Investigation of Escherichia coli O157:H7 in Raw Milk Offered for Consumption

Abstract

Objective: Escherichia coli (E.coli) O157:H7 is one of the important causes of morbidity and mortality in terms of human health. Most infections due to E. coli O157:H7 are foodborne. In this study, it was aimed to determine the prevalence of E. coli O157:H7 in raw milk offered for consumption in Mersin.
Materials and Methods: Sixty raw milk samples sold in various markets and grocery stores in Mersin provience were examined. Each milk sample was taken into a sterile container and brought to the bacteriology laboratory in the cold chain. 25 ml of milk samples were taken and inoculated into 225 ml of Tryptic Soy Broth, which was prepared for enrichment. After enrichment, it was cultured on MacConkey or Eozin Metilen Blue (EMB) agar. After the suspicious colonies that grew at the end of the incubation were confirmed as E. coli by IMVIC test, they were inoculated on Sorbitol-Mac-Conkey (SMAC) agar to investigate E. coli O157:H7. Antibiotic susceptibility test was performed by Kirby Bauer disk diffusion method according to Clinical and Laboratory Standards Institute (CLSI) guidelines to investigate the isolated isolates in terms of antimicrobial resistance profiles.
Results: E. coli O157:H7 was isolated in two (3.3%) of 60 raw milk samples analyzed. E. coli O157:H7 isolates were found to be resistant to ampicillin and chloramphenicol, whereas only one isolate was resistant to gentamicin and ciprofloxacin, while the other isolate was susceptible. In addition, both isolates were found to be sensitive to tetracycline, nalidixic acid and cefuroxime.
Conclusion: It was concluded that raw milk and dairy products may be a source for E. coli O157:H7 and pose a risk to public health.

Keywords

• E. coli
• raw milk
• Antibiotic resistance

Tüketime Sunulan Çiğ Sütlerde Escherichia coli O157:H7 Araştırılması

Abstract

Amaç: Escherichia coli (E.coli) O157:H7 insan sağlığı açısından önemli morbidite ve mortalite nedenlerinden biridir. E. coli O157:H7’ye bağlı enfeksiyonların çoğunluğu gıda kaynaklıdır. Bu çalışmada, Mersin ilinde tüketime sunulan çiğ sütlerde E. coli O157:H7 prevelansının tespiti amaçlanmıştır.
Materyal ve Metot: Mersin ilinde çeşitli pazar ve bakkallarda satışa sunulan 60 adet çiğ süt örneği incelenmiştir. Her bir süt numunesi steril kaba alınmış olup, soğuk zincirde bakteriyoloji laboratuvarına getirilmiştir. Süt örneklerinden 25 ml olacak şekilde alınarak, zenginleştirme işlemi için 225 ml olarak hazırlanan Triptic Soy Broth'a inoküle edilmiştir. Zenginleştirme işlemi sonrasında, MacConkey veya Eozin Metilen Blue (EMB) agara kültüre edilmiştir. İnkübasyon sonunda üreyen şüpheli koloniler IMVIC testi ile E. coli olarak doğrulandıktan sonra E. coli O157:H7 araştırılması için Sorbitol-Mac-Conkey (SMAC) agar üzerine inoküle edilmiştir. Soyutlanan izolatlar antimikrobiyal direnç profilleri açısından araştırılmak üzere Clinical and Laboratory Standards Institute (CLSI) kılavuzlarına göre Kirby Bauer disk difüzyon yöntemi ile antibiyotik duyarlılık testi yapılmıştır.
Bulgular: Analize alınan 60 adet çiğ süt örneğinin iki tanesinde (%3,3) E. coli O157:H7 soyutlanmıştır. E. coli O157:H7 izolatlarının ampisilin ve kloramfenikole karşı dirençli olduğu, gentamisin ve siprofloksasine ise yalnızca birinin dirençli iken diğer izolatın duyarlı olduğu bulundu. Ayrıca her iki izolatın da tetrasiklin, nalidiksik asit ve sefuroksime karşı duyarlı olduğu görüldü.
Sonuç: Çiğ süt ve süt ürünlerinin E. coli O157:H7 için kaynak olabileceği ve halk sağlığı açısından risk teşkil edebileceği sonucuna varılmıştır.

Keywords

• E. coli
• Çiğ süt
• Antibiyotik direnci
• Raw milk
• Antibiotic resistance

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