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

Genotypic and phenotypic virulence characteristics and antimicrobial resistance of Yersinia spp. isolated from meat and milk products

“…We found that Y. enterocolitica was 5% in open white cheeses (industrial), but homemade white cheeses (traditional) did not harbor this species. In contrast to our results, the prevalence of Y. enterocolitica in various traditional cheeses ranging from 4% to 36% has been reported in several studies (Yücel and Ulusoy ; Güven and others ; Özdemir and Arslan ). The different rates in cheeses can also be due to the nature of cheeses including their pH, salt concentration, water activity, and starter cultures, which may influence the growth and multiplication rate of Yersinia spp.…”

“…of Biology, 14280, Gölköy/Bolu, Turkey. Direct inquiries to author Arslan (ar-slan_s3@ibu.edu.tr). other Yersinia species in minced meat (Logue and others 1996;Van Damme and others 2013), chicken meat (Capita and others 2002;Bonardi and others 2010), raw milk (Tassinari and others 1994;Ruusunen and others 2013), and some cheeses (Hamama and others 1992;Yücel and Ulusoy 2006) has often been investigated. Besides, previous studies showed that low levels of Y. enterocolitica might be associated with the different cultural methods used, dominant background flora of food samples, insufficient differentiation from background flora, and seasonal variation (Güven and others 2010;Bonardi and others 2014).…”

Occurrence and antibiotic resistance of Escherichia coli,Staphylococcus aureus and Bacillus cereus in raw milk and dairy products in Turkey

“…In the present study, the count of E. coli was determined to range from 1.0 9 10 1 to 1.2 9 10 4 cfu/g in cheese samples. In Turkey, several investigators reported higher E. coli counts than that found in this study; 3.6 9 10 2 -1.1 9 10 5 cfu/g (Yucel and Ulusoy 2006), 1.0 9 10 1 -1.8 9 10 6 cfu/g (Bingol et al 2012), 1.2 9 10 2 -3.6 9 10 8 cfu/g (Sener and Cakici 2013). Escherichia coli was also detected in ice cream samples (56%) with counts of 1.0 9 10 1 to 8.6 9 10 2 cfu/mL.…”

“…Our results showed that raw milk samples had higher E. coli counts (2.5 9 10 4 -1.6 9 10 6 cfu/mL) than the safety limits of Turkish Food Codex (TFC) (Anonymous 2001). In a previous study conducted in Turkey, E. coli counts ranged between 3.6 9 10 2 -1.1 9 10 5 cfu/mL in raw milk samples (Yucel and Ulusoy 2006). White cheese is widely consumed by the Turkish population and the manufacturing process is generally traditional.…”

“…Additionally, the processes of pasteurisation are not carried out efficiently. They sell their products in the market however (Yucel and Ulusoy 2006;Sener and Cakici 2013). Cheeses and ice creams are ready-to-eat (RTE) food products that are not treated further for safety (El-Sharef et al 2006).…”