The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples
In this study, totally 105 Örgü Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contami...
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| Veröffentlicht in: | Veteriner fakultesi dergisi 2010-06, Vol.16, p.53-58 |
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| creator | Vural, A., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology Erkan, M.E., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology Güran, H.Ş., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology |
| description | In this study, totally 105 Örgü Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli O157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%, 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Örgü Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.
Bu çalışmada toplam 105 adet örgü peyniri örneği toplam mezofilik aerob bakteri, koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., Lactobacillus spp., laktik streptokoklar, küf, maya, Salmonella spp. ve Listeria spp. mikroorganizmaları yönünden analiz edilmiştir. Analiz edilen örgü peynirlerinde koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., küf, maya ve Listeria spp. kontaminasyonu oranı sırasıyla % 80.00, % 65.71, % 7.62, % 84.76, % 32.38, % 93.33 ve % 2.86 düzeyinde bulunmuştur. Örneklerin hiçbirinde Salmonella spp. tespit edilememiştir. E. coli ve E. coli O157 'nin antibiyotiklere olan dirençleri ayrıca incelenmiştir. Örgü peynirlerinin üretim ve satış sırasında bazı mikroorganizmalar ile kontamine olabildiği sonucuna varılmıştır. Bu kontaminasyonlar da önemli halk sağlığı risklerine neden olabilir. |
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Bu çalışmada toplam 105 adet örgü peyniri örneği toplam mezofilik aerob bakteri, koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., Lactobacillus spp., laktik streptokoklar, küf, maya, Salmonella spp. ve Listeria spp. mikroorganizmaları yönünden analiz edilmiştir. Analiz edilen örgü peynirlerinde koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., küf, maya ve Listeria spp. kontaminasyonu oranı sırasıyla % 80.00, % 65.71, % 7.62, % 84.76, % 32.38, % 93.33 ve % 2.86 düzeyinde bulunmuştur. Örneklerin hiçbirinde Salmonella spp. tespit edilememiştir. E. coli ve E. coli O157 'nin antibiyotiklere olan dirençleri ayrıca incelenmiştir. Örgü peynirlerinin üretim ve satış sırasında bazı mikroorganizmalar ile kontamine olabildiği sonucuna varılmıştır. Bu kontaminasyonlar da önemli halk sağlığı risklerine neden olabilir.</description><identifier>ISSN: 1309-2251</identifier><identifier>EISSN: 1309-2251</identifier><language>eng</language><subject>ANALISIS MICROBIOLOGICO ; ANALYSE MICROBIOLOGIQUE ; ANTIBIOTICOS ; ANTIBIOTICS ; ANTIBIOTIQUE ; CALIDAD ; CHEESE ; FROMAGE ; http://www.fao.org/aos/agrovoc#c_1507 ; http://www.fao.org/aos/agrovoc#c_25302 ; http://www.fao.org/aos/agrovoc#c_492 ; http://www.fao.org/aos/agrovoc#c_5736 ; http://www.fao.org/aos/agrovoc#c_6400 ; http://www.fao.org/aos/agrovoc#c_8013 ; MICROBIOLOGICAL ANALYSIS ; QUALITE ; QUALITY ; QUESO ; RESISTANCE AUX PRODUITS CHIMIQUES ; RESISTANCE TO CHEMICALS ; RESISTENCIA A PRODUCTOS QUIMICOS ; TURKEY ; TURQUIA ; TURQUIE</subject><ispartof>Veteriner fakultesi dergisi, 2010-06, Vol.16, p.53-58</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782</link.rule.ids></links><search><creatorcontrib>Vural, A., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Erkan, M.E., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Güran, H.Ş., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><title>The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples</title><title>Veteriner fakultesi dergisi</title><description>In this study, totally 105 Örgü Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli O157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%, 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Örgü Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.
Bu çalışmada toplam 105 adet örgü peyniri örneği toplam mezofilik aerob bakteri, koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., Lactobacillus spp., laktik streptokoklar, küf, maya, Salmonella spp. ve Listeria spp. mikroorganizmaları yönünden analiz edilmiştir. Analiz edilen örgü peynirlerinde koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., küf, maya ve Listeria spp. kontaminasyonu oranı sırasıyla % 80.00, % 65.71, % 7.62, % 84.76, % 32.38, % 93.33 ve % 2.86 düzeyinde bulunmuştur. Örneklerin hiçbirinde Salmonella spp. tespit edilememiştir. E. coli ve E. coli O157 'nin antibiyotiklere olan dirençleri ayrıca incelenmiştir. Örgü peynirlerinin üretim ve satış sırasında bazı mikroorganizmalar ile kontamine olabildiği sonucuna varılmıştır. Bu kontaminasyonlar da önemli halk sağlığı risklerine neden olabilir.</description><subject>ANALISIS MICROBIOLOGICO</subject><subject>ANALYSE MICROBIOLOGIQUE</subject><subject>ANTIBIOTICOS</subject><subject>ANTIBIOTICS</subject><subject>ANTIBIOTIQUE</subject><subject>CALIDAD</subject><subject>CHEESE</subject><subject>FROMAGE</subject><subject>http://www.fao.org/aos/agrovoc#c_1507</subject><subject>http://www.fao.org/aos/agrovoc#c_25302</subject><subject>http://www.fao.org/aos/agrovoc#c_492</subject><subject>http://www.fao.org/aos/agrovoc#c_5736</subject><subject>http://www.fao.org/aos/agrovoc#c_6400</subject><subject>http://www.fao.org/aos/agrovoc#c_8013</subject><subject>MICROBIOLOGICAL ANALYSIS</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>QUESO</subject><subject>RESISTANCE AUX PRODUITS CHIMIQUES</subject><subject>RESISTANCE TO CHEMICALS</subject><subject>RESISTENCIA A PRODUCTOS QUIMICOS</subject><subject>TURKEY</subject><subject>TURQUIA</subject><subject>TURQUIE</subject><issn>1309-2251</issn><issn>1309-2251</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNpNj81KxDAcxIMouKz7CEKOeijks9kctfgFC4JUr8s_6T_dSNtoU0FfxKfxti9mwT04l5nfHAbmiCy4ZLYQQvPjf_mUrHJ-ZbOU1cqWC_JS75DiJ_RxgCmmgaZAp7nqox-Ti6lLbfT0_QO6OH3ROND999juf2i1Q8xIL65HiA02B76kGfq3DvMZOQnQZVwdfEmeb2_q6r7YPN49VFebInBmpoKDMutSSq04SsAABkEYvdaqtNYar6V1DerGOSe0k1owUXInGATtvVVKLsn5326AtIV2jHlbPwnG-XyRWyt_AW9dTAQ</recordid><startdate>20100601</startdate><enddate>20100601</enddate><creator>Vural, A., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creator><creator>Erkan, M.E., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creator><creator>Güran, H.Ş., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creator><scope>FBQ</scope></search><sort><creationdate>20100601</creationdate><title>The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples</title><author>Vural, A., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology ; Erkan, M.E., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology ; Güran, H.Ş., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f107t-1a478633541e3aefa7ea27585469997c539bde5dbbb25b3520261b20af5cc9443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>ANALISIS MICROBIOLOGICO</topic><topic>ANALYSE MICROBIOLOGIQUE</topic><topic>ANTIBIOTICOS</topic><topic>ANTIBIOTICS</topic><topic>ANTIBIOTIQUE</topic><topic>CALIDAD</topic><topic>CHEESE</topic><topic>FROMAGE</topic><topic>http://www.fao.org/aos/agrovoc#c_1507</topic><topic>http://www.fao.org/aos/agrovoc#c_25302</topic><topic>http://www.fao.org/aos/agrovoc#c_492</topic><topic>http://www.fao.org/aos/agrovoc#c_5736</topic><topic>http://www.fao.org/aos/agrovoc#c_6400</topic><topic>http://www.fao.org/aos/agrovoc#c_8013</topic><topic>MICROBIOLOGICAL ANALYSIS</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>QUESO</topic><topic>RESISTANCE AUX PRODUITS CHIMIQUES</topic><topic>RESISTANCE TO CHEMICALS</topic><topic>RESISTENCIA A PRODUCTOS QUIMICOS</topic><topic>TURKEY</topic><topic>TURQUIA</topic><topic>TURQUIE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vural, A., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Erkan, M.E., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><creatorcontrib>Güran, H.Ş., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</creatorcontrib><collection>AGRIS</collection><jtitle>Veteriner fakultesi dergisi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vural, A., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</au><au>Erkan, M.E., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</au><au>Güran, H.Ş., Dicle Univ., Faculty of Veterinary Medicine, Diyarbakır (Turkey). Div. of Food Hygiene and Technology</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples</atitle><jtitle>Veteriner fakultesi dergisi</jtitle><date>2010-06-01</date><risdate>2010</risdate><volume>16</volume><spage>53</spage><epage>58</epage><pages>53-58</pages><issn>1309-2251</issn><eissn>1309-2251</eissn><abstract>In this study, totally 105 Örgü Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli O157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%, 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Örgü Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.
Bu çalışmada toplam 105 adet örgü peyniri örneği toplam mezofilik aerob bakteri, koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., Lactobacillus spp., laktik streptokoklar, küf, maya, Salmonella spp. ve Listeria spp. mikroorganizmaları yönünden analiz edilmiştir. Analiz edilen örgü peynirlerinde koliform bakteri, Escherichia coli, Escherichia coli O157, Staphylococcus-Micrococcus spp., küf, maya ve Listeria spp. kontaminasyonu oranı sırasıyla % 80.00, % 65.71, % 7.62, % 84.76, % 32.38, % 93.33 ve % 2.86 düzeyinde bulunmuştur. Örneklerin hiçbirinde Salmonella spp. tespit edilememiştir. E. coli ve E. coli O157 'nin antibiyotiklere olan dirençleri ayrıca incelenmiştir. Örgü peynirlerinin üretim ve satış sırasında bazı mikroorganizmalar ile kontamine olabildiği sonucuna varılmıştır. Bu kontaminasyonlar da önemli halk sağlığı risklerine neden olabilir.</abstract><tpages>6</tpages></addata></record> |
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| subjects | ANALISIS MICROBIOLOGICO ANALYSE MICROBIOLOGIQUE ANTIBIOTICOS ANTIBIOTICS ANTIBIOTIQUE CALIDAD CHEESE FROMAGE http://www.fao.org/aos/agrovoc#c_1507 http://www.fao.org/aos/agrovoc#c_25302 http://www.fao.org/aos/agrovoc#c_492 http://www.fao.org/aos/agrovoc#c_5736 http://www.fao.org/aos/agrovoc#c_6400 http://www.fao.org/aos/agrovoc#c_8013 MICROBIOLOGICAL ANALYSIS QUALITE QUALITY QUESO RESISTANCE AUX PRODUITS CHIMIQUES RESISTANCE TO CHEMICALS RESISTENCIA A PRODUCTOS QUIMICOS TURKEY TURQUIA TURQUIE |
| title | The examination of the microbiologic quality in Örgü Cheese (Braided Cheese) samples |
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