International Journal of Nutrition and Food Sciences

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Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses

Received: 27 August 2014    Accepted: 11 September 2014    Published: 30 September 2014
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Abstract

This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.

DOI 10.11648/j.ijnfs.20140305.22
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5, September 2014)
Page(s) 443-447
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Brucella spp, E. coli O157, Fresh Cheese, Microbiological Quality, Gram Negative Microorganism

References
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Cite This Article
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    Mehmet Emin Erkan, Simten Yesilmen, Aydın Vural, Havin Bilgetekin. (2014). Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses. International Journal of Nutrition and Food Sciences, 3(5), 443-447. https://doi.org/10.11648/j.ijnfs.20140305.22

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    ACS Style

    Mehmet Emin Erkan; Simten Yesilmen; Aydın Vural; Havin Bilgetekin. Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses. Int. J. Nutr. Food Sci. 2014, 3(5), 443-447. doi: 10.11648/j.ijnfs.20140305.22

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    AMA Style

    Mehmet Emin Erkan, Simten Yesilmen, Aydın Vural, Havin Bilgetekin. Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses. Int J Nutr Food Sci. 2014;3(5):443-447. doi: 10.11648/j.ijnfs.20140305.22

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  • @article{10.11648/j.ijnfs.20140305.22,
      author = {Mehmet Emin Erkan and Simten Yesilmen and Aydın Vural and Havin Bilgetekin},
      title = {Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {5},
      pages = {443-447},
      doi = {10.11648/j.ijnfs.20140305.22},
      url = {https://doi.org/10.11648/j.ijnfs.20140305.22},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.22},
      abstract = {This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
    AU  - Mehmet Emin Erkan
    AU  - Simten Yesilmen
    AU  - Aydın Vural
    AU  - Havin Bilgetekin
    Y1  - 2014/09/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140305.22
    DO  - 10.11648/j.ijnfs.20140305.22
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 443
    EP  - 447
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140305.22
    AB  - This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.
    VL  - 3
    IS  - 5
    ER  - 

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Author Information
  • University of Dicle, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Diyarbakir, Turkey

  • University of Dicle, Faculty of Veterinary Medicine, Department of Microbiology, Diyarbakir, Turkey

  • University of Rhenish Friedrich-Wilhelms, Faculty of Agriculture Department of Food Engineering, Bonn, Germany

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