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

Prevalence, identification of virulence factors, O-serogroups and antibiotic resistance properties of Shiga-toxin producing Escherichia coli strains isolated from raw milk and traditional dairy products

“…Elhadidy and Mohammed (2012) [ 21 ] revealed that 11.29% of cheese samples were contaminated with the STEC strains which was lower than our findings (34%). Total prevalence of E. coli strains in raw milk and traditional dairy product samples of studies conducted on Switzerland [ 22 ], Iran [ 23 ], Italy [ 24 ], Egypt [ 25 ], Turkey [ 26 ], China [ 27 ], and Spain [ 28 ] had range between 1% to 27% which were lower than our reported prevalence rate.…”

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

“…In mentioned study, fifty samples of cheese were tested in total, and the strain E. coli O157 was identified in two cases. Moreover, all cheese samples contained the nonpathogenic E. coli strains at the level of 1–4 log cfu g −1 (Ӧksüz et al ., ; Guzman‐Hernandez et al ., ). The pathogenic strains of E. coli were isolated from cheese produced from sheep milk (soft cheese called Bryndza) produced and popular in Slovakia, Poland and Romania.…”

Detection of Verocytotoxigenic <i>Escherichia coli</i> O157 Serotype in Dairy Products in Abuja, Nigeria

“…The processing conditions for different milk products are very important from the standpoint of the organism's infection risk. The organism is destroyed in pasteurization process, but insufficient heat treatment of ground meat and rawmilk forms a potential infection risk [10]. Infection with VTEC by human is acquired by the consumption of improperly cooked ground beef, raw milk, meat and dairy products, vegetables, unpasteurized fruit juices and water contaminated with faeces of animals [11]- [13].…”