Research Article
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Detection of Pathogen Candida spp. Isolated from Butter

Year 2018, Volume: 6 Issue: 2, 67 - 71, 30.12.2018
https://doi.org/10.24998/maeusabed.495679

Abstract

Yeasts may affect
food safety and quality causing spoilage in foods.
Also, yeasts can be used as starter culture in the
production of traditional and industrial products. Candida species are important for hospital infections which have
been able to infect to humans via food in recent years. The aim of this study was
to evaluate the incidence of pathogen Candida
spp. in butter. In this study, 100 butter samples were analyzed from public
bazaars. Candida spp. was detected 10
% of butter samples. C. albicans, C.
albicans
and C. krusei, C.
tropicalis,
C. krusei were
isolated 4%, 3%, 2%, 1% from Candida spp.
positive butter samples, respectively.
According to this data, presence of pathogen Candida spp. in butter samples can cause
significant problems in public health. In order to ensure food safety, it is
necessary to determine the rate of yeast and mold and the detection of pathogen
yeasts in microbiological analyses.

References

  • Akpan, A., Morgan, R., 2002. Oral candidiasis. Postgraduate Medical Journal 78, 455–459.
  • Betts, G.D., Linton, P., Betteridge, R.J., 1999. Food spoilage yeasts: effects of pH, NaCl and temperature on growth. Food Control 10, 27–33.
  • Cooper, B., Margarita, S., 1985. Yeast of medical importance. In: Balows A, Hausler W, Hermann K, et al. (eds) Manual of Clinical Microbiology. American Society for Microbiology, Washington DC, pp 526–541
  • Crawshaw, W.M., MacDonald, N.R., Duncan, G., 2005. Outbreak of Candida rugosa mastitis in a dairy herd after intramammary antibiotic treatment. The Veterinary Record 156, 812–3.
  • Devi, L., Maheshwari, M., 2014. Speciation of Candida Species Isolated From Clinical Specimens by Using Chrom Agar and Conventional Methods. International Journal of Scientific and Research Publications 4, 1–2.
  • El-Diasty, E.M., Salem, R.M., 2009. Incidence of lipolytic and proteolytic fungi in some milk products and their public health significance. Arab Journal of Biotechnology 12, 49–56.
  • El-Sharoud, W.M., Belloch, C., Peris, D., Querol, A., 2009. Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products. Journal of Food Science 74, M341–M346.
  • Fleet, G.H., 2007. Yeasts in foods and beverages: impact on product quality and safety. Current Opinion in Biotechnology 18, 170–175.
  • Hayaloglu, A., Konar, A., 2001. Comparative Study on Microbiological Quality of Butter Produced from Yogurt and Cream in Malatya Region. Journal of Association of Food Technology 26, 429–435.
  • Henin, A.Y., Kaldes, Y.T., 1992. Microbiological evaluation of cooking butter manufactured in Minia Governorate. . J, 2, 2. Beni Suef Veterinary Medical Journal 2, 291–297.
  • Hommel, R.K., 2014. Candida. In: Batt C, Tortorello M (eds) Encyclopedia of Food Microbiology, Second. Academic Press, New York, pp 367–373.
  • Karagözlü, N., Ergönül, B., 2008. Microbiological Attributes of Turkish Butters Sold Under Market Conditions. Journal für Verbraucherschutz und Lebensmittelsicherheit 3, 376–379.
  • Koburger, J., Marth, E., 1984. Yeasts and Moulds. In: Speck M (ed) Compendium of Methods for the Examination of Foods. APHA, Washington DC, pp 197–202.
  • Konemann, W., Allen, S., Janda, M., 1997. Color Atlas and Textbook of Diagnostic Microbiology. In: 5th edn. Lippincott, New York, pp 963–1069.
  • Kumamoto, C.A., 2011. Inflammation and gastrointestinal Candida colonization. Current Opinion in Microbiology 14, 386–391.
  • Kwak, H. S., Ganesan, P., & Al Mijan, M., 2013. Butter, Ghee, and Cream Products. In: Park YW, Haenlein GFW (eds) Milk and Dairy Products in Human Nutrition: Production, Composition and Health, First. Wiley Blackwell, pp 390–411.
  • Loretan, T., Viljoen, B.C., Mostert, J.F., Vogel, A.M., Jordaan, H.F., Du, P., 1998. A preliminary study on the diversity and technological properties of indigenous traditional South African fermented milk. In: Jakobsen M, Viljeon BC (eds) Yeasts in the Dairy Industry: Positive and Negative Aspects. International Dairy Federation, Brussels, pp 178–192.
  • McManus, B.A., Coleman, D.C., 2014. Molecular epidemiology, phylogeny and evolution of Candida albicans. Infection, Genetics and Evolution 21, 166-178.
  • Mohamed, A., Ahmed, A., Amer, A., Abdelshahid, S., 2017. Incidence of Mycobiota in Some Dairy products and its Public Health Hazards Sciences Veterinary of Journal Alexandria Incidence of Mycobiota in Some Dairy products and its Public Health Hazards. AJVS 53, 203–210.
  • Pal, M., 2014. Spoilage of Dairy Products due to Fungi. Beverage and Food World 41, 37–40.
  • Patır, B., Güven, A., Saltan, S., 1995. Studies on Quality of Butter Consumed in Elazığ. Selçuk Üniversitesi Veteriner Bilimleri Dergisi 11, 77–81.
  • Pfaller, M.A., Diekema, D.J., Procop, G.W., Rinaldi, M.G., 2007. Multicenter comparison of the VITEK 2 antifungal susceptibility test with the CLSI broth microdilution reference method for testing amphotericin B, flucytosine, and voriconazole against Candida spp. Journal of clinical microbiology 45, 3522–8.
  • Pfaller, M.A., Houston, A., Coffmann, S., 1996. Application of CHROMagar Candida for rapid screening of clinical specimens for Candida albicans, Candida tropicalis, Candida krusei, and Candida (Torulopsis) glabrata. Journal of clinical microbiology 34, 58–61.
  • Sagdic, O., Ozturk, I., Bayram, O., Kesmen, Z., Yilmaz, M.T., 2010. Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices. Journal of Food Science 75, M597–M603.
  • Sancak, Y.C., İşleyici, Ö., Alişarlı, M., Akkaya, L., Elibol, C., 2002. Van’da Tüketime Sunulan Kahvaltılık Tereyağlarının Mikrobiyolojik ve Kimyasal Nitelikleri. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 13, 108–113.
  • Thompson, G.R., Patel, P.K., Kirkpatrick, W.R., Westbrook, S.D., Berg, D., Erlandsen, J., Redding, S.W., Patterson, T.F., 2010. Oropharyngeal candidiasis in the era of antiretroviral therapy. Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontology 109, 488–495.
  • Tournas, V., Stack, M., Mislivec, P., Koch, H., Bandler, R., 2001. Yeasts, Molds and Mycotoxins. Bacteriological Analytical Manuel. In: Chapter 18. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071435.htm. Accessed 7 Nov 2018.
  • Wanderley, L., Andréia, B., 2013. Occurrence and pathogenicity of Candida spp. in unpasteurized cheese. Brazilian Journal of Biosciences 11, 145–148.Yalçın, S., Cenap Tekinşen, O., Doğruer, Y., 1993. The quality of butter consumed in Konya. Selçuk Üniversitesi Veteriner Fakültesi Dergisi 9, 20–22.
  • Bakırcı, I., Çelik Ş., Özdemir, S., 2000. Erzurum Piyasasında Tüketime Sunulan Mutfak Tipi Tereyağlarının Mikrobiyolojik Özellikleri. Atatürk Üniversitesi, Ziraat Fakültesi Dergisi 31, 51–55.
Year 2018, Volume: 6 Issue: 2, 67 - 71, 30.12.2018
https://doi.org/10.24998/maeusabed.495679

Abstract

References

  • Akpan, A., Morgan, R., 2002. Oral candidiasis. Postgraduate Medical Journal 78, 455–459.
  • Betts, G.D., Linton, P., Betteridge, R.J., 1999. Food spoilage yeasts: effects of pH, NaCl and temperature on growth. Food Control 10, 27–33.
  • Cooper, B., Margarita, S., 1985. Yeast of medical importance. In: Balows A, Hausler W, Hermann K, et al. (eds) Manual of Clinical Microbiology. American Society for Microbiology, Washington DC, pp 526–541
  • Crawshaw, W.M., MacDonald, N.R., Duncan, G., 2005. Outbreak of Candida rugosa mastitis in a dairy herd after intramammary antibiotic treatment. The Veterinary Record 156, 812–3.
  • Devi, L., Maheshwari, M., 2014. Speciation of Candida Species Isolated From Clinical Specimens by Using Chrom Agar and Conventional Methods. International Journal of Scientific and Research Publications 4, 1–2.
  • El-Diasty, E.M., Salem, R.M., 2009. Incidence of lipolytic and proteolytic fungi in some milk products and their public health significance. Arab Journal of Biotechnology 12, 49–56.
  • El-Sharoud, W.M., Belloch, C., Peris, D., Querol, A., 2009. Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products. Journal of Food Science 74, M341–M346.
  • Fleet, G.H., 2007. Yeasts in foods and beverages: impact on product quality and safety. Current Opinion in Biotechnology 18, 170–175.
  • Hayaloglu, A., Konar, A., 2001. Comparative Study on Microbiological Quality of Butter Produced from Yogurt and Cream in Malatya Region. Journal of Association of Food Technology 26, 429–435.
  • Henin, A.Y., Kaldes, Y.T., 1992. Microbiological evaluation of cooking butter manufactured in Minia Governorate. . J, 2, 2. Beni Suef Veterinary Medical Journal 2, 291–297.
  • Hommel, R.K., 2014. Candida. In: Batt C, Tortorello M (eds) Encyclopedia of Food Microbiology, Second. Academic Press, New York, pp 367–373.
  • Karagözlü, N., Ergönül, B., 2008. Microbiological Attributes of Turkish Butters Sold Under Market Conditions. Journal für Verbraucherschutz und Lebensmittelsicherheit 3, 376–379.
  • Koburger, J., Marth, E., 1984. Yeasts and Moulds. In: Speck M (ed) Compendium of Methods for the Examination of Foods. APHA, Washington DC, pp 197–202.
  • Konemann, W., Allen, S., Janda, M., 1997. Color Atlas and Textbook of Diagnostic Microbiology. In: 5th edn. Lippincott, New York, pp 963–1069.
  • Kumamoto, C.A., 2011. Inflammation and gastrointestinal Candida colonization. Current Opinion in Microbiology 14, 386–391.
  • Kwak, H. S., Ganesan, P., & Al Mijan, M., 2013. Butter, Ghee, and Cream Products. In: Park YW, Haenlein GFW (eds) Milk and Dairy Products in Human Nutrition: Production, Composition and Health, First. Wiley Blackwell, pp 390–411.
  • Loretan, T., Viljoen, B.C., Mostert, J.F., Vogel, A.M., Jordaan, H.F., Du, P., 1998. A preliminary study on the diversity and technological properties of indigenous traditional South African fermented milk. In: Jakobsen M, Viljeon BC (eds) Yeasts in the Dairy Industry: Positive and Negative Aspects. International Dairy Federation, Brussels, pp 178–192.
  • McManus, B.A., Coleman, D.C., 2014. Molecular epidemiology, phylogeny and evolution of Candida albicans. Infection, Genetics and Evolution 21, 166-178.
  • Mohamed, A., Ahmed, A., Amer, A., Abdelshahid, S., 2017. Incidence of Mycobiota in Some Dairy products and its Public Health Hazards Sciences Veterinary of Journal Alexandria Incidence of Mycobiota in Some Dairy products and its Public Health Hazards. AJVS 53, 203–210.
  • Pal, M., 2014. Spoilage of Dairy Products due to Fungi. Beverage and Food World 41, 37–40.
  • Patır, B., Güven, A., Saltan, S., 1995. Studies on Quality of Butter Consumed in Elazığ. Selçuk Üniversitesi Veteriner Bilimleri Dergisi 11, 77–81.
  • Pfaller, M.A., Diekema, D.J., Procop, G.W., Rinaldi, M.G., 2007. Multicenter comparison of the VITEK 2 antifungal susceptibility test with the CLSI broth microdilution reference method for testing amphotericin B, flucytosine, and voriconazole against Candida spp. Journal of clinical microbiology 45, 3522–8.
  • Pfaller, M.A., Houston, A., Coffmann, S., 1996. Application of CHROMagar Candida for rapid screening of clinical specimens for Candida albicans, Candida tropicalis, Candida krusei, and Candida (Torulopsis) glabrata. Journal of clinical microbiology 34, 58–61.
  • Sagdic, O., Ozturk, I., Bayram, O., Kesmen, Z., Yilmaz, M.T., 2010. Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices. Journal of Food Science 75, M597–M603.
  • Sancak, Y.C., İşleyici, Ö., Alişarlı, M., Akkaya, L., Elibol, C., 2002. Van’da Tüketime Sunulan Kahvaltılık Tereyağlarının Mikrobiyolojik ve Kimyasal Nitelikleri. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 13, 108–113.
  • Thompson, G.R., Patel, P.K., Kirkpatrick, W.R., Westbrook, S.D., Berg, D., Erlandsen, J., Redding, S.W., Patterson, T.F., 2010. Oropharyngeal candidiasis in the era of antiretroviral therapy. Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontology 109, 488–495.
  • Tournas, V., Stack, M., Mislivec, P., Koch, H., Bandler, R., 2001. Yeasts, Molds and Mycotoxins. Bacteriological Analytical Manuel. In: Chapter 18. https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071435.htm. Accessed 7 Nov 2018.
  • Wanderley, L., Andréia, B., 2013. Occurrence and pathogenicity of Candida spp. in unpasteurized cheese. Brazilian Journal of Biosciences 11, 145–148.Yalçın, S., Cenap Tekinşen, O., Doğruer, Y., 1993. The quality of butter consumed in Konya. Selçuk Üniversitesi Veteriner Fakültesi Dergisi 9, 20–22.
  • Bakırcı, I., Çelik Ş., Özdemir, S., 2000. Erzurum Piyasasında Tüketime Sunulan Mutfak Tipi Tereyağlarının Mikrobiyolojik Özellikleri. Atatürk Üniversitesi, Ziraat Fakültesi Dergisi 31, 51–55.
There are 29 citations in total.

Details

Primary Language English
Subjects Health Care Administration
Journal Section Research Article
Authors

Ozen Yurdakul 0000-0001-7680-015X

Seval Sevgi Kırdar 0000-0003-4836-7496

Erhan Keyvan 0000-0002-2981-437X

Publication Date December 30, 2018
Submission Date December 12, 2018
Published in Issue Year 2018 Volume: 6 Issue: 2

Cite

APA Yurdakul, O., Kırdar, S. S., & Keyvan, E. (2018). Detection of Pathogen Candida spp. Isolated from Butter. Mehmet Akif Ersoy University Journal of Health Sciences Institute, 6(2), 67-71. https://doi.org/10.24998/maeusabed.495679
AMA Yurdakul O, Kırdar SS, Keyvan E. Detection of Pathogen Candida spp. Isolated from Butter. Mehmet Akif Ersoy University Journal of Health Sciences Institute. December 2018;6(2):67-71. doi:10.24998/maeusabed.495679
Chicago Yurdakul, Ozen, Seval Sevgi Kırdar, and Erhan Keyvan. “Detection of Pathogen Candida Spp. Isolated from Butter”. Mehmet Akif Ersoy University Journal of Health Sciences Institute 6, no. 2 (December 2018): 67-71. https://doi.org/10.24998/maeusabed.495679.
EndNote Yurdakul O, Kırdar SS, Keyvan E (December 1, 2018) Detection of Pathogen Candida spp. Isolated from Butter. Mehmet Akif Ersoy University Journal of Health Sciences Institute 6 2 67–71.
IEEE O. Yurdakul, S. S. Kırdar, and E. Keyvan, “Detection of Pathogen Candida spp. Isolated from Butter”, Mehmet Akif Ersoy University Journal of Health Sciences Institute, vol. 6, no. 2, pp. 67–71, 2018, doi: 10.24998/maeusabed.495679.
ISNAD Yurdakul, Ozen et al. “Detection of Pathogen Candida Spp. Isolated from Butter”. Mehmet Akif Ersoy University Journal of Health Sciences Institute 6/2 (December 2018), 67-71. https://doi.org/10.24998/maeusabed.495679.
JAMA Yurdakul O, Kırdar SS, Keyvan E. Detection of Pathogen Candida spp. Isolated from Butter. Mehmet Akif Ersoy University Journal of Health Sciences Institute. 2018;6:67–71.
MLA Yurdakul, Ozen et al. “Detection of Pathogen Candida Spp. Isolated from Butter”. Mehmet Akif Ersoy University Journal of Health Sciences Institute, vol. 6, no. 2, 2018, pp. 67-71, doi:10.24998/maeusabed.495679.
Vancouver Yurdakul O, Kırdar SS, Keyvan E. Detection of Pathogen Candida spp. Isolated from Butter. Mehmet Akif Ersoy University Journal of Health Sciences Institute. 2018;6(2):67-71.