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Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars

Year 2006, Volume: 19 Issue: 2, 99 - 104, 25.03.2010

Abstract

In this study, a total of 80 cooked doner samples collected from various restaurants in Kars during May and June, 2004 were analyzed for the presence of Escherichia coli O157:H7. Samples were pre-enriched in modified EC broth+novobiocin (mEC+n). Sorbitol MacConkey Agar, supplemented with 0.05 mg Cefixime and 2.5 mg Tellurite (CT-SMAC agar) and Violet Red Bile + MUG Agar media were used in the isolation of E. Coli O157:H7 colonies. Presumptive colonies were subjected to biochemical tests and confirmed by using E. Coli O157 latex test kit. Out of 80 doner samples, thirty seven doner samples (46.25%) gave positive results for the presumptive E. coli O157 colonies. Out of these, only twenty-one (26.25%) samples positive for E. coli O157 complied well with the biochemical tests. Seven (8.75%) isolates positive for E. coli O157 could not be confirmed by the biochemical tests. Four of these were identified as Citrobacter freundii and remaining three as Hafnia alvei. Using H7 antiserum, only nine (11.25%) of the 37 doner isolates were found to be positive for E. coli O157:H7. The occurrence of E. coli O157:H7 serotype in cooked doners indicates that there may be a potential risk for public health from inadequately cooked and/or recontaminated cooked doner kebabs.

 

Key Words: E. coli O157:H7, beef meat, doner kebab, public health.

 

References

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  • D.D. Hancock, T.E. Besser, M.L. Kinsel, D.H. Tarr, D.H. Rice and M.G. Paros, “The prevalence of Escherichia coli in dairy and beef cattle in Washington State”, J. Epidemiol. Infect., Vol. 113, pp. 199-207, 1994.
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  • B. Siriken and S. Pamuk, “Investigation of the incidence of E. coli O157:H7 and L. monocytogenes from ground beef sold in Afyon district” I. National Veterinary Food Hygiene Congress, Ankara Uni. Vet. Fac., 29 September-1 October, pp. 101-109,2004.
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Year 2006, Volume: 19 Issue: 2, 99 - 104, 25.03.2010

Abstract

References

  • H. Stender, K. Oliveira, S. Rigby, F. Bargoot, and J. Coull, “Rapid detection, identification, enumeration of Escherichia coli by fluorescence in situ hybridization using an array scanner”, J. Microbiol. Methods., Vol. 45, pp. 31-39, 2001.
  • C.M. Schroeder, D.G. White and J. Meng, “Retail meat and poultry as a reservoir of antimicrobial resistant E. coli”, Food Microbiol., Vol. 21, pp. 249-255, 2004.
  • P.M. Griffin and R.V. Tauxe, “The epidemiology of infections caused by Escherichia coli O157:H7, other enterohaemorrhagic E. coli, and the associated hemolytic syndrome”, Epidemiol. Rev., Vol. 30, pp.60-98, 1991.
  • M.A. Karmali, “Infection by verocytotoxin-producing Escherichia coli”, Clin. Microbiol. Rev., Vol. 2, pp.15-38, 1989.
  • P.I. Tarr, N.T. Tran and R.Wilson, “Escherichia coli O157:H7 in retail ground beef in Seattle:results of a one year prospective study”, J. Food Prot., Vol. 62, pp. 133-139, 1999.
  • P.S. Mead and P. Griffin, “Escherichia coli O157:H7”, Lancet., vol. 352, pp. 1207-1212, 1998.
  • J. Meng and M.P. Doyle, “Microbiology of shiga toxin producing Escherichia coli in foods”, In Escherichia coli O157:H7 and other shiga toxin producing E. coli strains, Kasper J.B., and O’Brien A.D., (Ed.), ASM., Washington DC., pp. 92-108,1998.
  • G.L. Armstrong, J. Hollingsworth and J.G. Morris, “Emerging foodborne pathogens: Escherichia coli O157:H7 as a model of entry of a new pathogen into the food supply of the developed world”, Epidemiol. Rev., Vol. 18, pp. 29-51, 1996.
  • D.D. Hancock, T.E. Besser, M.L. Kinsel, D.H. Tarr, D.H. Rice and M.G. Paros, “The prevalence of Escherichia coli in dairy and beef cattle in Washington State”, J. Epidemiol. Infect., Vol. 113, pp. 199-207, 1994.
  • Center for Disease Control (CDC)., “Update: Multistate outbreak of Escherichia coli O157:H7 infections from hamburgers western United States, 1992-1993”, Morbid. Mortal. Wkly. Rep., Vol. 42, pp. 258-263, 1993.
  • B. Christie, “E. coli kills five people in Scotland”, Brit. Med. J., Vol. 313, pp. 1424, 1996.
  • H. Watanabe, A. Wada, Y. Inagaki, K. Itoh and K. Tamura, “Outbreaks of enterohaemorrhagic Escherichia coli O157:H7 infection by two different genotype strains in Japan”, Lancet., Vol. 348, pp. 831-832, 1996.
  • G.A. Willshaw, J. Thirlwell, A.P. Jones, S. Parry, R.L. Salmon and M. Hickey, “Verocytotoxin producing Escherichia coli O157:H7 in beefburgers linked to on outbreak of diarrhea, haemorrhagic colitis and haemolytic uremic syndrome in Britain”, Lett. Appl. Microbiol., Vol. 19, pp. 304-307, 1994.
  • A.M. Cerqueria, A. Tibona and B.E.C. Guth, “High occurrence of Shiga-like toxin producing strains among diarrheagenic E. coli isolated from raw beef products in Rio de Janerio City, Brazil”, J. Food Prot., Vol. 60, pp. 177-180, 1997.
  • F. Akkus, “Isolation of verocytotoxin producing Escherichia coli O157:H7 in minced beef”, PhD Thesis, Ankara University Graduate School of Health Sciences, Ankara, 1996.
  • A.K. Halkman, M.R. Noveir and H.B. Dogan, “Investigation of Escherichia coli O157:H7 in several animal origin food products”, TUBITAK., Proje No. VHAGF-1192.
  • B. Sarimehmetoglu, O. Kuplulu and S. Kaymaz, “Isolation of Escherichia coli O157:H7 in hamburger and inegol meat balls”, Ankara Univ. Vet. Fac. J., Vol. 45, pp. 221-227, 1998.
  • S. Cosansu and K. Ayhan, “Survival of enterohaemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage period”, Meat Sci., Vol. 54, 407-411,2000.
  • V. Oz, H. Cakan, B. Kocazeybek and M. Aslan, “Investigation of Escherichia coli O157:H7 in raw meat balls”, X. Congress of Clinical Microbiology and Infectious Diseases., Adana, Turkey, Vol. 15-19, pp. 292-293, 2001.
  • S. Agaoglu, M.T. Yavuz, M. Berktas and H. Guducuoglu, “Detection of Escherichia coli O157:H7 in retail ground beef, raw ground beef patties and raw meat balls sold in Van”, Eastern J. Medicine., Vol. 5, pp. 73-75, 2000.
  • A. Gun, A. Yilmaz, S. Turker, A. Tanlasi and H. Yilmaz, “Contamination of bovine carcasses and abattoir environment by Escherichia coli O157:H7 in Istanbul”, Int. J. Food. Microbiol., Vol. 2640, pp. 1-6, 2000.
  • M. Elmali, Z. Ulukanli, M.Tuzcu, H. Yaman and P. Cavli, “Microbiological quality of beef doner kebabs in Turkey”, Arch. Lebensmittel., Vol. 56, pp. 32-34,2005.
  • M. Ayaz, F.A. Othman, T.O. Bahareth, A.M. AlSogair and W.N. Sawaya, “Microbiological quality of shawarma in Saudi Arabia”, J. Food Prot., Vol. 58, pp. 811-814, 1985.
  • J. Jockel and G. Stengel, “Doner Kebab: Untersuchung und beurteilung einer Turkischen Spezialitat”, Fleischwirt., Vol. 64, pp. 527-540,1984.
  • M. Kayahan and W. Welz, “Zur Ublichkeit der Spezialitat “Doner Kebab”-Erhebungen in Bremen”, Arch. Lebensmittel., Vol. 43, pp. 121-148, 1992.
  • P.A. Chapman, C.A. Siddons, A.T. Cerdan Malo and M.A. Harkin, “A one year study of Escherichia coli in raw beef and lamb products”, Epidemiol. Infect., Vol. 124, pp. 207-213, 2000.
  • I.T. Kudva, P.G. Hatfield and C.J. Hovde, “Characterization of Escherichia coli O157:H7 and other shiga toxin producing E. coli serotypes isolated from sheep”, J. Clin. Microbiol., Vol. 35, pp. 898-899, 1997.
  • S. Uhitil, S. Jaksic, T. Petrak and K. Botka-Petrak, “Presence of Escherichia coli O157:H7 in ground beef and ground beef baby meat”, J. Food Prot., Vol. 64, pp. 862-864, 2001.
  • S.L. Yu, S.A. Reed and M.H. Golden, “Time resolved fluorescence immunoassay (TRIFIA) for the detection of E. coli O157:H7 in apple cider”, J. Microbiol. Methods., Vol. 49, pp. 63-68, 2002.
  • I. Chinen, J.D. Tanaro, E. Miliwebsky, L. Haydee Lound, G. Chillemi, S. Ledri, A. Baschkier, M. Scarpin, E. Manfredi and M. Rivas, “Isolation and characterization of E. coli O157:H7 from retail meats in Argentina”, J. Food Prot., Vol. 64, pp. 1346-1351,2001.
  • J.G. Collee, R.S. Miles and B. Watt, “Tests for the identification of bacteria”, In Practical Medical Microbiology, Collee J.G., Frase A.G., Marmion B.P., Simmons A., (Ed.), Churchill Livingstone., New York., pp.131-149, 1996.
  • N.F.A. Silveira, N. Silva, C. Contreras, L. Miyagusku, M. de Lourdes, F. Baccin, E. Koono and N.J. Beraquet., “Occurrence of Escherichia coli O157:H7 in hamburgers produced in Brazil”, J. Food Prot., Vol. 62, pp. 1333-1335, 1999.
  • M.R. Noveir, H.B. Dogan and A.K. Halkman, “A note on Escherichia coli O157:H7 serotype in Turkish meat products”, Meat Sci., Vol. 56, pp. 331-335, 2000.
  • J. Boel, S. Aabo, B. Mariager and B. Jacobsen, “Prevalence of Escherichia coli O157:H7 in meat in Denmark”, Abst V129/II in VTEC’97 3rd International Symposium and Workshop on Shiga toxin (Verocytotoxin)-producing Escherichia coli Infections, Baltimore, MD, USA, p. 160, 1997.
  • J.E. Coia, Y. Johnston, N.J. Steers and M.F. Hanson, “A survey of the prevalence of Escherichia coli O157 in raw meats, raw cows milk and raw-milk cheeses in south-east Scotland”, Int. J. Food Microbiol., Vol. 66, pp. 63-69, 2001.
  • G.A. Willshaw, J. Thirlwell, A.P. Jones, S. Parry, R.L. Salmon and M. Hickey, “Verocytotoxinproducing Escherichia coli O157 in beefburgers linked to an outbreak of diarrhea, haemorrhagic colitis and haemolytic uraemic syndrome in Britain”. Lett. Appl. Microbiol., Vol. 19, pp. 304-307, 1994.
  • G.A. Willshaw, T. Cheasty, H. R. Smith, S. J. O’Brien and G.K. Adak, “Verocytotoxin producing Escherichia coli (VTEC) O157 and other VTEC from human infections in England and Wales:1995-1998”, J. Med. Microbiol., Vol. 50, pp. 135-142,2001.
  • R.J. McDonnell, A. Rampling, S. Crook, P.M. Cockcroft, G.A. Willshaw, T. Cheasty and J. Stuart, “An outbreak of Verocytotoxin Escherichia coli O157 infection associated with takeaway sandwiches”, CDR Wkly., 7, R201-R205, 1997.
  • B.P. Bell, M. Goldoft, P.M. Griffin, M.A. Dans, D.C. Gordon, P.J. Tarr, C.A. Bartleson, J.H. Lewis, T.J. Barret, J.W. Wells, R. Baron and J. Kobayashi, “A multistate outbreak of Escherichia coli O157:H7 associated bloody diarrhea and haemolytic uremic syndrome from hamburgers, the Washington experience”, JAMA., Vol. 272, pp. 1349-1353, 1994.
  • A.E. Heuvelink, J.T. Zwartkruis-Nahuis, B.R. Beumer and E. de Boer, “Occurrence and survival of verocytotoxin-producing Escherichia coli O157:H7 in meat obtained from retail outlets in the Netherlands”, J. Food Prot., Vol. 62, pp. 1115-1122,1999.
  • Anonymous. “Surveillance of enterohaemorrhagic E. coli (EHEC) infections and haemolytic uraemic syndrome (HUS) in Europe”, http://www.eurosurveillance.org, 1997.
  • P.M. Desmarchelier and F.H. Grau, “Escherichia coli”, In Foodborne microorganisms of public health significance, Hocking, A.D., Arnold, G., Jenson, I., Newton, K., Shuterland (Ed.), Australian Institute Food Sci. and Technol. Inc., Sydney., pp. 231-264,1997.
  • S. Mattar and E. Vasqueaz, “Escherichia coli O157:H7 in Colombia”, Emerg. Infect. Dis., Vol. 4, pp. 126-127, 1998.
  • S. Radu, S.A. Mutalib, G. Rusul, Z. Ahmad, T. Morigaki, N.Asai, Y. Kim, J.Okuda and M. Nishibuchi, “Detection of Escherichia coli O157:H7 in the beef marketed in Malaysia’, Appl. Environ. Microbiol., Vol. 64, pp. 1153-1156, 1998.
  • S.M. Vorster, P.R. Greebe, and G.L. Nortje, “Incidence of Staphylococcus aureus and Escherichia coli in ground beef, broilers and processed meats in Pretoria, South Africa”, J. Food Prot., Vol. 57, pp. 305-310, 1994.
  • B. Siriken and S. Pamuk, “Investigation of the incidence of E. coli O157:H7 and L. monocytogenes from ground beef sold in Afyon district” I. National Veterinary Food Hygiene Congress, Ankara Uni. Vet. Fac., 29 September-1 October, pp. 101-109,2004.
  • B. Siriken and S. Pamuk, C. Ozakin, S. Gedikoglu and M. Eyigor, “The investigation of Salmonella spp. and Escherichia coli O157:H7 from Turkish Soudjouck in Afyon district”, I. National Veterinary Food Hygiene Congress, Ankara Uni. Vet. Fac., 29 September-1 October, pp. 147-155, 2004.
  • S. Kayisoglu, I. Yilmaz, M. Demirci and H. Yetim, “Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market”, Food Control., Vol. 14, pp. 469-474, 2003.
  • B. Vazgecer, H. Ulu and A. Oztan, “Microbiological and chemical qualities of chicken doner kebab retailed on the Turkish restaurants”, Food Control., Vol. 13, pp. 261-264, 2004.
  • M. Digrak, S. Gur and S. Ozcelik, “Microbiological quality of doners sold in Elazig”, J. Kukem., Vol. 18, no. 2, pp. 76, 1995.
  • E.C.D. Todd, R. Szabo and F. Spiring, “Donairs (Gyros)-Potential hazards and control”, J. Food Prot., Vol. 49, pp. 369-377, 1986.
  • S. Anar and S. Temelli, “The investigation of microbiological quality of iskender kebab”, J. Fac. Vet. Med., Vol. 19, pp. 13-18, 2000.
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There are 56 citations in total.

Details

Primary Language English
Journal Section Biology
Authors

Zeynep Ulukanlı This is me

Perihan Çavlı This is me

Mehmet Tuzcu This is me

Publication Date March 25, 2010
Published in Issue Year 2006 Volume: 19 Issue: 2

Cite

APA Ulukanlı, Z., Çavlı, P., & Tuzcu, M. (2010). Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars. Gazi University Journal of Science, 19(2), 99-104.
AMA Ulukanlı Z, Çavlı P, Tuzcu M. Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars. Gazi University Journal of Science. March 2010;19(2):99-104.
Chicago Ulukanlı, Zeynep, Perihan Çavlı, and Mehmet Tuzcu. “Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars”. Gazi University Journal of Science 19, no. 2 (March 2010): 99-104.
EndNote Ulukanlı Z, Çavlı P, Tuzcu M (March 1, 2010) Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars. Gazi University Journal of Science 19 2 99–104.
IEEE Z. Ulukanlı, P. Çavlı, and M. Tuzcu, “Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars”, Gazi University Journal of Science, vol. 19, no. 2, pp. 99–104, 2010.
ISNAD Ulukanlı, Zeynep et al. “Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars”. Gazi University Journal of Science 19/2 (March 2010), 99-104.
JAMA Ulukanlı Z, Çavlı P, Tuzcu M. Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars. Gazi University Journal of Science. 2010;19:99–104.
MLA Ulukanlı, Zeynep et al. “Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars”. Gazi University Journal of Science, vol. 19, no. 2, 2010, pp. 99-104.
Vancouver Ulukanlı Z, Çavlı P, Tuzcu M. Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars. Gazi University Journal of Science. 2010;19(2):99-104.