Presence of Escherichia coli O157 and O157:H7 in raw milk and Van herby cheese

Sancak, Yakup Can; Sancak, Hakan; Işleyici, Özgür

doi:10.1515/bvip-2015-0076

Cited by 18 publications

(10 citation statements)

References 20 publications

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“…This rate is slightly higher than the report of Sancak et al (2015) with 2% prevalence. In the study of Zelalem et al (2015), E. coli O157:H7 was found to survive the manufacturing of Ayib (Ethiopian cottage cheese).…”

Section: Discussioncontrasting

confidence: 70%

RETRACTED ARTICLE: Occurrence and antimicrobial susceptibility profile of Escherichia coli O157:H7 from food of animal origin in Bishoftu town, Central Ethiopia

et al. 2018

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Background: Escherichia coli O157:H7 (E. coli O157:H7) have frequently been associated with food borne illness and are considered as most serious of known food borne pathogens leading to severe illnesses and high mortality rates in humans. Most of outbreaks were traced to raw meat and raw milk consumption, as well as to dairy products such as yogurt and cheese derived from raw milk. Results: Out of 200 samples examined, 40 (20%) and 7 (3.5%) of the samples were positive to E. coli and E. coli O157: H7 respectively. The highest isolation of E. coli was from cheese (40%), followed by raw milk (32%), yogurt (25.71%), beef (13.84%), and pasteurized milk (0%). Among E. coli O157:H7 isolates, the highest isolation was from raw milk (12%) followed by cheese (5.71%) and meat (3.07%). However, no E. coli O157:H7 was isolated from pasteurized milk and yogurt. Antibiotic susceptibility profile showed that E. coli was resistant for vancomycin (89.74%), ampicillin (76.92%) and streptomycin (69.23%). The analysis showed that, 92.5% of isolates showed multidrug resistance comprising 2-4 antimicrobials. Conclusion: The occurrence of E. coli O157:H7 and its multiple antibiotic resistant profiles shows a risk for public health and food safety as well as animal production. These findings stress the need for an integrated control of E. coli O157:H7 from farm production to consumption of food of animal origin.

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Section: Discussioncontrasting

confidence: 70%

RETRACTED ARTICLE: Occurrence and antimicrobial susceptibility profile of Escherichia coli O157:H7 from food of animal origin in Bishoftu town, Central Ethiopia

et al. 2018

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“…Milk products were prepared, as described by Sancak et al . [ 7 ]. It is difficult to examine the same food consumed by patients because clinical symptoms do not appear immediately, and thus, patients cannot exactly identify the food that resulted in their infection, and moreover, the majority of them do not keep any leftovers.…”

Section: Methodsmentioning

confidence: 99%

Investigation of the effect of chitosan and silver nanoparticles on the antibiotic resistance of Escherichia coli O157:H7 isolated from some milk products and diarrheal patients in Sohag city, Egypt

Hassanien

Shaker

2020

Vet World

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Background and Aim: Antimicrobial-resistant Escherichia coli O157:H7 causes serious diseases in humans, especially when circulated in their food. This study was designed to detect the presence of E. coli O157:H7 using the fliC H7 gene in some milk products as kareish cheese, labena, and yoghurt sold in Sohag city, Egypt, and among diarrheal patients admitted to governmental hospitals in Sohag and also to highlight the risk factors associated with their infection. In addition, the antimicrobial resistance and the effect of chitosan nanoparticles (CNP) and silver nanoparticles (SNP) on E. coli O157:H7 isolates obtained from both milk products and patients were investigated. Materials and Methods: Microbiological culture methods and polymerase chain reaction were used for detecting E. coli O157:H7 in 150 milk products and 150 stool samples. Resistance against some antimicrobials that were used in the treatment of animals and humans was investigated using the disk diffusion technique. CNP and SNP at two concentrations (30 and 60 μg/mL) and average sizes of 25.1 and 26.5 nm, respectively, were identified by transmission electron microscopy. Their effect on E. coli O157:H7 isolates was examined using the well diffusion method. Risk factors for infection were investigated using statistical analysis. Results: There were 11.3% and 14.7% of milk products and stool samples positive for E. coli O157:H7, respectively. These isolates exhibited high antimicrobial resistance to ampicillin, tetracycline, and gentamycin. CNP and SNP demonstrated inhibitory effects on E. coli O157:H7 growth, which significantly increased at high concentrations (60 μg/mL), with mean inhibition zones of 31.941±3.749 and 30.681±3.871 mm for CNP in milk products and patient isolates, respectively. The respective values for SNP were 33.588±3.675 mm and 32.500±2.444 mm, indicating a higher bactericidal effect than that of CNP. Regarding risk factors for infection, both young and elderly subjects and those in contact with infected persons and/or having chronic diseases were infected. Conclusion: CNP and SNP are suitable for both medical and agricultural applications for disease control and enhancement of food quality.

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“…S. rubidaea, isolated from milk, possessed lipolytic activity (Immanue, Esakkiraj, Jebadhas, Iyapparaj, & Palavesam, 2008 E. coli is one of the most dominant bacteria in natural ecosystems, and it possesses the ability of resistance by gene transfer (Pavankumar & Sankaran, 2008). E. coli O157 is a common serotype of E. coli species which is isolated from dairy products, particularly cheese (Sancak, Sancak, Isleyici, & Durmaz, 2015). It is of crucial importance to confirm the presence of E. coli and to determine the serotype, since E. coli O157 represents a risk to human health (Amagliani et al, 2016;Sancak et al, 2015).…”

Section: Susceptibility Of Isolates To Antibioticsmentioning

confidence: 99%

“…E. coli O157 is a common serotype of E. coli species which is isolated from dairy products, particularly cheese (Sancak, Sancak, Isleyici, & Durmaz, 2015). It is of crucial importance to confirm the presence of E. coli and to determine the serotype, since E. coli O157 represents a risk to human health (Amagliani et al, 2016;Sancak et al, 2015).…”

Section: Susceptibility Of Isolates To Antibioticsmentioning

confidence: 99%

Isolation and identification of Enterobacteriaceae from traditional Serbian cheese and their physiological characteristics

Mladenović

Muruzović

Petrović³

et al. 2017

Journal of Food Safety

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In this paper, the presence of enterobacteria in autochthonous cheese from Southeast Serbia (Sokobanja), made in the traditional way, was investigated. The samples from different households, was taken during the summer and the autumn. Chemical and physical characteristics of samples (water content, fat content, acidity, pH, and sodium chloride content) were examined. In the analyzed samples of cheese, four different genera of family Enterobacteriaceae (Klebsiella [65%],, and Enterobacter [5%]) were identified. The members of genus Klebsiella were Klebsiella oxytoca, Klebsiella pneumoniae, and Klebsiella ornithinolytica, while in the genus Escherichia only one species, Escherichia coli was identified. Besides, two species of the genus Serratia, Serratia odorifera and Serratia marcescens biogp 1, and one species of the genus Enterobacter, Enterobacter gergoviae, were identified. Biochemical characteristics, proteolytic and lipolytic activity, sensitivity to streptomycin, chloramphenicol, and tetracycline were, also, determined. According to the rapid latex agglutination test, of the four E. coli isolates, two isolates belong to serotype E. coli O157. Practical applicationsThe results of this study contribute to better understanding of unexplored microflora of cheese from Sokobanja. The isolated genera were Klebsiella sp., Escherichia sp., Enterobacter sp., and Serratia sp. with twenty identified species. It is well known that bacteria from family Enterobacteriaceae could affect organoleptic properties of cheese. Bacteria isolated from cheese from Sokobanja mostly did not manifest proteolytic and lipolytic activity. The most number of isolates were susceptible to tested antibiotics. Further researches may contribute to better understanding of interaction between enterobacteria and lactic acid bacteria in autochthonous cheeses.

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Presence of Escherichia coli O157 and O157:H7 in raw milk and Van herby cheese

Cited by 18 publications

References 20 publications

RETRACTED ARTICLE: Occurrence and antimicrobial susceptibility profile of Escherichia coli O157:H7 from food of animal origin in Bishoftu town, Central Ethiopia

RETRACTED ARTICLE: Occurrence and antimicrobial susceptibility profile of Escherichia coli O157:H7 from food of animal origin in Bishoftu town, Central Ethiopia

Investigation of the effect of chitosan and silver nanoparticles on the antibiotic resistance of Escherichia coli O157:H7 isolated from some milk products and diarrheal patients in Sohag city, Egypt

Isolation and identification of Enterobacteriaceae from traditional Serbian cheese and their physiological characteristics

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