Using Culture and PCR Technique for Detection of Escherichia coli O157:H7 in Duhok Cheese

Year 2015, Volume: 18 Issue: 1, 31 - 34, 02.11.2015

Özlem Turgay , Sowayla Mıkaeel

Abstract

ABSTRACT: This study was aimed to investigate the presence of Escherichia coli O157:H7 in Duhok cheese by culture and Polymerase Chain Reaction (PCR) technique. The cheese samples (n:120) were purchased from different supermarkets and shops from Zakho, Akre, Amedy and Duhok cities during September 2011 to February 2012.

X-gal positive, MUG negative, indole positive colonies were found as 10% (12/120) of samples. These colonies were confirmed by biochemical tests (API E 20 test, latex agglutination tests) and results showed that 7 (5.83%) of E. coli isolates from cheese were positive for O157:H7. These isolates were also confirmed by PCR assay using specific primers for rfbO157 and flicH7. The numbers of positive isolates for rfbO157 and flicH7 were 3.33 and 0.83%, respectively. The PCR results confirmed as 0.83% of samples were E. coli O157:H7.

Key words: Duhok cheese, Escherichia coli O157:H7, Cultural technique, PCR technique

 

Kültür ve PZR Yöntemi ile Duhok Peynirinde Escherichia coli O157:H7'nin Araştırılması

 

ÖZET: Bu çalışmada Duhok peynirinde of E. coli O157:H7'nin varlığı kültür ve Polimeraz Zincir Reaksiyonu tekniği (PZR) ile araştırılmıştır. Peynir örnekleri (n:120) Zakho, Akre, Amedy ve Duhok şehirlerinden Eylül 2011-Şubat 2012 tarihleri arasında yerel market ve bakkallardan temin edilmiştir.

X-gal pozitif, MUG negatif,  indol pozitif olan %10 (12/120) oranında şüpheli koloni tespit edilmiştir. Şüpheli kolonilere biyokimyasal testler uygulanmış (API E 20 ve latex aglütinasyon testi) ve 7 (%5,83) örnekte E. coli O157:H7 tespit edilmiştir. Bu izolatlararfbO157 ve flicH7 primerleri kullanılarak PCR yöntemi ile doğrulama işlemi uygulanmıştır. İzolatlar %3,33 oranında O157 ve 0,83 oranında H7 antijeni pozitif olarak tespit edilmiştir. PCR analizlerinin sonunda örneklerin %0,83'ünün E. coli O157:H7 olduğu gözlenmiştir.

Anahtar Kelimeler: Duhok Peyniri, Escherichia coli O157:H7, Kültür tekniği, PZR tekniği

Keywords

Duhok cheese, Escherichia coli O157:H7, Cultural technique, PCR technique

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