Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey

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dc.authoridKurultay, Şefik/0000-0002-2366-514X
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridOKSUZ, OMER/0000-0002-3223-3154
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.contributor.authorÖksüz, Ö
dc.contributor.authorArici, M
dc.contributor.authorKurultay, S
dc.contributor.authorGümüs, T
dc.date.accessioned2024-06-12T11:01:29Z
dc.date.available2024-06-12T11:01:29Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn different countries numerous people have suffered from many infections caused by Escherichia coli O157:H7 within the last 20 years. This bacterium has been found in healthy bovine faeces. Therefore milk and milk products produced from such animals' milk may cause an infection risk if the milk has not been adequate pasteurised. In this research, 100 raw milk samples from different bovines and 50 white pickled cheeses manufactured from raw milk were examined for the presence of E. coli O157. Furthermore some physical and chemical properties were investigated. According to the analysis results, E. coli O157 was determined in 1% of the total raw milk samples and in 4% of the cheese samples. pH values were found to be higher than 4.50 in 80% of the total cheese samples. The main reason was that no lactic starters were used in this kind of cheese manufacturing process. Due to the low acidity of the cheese samples, E. coli O157 counts may increase and its survival time may be longer than in cheeses made using starter cultures. Thus, white pickled cheeses manufactured from unpasteurised milk have a potential infection risk as a result of E. coli O157 existence. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0956-7135(03)00121-X
dc.identifier.endpage456en_US
dc.identifier.issn0956-7135
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-1842666754en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage453en_US
dc.identifier.urihttps://doi.org/10.1016/S0956-7135(03)00121-X
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20901
dc.identifier.volume15en_US
dc.identifier.wosWOS:000222056300006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEscherichia Coli O157en_US
dc.subjectRaw Milken_US
dc.subjectWhite Pickled Cheeseen_US
dc.subjectSurvivalen_US
dc.subjectPhen_US
dc.subjectInfectionen_US
dc.subjectProductsen_US
dc.titleIncidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkeyen_US
dc.typeArticleen_US

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