Investigation of the Incidence of Pseudomonas sp. in Foods

Year 2007, Volume: 35 Issue: 3, 181 - 186, 01.08.2007

Dilek Keskin Sanver Ekmekçi

Abstract

In this study, 100 different water and food samples collected from different sales point in distrinct of Izmir, wereexamined for the presence of Pseudomonas spp, in order to determine the incidence in foods. Pseudomonas specieswere isolated from 21 7 minced beef, 11 milk, 2 chicken, 1 anchovy of the samples and 8 of the isolates wereidentified as P. aeruginosa

Keywords

Pseudomonas sp., milk, and milk products, meat and meat products, vegetables, tap water

References

• 1. Paterson, P.Y and Sommers, H.M., The biological and Clinical Basis of Infectious Diseases, W.B Sounders Company Toronto, (1975).
• 2. Bilgehan, H., Klinik Mikrobiyoloji-Özel Bakteriyoloji ve Bakteri Enfeksiyonları, Barış Yayınları,İzmir, (2000).
• 3. Tamer, A.Ü., Uçar., Ünver, E., Karaboz,İ., Bursalıoğlu, M ve Oğultekin, R., Mikrobiyoloji Laboratuvar Klavuzu, 3.baskı, Ege Ün.Fen Fak Teksirler Serisi, No:55, Bornova, (1989) 260.
• 4. Kristiansen, A.K., Evaluation of two selective media for rapid isolation of Pseudomonas strains , Dansk Veterinated skrift, 66(3) (1983) 83.
• 5. Koneman, E.W., Allen, S.D., Janda, W.M, Schreckenber, P.C., Winn, W.C., Color Atlas and Textbook of Diagnostic Microbiology, 3th ed.J.B. Philadelphia, (1992).
• 6. Palleroni, N.J., Pseudomonaceae Bergey’s Manual of Systematic Bacteriology, Vol.1, Ed. Krigr, N.R., Holt, J.G., et al. 9th ed. The williams and Wilkins Company, Baltimore, (1984) 114.
• 7. Seller’s, W., Medium for Differentiating The Gram Negative Non Fermenting Bacilli of Medical Interest, J.Bacteriol. 87(46) (1964).
• 8. Fahy, P.C., Hayward, A.C., Media and Methods for Isolation and Diagnostic Tests, Plant Bacterial Diseases a Diagnostic Guide, Academic Press Australia (1983).
• 9. Shaw, B.G., Latty, J.B., A numerical taxonomy study of Pseudomonas strains from spoiled meat. J. Applied Bacteriol. 52 (1982) 219.
• 10. Koneman, E.W., Allen, S.D., Dowell, J.R., Color Atlas and Textbook of Diagnostic Microbiology, 3th ed.J.B. Philadelphia, (1988).
• 11. Baron, E.I., Finegold, S.M., Diagnostic Microbiology, 8th Edition, St Lovis Baltimore, Philadelphia , Toronto, p:387-407.
• 13. Stainer, R.Y., Microbial lipases; their characteristicsts, role in food spoilage and industrial uses, J. Dairy Research., 53 (1966) 481.
• 14. King, A., The identitification of Pseudomonas and related bacteria in a clinical laboratory, Internat. Med. Microbiol. 11 (1978) 165.
• 15. Cheung, B.A ve Westhoff, D.C., Isolation and identification of ropy bacteria in raw milk, J. Dairy Science. 66 (1983) 1825.
• 16. Jooste, P.J., Britz, T.J., Lategan, P.M., Screening for the presence of Flavobacterium strains in dairy sources, S. Afric. J. Dairy Sci. 18(2) (1986) 564.
• 17. Mickova,V., Lukasova, J., Konencny, S., Pseudomonas aeruginosa in raw and pasteurized milk, Veter, Med.(Praha). 34(7) (1989) 411.
• 18. Samagh, B.S and Cunnigham, J.D., Numerical Taxonomy of the Genus Pseudomonas from milk and milk products, J. Dairy Sci. 55(1) (1971) 19.
• 19. Milliere, J.B., Veillet-Pancet, L., Determination of caseolytic pschrotrophic bacteria in refrigerated raw milk, Lait , 59 (1979) 58.
• 20. Kroll, V.S., Kellerer, B., Busse, M., Klustermeyer, H., Proteolytic active psyhrotophs of raw milk identification on the basisof physiological characteristics., Milchwissenschaft. 39 (9) (1984 538.
• 21. Rollier, I.A., Zutter, D.L, Hoof, J.V., Identities of the Pseudomonas spp. in flora from chilled chicken, Internat. J. Food Microbiol. 48 (1999) 87.
• 22. Uraz, G ve Çıtak, S., Ankara yöresi çiğ sütlerinde bulunan Pseudomonas’lar ve diğer psikotrofik bakteriler, Tübitak projesi no : 850 (1993).
• 23. Viegveg, S.H., Scmitt, R.E., Schmidt-Lorenz,W., Microbial spoilage of refrigerated fresh broilers, PartVII, Production of odours from poultry skin bacterial isolates, Lebensmittiel-Wissen schaft und Technology. 22 (1989) 356.
• 24. Gennari, M., Tomaselli, S., and Cotrona, V., The microflora of fresh and spoiled sardines (Sardina pilchardus) caught in Adriatic (Mediterranean) sea and stored in ice. Food Microbiol.16 (1999) 15.
• 25. Shewan, J.M. and Hobbs, G., The bacteriology of fish spoilage and presevation, Prog. Ind. Microbiol. 6 (1967) 171.
• 26. Barnes, E.M., Thornley., Bacteriological problems in broiler preparations and storage, Research Soc. Health J., 80 (1960) 145.
• 27. Sundheim, G., Sletten, A., Dainty, R.H., Identification of Pseudomonads from fresh and chill-stored chicken carcasses, Internat. J. Food Microbiol. 39 (1998) 185.
• 28. Nickerson, J.T and Sinskey, A.J., Microbiology of foods and food processing, (1977) Elsevier NorthHolland.
• 29. Wright, C., Kominos, S.D., Yee R.B. Enterobacteriaceae and P. aeruginosa recovered from vegetables. Appl. Env. Microbiol. 31(3) (1976) 453.
• 30. Broclehurst, T.F., Zaman-Wong, C.M and Lund, B.M., A note on the microbiology of retail packs of prepared salad vegetables, J. Applied Bact. 63 (1987) 409.
• 31. Jayasekara, N.Y., Heard, G.M., Cox, J.M., Fleet, G.H., Populations of Pseudomonads and related bacteria associated with bottled non carbonated mineral water, Food Microbiol. 15 (1998) 167.
• 32. Bharath, J., Masodeen, M., Motilal, S., Sandy, S., Sharma, S., Tessaro, K., Umamaheswaran, M., Simeon, D., Adesiyun, A.A., MicrobiaI quality of domestic and imported brands of bottled water in Trinidad, Int. J. Food. Microbiol., 81 (2002) 53.