TY - JOUR TT - Studies on the Presence of Enterohemorrhagic Escherichia Coli O157:H7 Strai in Raw Cheese Sold in Public Open Markets in Kayseri Province AU - Gümüşsoy, Gonca Fahriye AU - Gönülalan, Zafer PY - 2005 DA - March JF - Sağlık Bilimleri Dergisi JO - JHS PB - Erciyes University WT - DergiPark SN - 1018-3655 SP - 13 EP - 19 VL - 14 IS - 1 KW - E. coli O157:H7 KW - koliform KW - LSTB KW - SMAC KW - taze peynir N2 - In this study, the presence and incidence of enterohemorrhagic Escherichia coli O157:H7 strain, fecal E. coli and coliform bacteria in 100 raw cheese collected in public open markets in Kayseri province were investigated. For this purpose, prefortified cheese samples were inoculated on the Lauryl Sulphate Tryptose Broth (LSTB) containing 4methylumbelliferyl-b-D-glucuronide (MUG) and growth was established in 86 cheese samples. In 17 of 86 cheese samples, in which the colony formation was seen, colorless and middle sized colonies were observed on Sorbitol MacConkey Agar (SMAC). Motile agents were determined in 13 cheese samples by microscopic examination and four cheese samples were indol positive. For the confirmation of presence of E. coli O157:H7 strain in these 4 cheese samples, Latex agglutination test was performed and no agglutination was observed in all samples. The agents forming colourless colonies on SMAC agar contained 5 Hafnia alvei, 4 Proteus mirabilis, 2 Proteus vulgaris and 2 Morgenalla morganii. Approximately 2.2x101 MPN/100 g coliform bacteria were determined in cheese samples. In addition, fecal E. coli were determined in 58 cheese samples. In conclusion, E. coli O157:H7 strain, which is a fecal agent, was isolated in none of the cheese samples. However, the levels of microorganisms such as coliform and fecal E. coli, which are indicators of hygiene were higher than the levels indicated by Directions of Microbiological Criteria of Turkish Food Codex CR - Tunail N. Mikrobiyel enfeksiyonlar ve intoksikasyonlar. In: Akçelik M, Aydar LY, Ayhan K, Çakır İ, Doğan HB ve ark., Gıda Mikrobiyolojisi ve Uygulamaları. Armoni Matbaacılık Ltd Şti, Ankara 1999, ss 59-90. CR - Jay JM. Modern food Microbiology (6th ed), An Aspen Publication, Maryland 2000, pp 531-547. CR - Erol İ. Besin Hijyeni Ders Notları. Ankara Üni- versitesi Veteriner Fakültesi Yayını, Ankara 1999, ss 82-93. CR - Doyle MP, Zhao T, Meng J, Zhao S. Escherichia coli O157:H7. In: Doyle MP, Beuchat LR, Montville TJ, Food Microbiology Fundamentals and Frontiers. ASM Press Washington DC 1997, pp 171-191. CR - Raghubeer EV, Matches JR. Temperature range for growth of Escherichia coli serotype O157:H7 and selected coliforms in E. coli medium. J Clin Microbiol 1990; 28:803-805 CR - Vanderzant C, Splittstoesser DF. Compendium of Methods for The Microbiological Examination of Foods (3 th ed), American Public Health Association, NW Washington DC 1992, pp 112-360. CR - Bekar M. Enterobacteriaceae familyası mikroorganizmaların genel karakterleri ve tanı yöntemleri. Etlik Veteriner Kontrol ve Araştırma Enstitüsü, Ankara 1995, ss 8-85. CR - Bridson EY. The Oxoid Manual (8th ed), Oxoid Ltd., Hamshire 1988, pp 32-230. CR - Dayıcı R. İnek, koyun ve keçi sütü kullanılarak yapılan mihaliç peynirlerinin özelliklerinin belirlenmesi üzerine bir araştırma. Yüksek Lisans Tezi, Tekirdağ Ün. Fen Bilimleri Enstitüsü, Tekirdağ, 2000 CR - Özdamar K. SPSS ile Biyoistatistik (4. Baskı), Kaan Kitabevi, Eskişehir 2001, ss 343-360. CR - Gönül ŞA. Çiğ süt ve peynir örneklerinin enterohemorajik E. coli’ye (O157:H7) rastlanma sıklığı. Kükem Derg 1997, 20:69-73. CR - Vatan T. Bursa il merkezinde satışa sunulan kaşar peynirlerinin kimyasal ve mikrobiyolojik özellikleri üzerine araştırmalar. Yüksek Lisans Tezi, Uludağ Ün. Sağlık Bilimleri Enstitüsü, Bursa 1996. CR - Soyutemiz E, Anar Ş, Çetinkaya F. Kaşar pey- niri üretim aşamalarında görülen mikrobiyolo- jik ve kimyasal değişiklikler. UÜ Vet Fak Derg 2000, 19:87-92. CR - Saltan Evrensel E, Temelli S, Anar Ş. Mandıra düzeyindeki işletmelerde beyaz peynir üretimin- de kritik kontrol noktalarının belirlenmesi. Turk J Vet Anim Sci 2003, 27:29-35. CR - Aran N. A microbiological study of kashar cheese. Milchwissenschaft 1998, 53:565-568. CR - Anonim. Süt ürünlerine ait mikrobiyolojik de- ğerler, peynirler. Türk Gıda Kodeksi Mikrobi- yolojik Kriterler Tebliği. Resmi Gazete, Sayı: 24511, 02 Eylül 2004:4 CR - Dergi 1991, 38:108-113. UR - https://dergipark.org.tr/en/pub/eujhs/issue//551863 L1 - https://dergipark.org.tr/en/download/article-file/692167 ER -