. Sherrod, T.S. Hammack, R.M. Amaguana Food and drug administration bacteriological analytical manual (pp. 5.01–5.20) (8th ed.)AOAC International, Gaithersburg, USA, 1995
[21] ISO 16649-2, Microbiology of food and animal feeding stuffs-Horizantal method for the enumeration of beta-glucuronidase-positive Escherichia coli – Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta D-glucuronideInternational Organization for Standardization, Geneva, 2001.
[22] Anon., 2004. ISO 21528-1:2004, Microbiology of food and animal feeding stuffs horizontal methods for the detection and enumeration of Enterobacteriaceae, Part 1: Detection and enumeration by MPN technique with pre-enrichment.
[23] Clinical and Laboratory Standards for Antimicrobial Susceptibility Testing; Sixteenth informational Supplement, CLSI Document M100- S20, CLSI, Wayne PA, 2012.
[24] E. Ordiales, M.J. Benito, A. Martín, R. Casquete, M.J. Serradilla, and M.G. Córdoba, ‘’Bacterial communities of the traditional raw ewe’s milk cheese “Torta del Casar” made without the addition of a starter,’’ Food Control 33, 448-454, 2013
[25] B. Dülger, and F. Gücin ‘’Bursa’da satışa sunulan taze beyaz pey¬nirlerden izole edilen koliform grubu bakterilerin tanılanması,’’ Ekoloji Derg 8:17-20, 1999.
[26] E. Baz, M. Gülmez, A. Güven, Ç. Sezer, and B. Duman ‘’Kars ilinde satışa sunulan çiğ süt ve taze beyaz peynirlerin koliform grubu bakteri, E. coli ve E. coli O157:H7 yönünden incelenmesi,’’ Kafkas Üni Vet Fak Derg 9:165-167.2003
[27] L Akaya, and M. Alişarlı, ‘’afyon karahisarda satışa sunulan peynirlerde Listeria monocytogenes ve salmonella spp. varlığının belirlenmesi,’’YYU Vet Fak Derg.17 (1-2):87-91, 2006
[28] B. Patır and A.H. Dinçoğlu ‘’ Elazığ'da Tüketime Sunulan Taze Beyaz Peynirler ile Tulum Peynirlerinde Brucella Spp. nin Varlığı Üzerine Araştırmalar,’’ Fırat Üniv., Sağlık Bilimleri Enst. Derg., 15 (1), 15 - 22, 2001
[29] R.Kara and L. Akkaya ‘’Investigation of Brucella abortus and Brucella melitensis at Cheeses in Afyonkarahisar, Turkey’’ British Journal of Dairy Sciences 3(1): 5-8, 2013
[30] A. Mert. ‘’Ankara yöresinde pazarlanan taze peynirlerde brucellanın varlığı üzerine araştırmalar,’’ Doktora tezi. Ankara üniversitesi Veteriner Fakültesi. 1984
[31] H. Kalender, C. Özcan, and N. Arslan, ‘’Taze tulum peynirlerinde brucella izolasyonu,’’ Türk Mikrobiyoloji cemiyeti dergisi. 31(34) 184-186, 2001
[32] M. Tunçbilek 1992, Ankara piyasasında satılan taze beyaz peynirlerin brucellozis riski yönünden incelenmesi. Yüksek lisans tezi.Ankara üniversitesi sağlık bilimleri enstitüsü.
[33] Y. Keskin, O. Özyaral, R. Başkaya, and M. A. Susur ‘'Semt pazarla¬rında satılan beyaz peynirlerin mikrobiyolojik kalitesinin araştırılması,’’ Türk Mikrobiyol Cem Derg. 36:9-19, 2006
[34] G. F. Gümüşsoy, and Z. Gönülalan ‘’Kayseri ilinde köy pazarında satılan peynirlerde enterohemorajik Escherichia coli O157:H7 suşunun araştırılması,’’. Sağlık Bil Derg 14:13-9, 2005
[35] M. Gülmez, and Güven A. ‘’Beyaz ve çeçil peynirlerinde Campylobacter, Salmonella ve Listeria türlerinin araştırılma¬sı,’’ Kafkas Üni Vet Fak Derg 7:155-61, 2001
[36] G. Uraz, S. Bolat, E. Yılmaz, and E. Sezgin, ‘’The distribution of enterobacteriaceae and some pathogenic micro-organisms in nonbranded white cheese samples sold in Ankara city’’ Internetional Journal of Dairy Tecnology, 62(2) 255-259, 2009
[37] S. Massa, F. Gardini, M. Sinigaglia, M. E. Guerzoni, ‘’Klebsiella pneumoniae as a Spoilage Organism in Mozzarella Cheese’’ Journal of Dairy Science, 75(6) 1411–1414, 1992.
Author Information
  • University of Dicle, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Diyarbakir, Turkey

  • University of Dicle, Faculty of Veterinary Medicine, Department of Microbiology, Diyarbakir, Turkey

  • University of Rhenish Friedrich-Wilhelms, Faculty of Agriculture Department of Food Engineering, Bonn, Germany

Cite This Article
  • APA Style

    Mehmet Emin Erkan, Simten Yesilmen, Aydın Vural, Havin Bilgetekin. (2014). 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, 3(5), 443-447. https://doi.org/10.11648/j.ijnfs.20140305.22

    Copy | Download

    ACS Style

    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. Int. J. Nutr. Food Sci. 2014, 3(5), 443-447. doi: 10.11648/j.ijnfs.20140305.22

    Copy | Download

    AMA Style

    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. Int J Nutr Food Sci. 2014;3(5):443-447. doi: 10.11648/j.ijnfs.20140305.22

    Copy | Download

  • @article{10.11648/j.ijnfs.20140305.22,
      author = {Mehmet Emin Erkan and Simten Yesilmen and Aydın Vural and Havin Bilgetekin},
      title = {Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {5},
      pages = {443-447},
      doi = {10.11648/j.ijnfs.20140305.22},
      url = {https://doi.org/10.11648/j.ijnfs.20140305.22},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20140305.22},
      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.},
     year = {2014}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
    AU  - Mehmet Emin Erkan
    AU  - Simten Yesilmen
    AU  - Aydın Vural
    AU  - Havin Bilgetekin
    Y1  - 2014/09/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140305.22
    DO  - 10.11648/j.ijnfs.20140305.22
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 443
    EP  - 447
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140305.22
    AB  - 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.
    VL  - 3
    IS  - 5
    ER  - 

    Copy | Download

  • Sections