Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The survey was conducted on 50 unripened Van otlu cheese samples obtained in Van and Hakkari markets at retail level to determine the microbial characteristics with special emphasis on Staphylococcus aureus, Escherichia coli, E. coli O157:H7 and Salmonella spp. The results revealed that S. aureus and E coli were present in extremely high numbers, with a mean 6.10 and 3.68 log CFU/g, respectively. S. aureus was found in all samples ranging from 2.48 to 7.15 log CFU/g and was present in more than 5.0 x 10(5) CFU/g in 54% of the samples whereas E. coli was found in 62% of the samples. None of the samples contained E coli O157:H7; but 3 of the 50 samples had Salmonella spp. The results indicate that Van otlu cheese presents a potential hazard for public health; and the necessary precaution will have to be taken to improve the sanitary practices and cheese manufacturing technique. (c) 2005 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Van otlu cheese, Staphylococcus aureus, Escherichia coli, E. coli O157 : H7, Salmonella spp.
Kaynak
Food Control
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
17
Sayı
9
