A Turkey survey of hygiene indicator bacteria and Yersinia enterocolitica in raw milk and cheese samples

Yucel N., Ulusoy H.

FOOD CONTROL, cilt.17, sa.5, ss.383-388, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 5
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodcont.2005.01.005
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.383-388
  • Anahtar Kelimeler: Yersinia spp., total coliform, E coli, milk, cheese, PASTEURIZED MILK, ESCHERICHIA-COLI, DAIRY-PRODUCTS, ENTEROBACTERIACEAE, ORGANISMS, VIRULENCE
  • Gazi Üniversitesi Adresli: Hayır

Özet

In this research, a total of 200 dairy (raw milk, cheese) samples obtained from Ankara, were examined for the presence of Yersinia spp., total coliform and Escherichia coli. As expected, raw milk 55% (55/100) were significantly contaminated with Yersinia spp., than cheese samples 14% (14/100). Y enterocolitica was the most commonly isolated species, and was recovered from 47.3% in raw milk 35.7% in cheese samples. The other Yersinia spp. were identified as Y frederiksenii (31.0%, 21.4%), Y kristensenii (12.7%), Y intermedia (7.2%, 7.1%) and atypical Yersinia spp. (1.8%, 35.7%) in raw milk and cheese samples, respectively. All the samples of cheese examined were negative for Y kristensenii. All Y. enterocolitica strains tested gave negative results in the auto-agglutination tests and crystal violet binding test.