A note on Escherichia coli O157:H7 serotype in Turkish meat products

Detection of Escherichia coli O157:H7 in ground beef using immunomagnetic separation and multiplex PCR

“…Akkus (1996) reported that in 60 ground beef samples E. coli O157:H7 were not detected. In another assay, from the 255 ground beef samples E. coli O157 was isolated but none of them was characterized as H7 strain (Noveir et al, 2000). Sarimehmetoglu et al (1998) isolated 2 (2%) verotoxigenic E. coli O157 from 100 hamburger and 5 (5%) verotoxigenic E. coli O157 from the total number of 100 _ Inegöl meat balls but none of them was identified as H7 positive.…”

“…Noveir, Dogan, and Halkman (2000) reported that 0.4% of the 255 ground beef, 2% of the 50 hamburger, 1% of the 101 sausage samples were contaminated with E. coli O157 but in non of the samples E. coli O157:H7 was detected. Sarimehmetoglu, Kuplulu, and Kaymaz (1998) were detected verotoxigenic E. coli O157 from 2 (2%) of the 100 hamburger and 5 (5%) of the 100 _ Inegöl meat ball samples.…”

EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY‐CURED MEAT PRODUCT

“…E. coli O157:H7 may be a hazard associated with pastırma and similar dry‐cured meat products if it contaminates the carcass and muscles from the slaughterhouse. This is because E. coli O157:H7 is resistant to low temperatures and freezing and has the ability to survive under a wide range of environmental conditions (Noveir et al. 2000).…”

“…E. coli O157:H7 is a serious health hazard to humans, particularly in foods that are consumed uncooked (Doyle 1991), and it is the most important member of enterohemorragic E. coli and verotoxigenic E. coli groups (Philips 1999; Noveir et al. 2000).…”

Current trends in traditional Turkish meat products and cuisine

“…and L. monocytogenes respectively (Colak, Hampikyan, Ulusoy, & Bingol, 2007). Noveir, Dogan, and Halkman (2000) analyzed for the presence of E. coli O157:H7 serotype in sucuk samples and found E. coli O157:H7 in only one sample. They concluded that E. coli type 1 is the dominant competitive flora and conventional methods are not suitable for identification of E. coli O157:H7 in sucuk.…”