Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Şanlibaba, Pınar; Tezel, Başar Uymaz

doi:10.24925/turjaf.v6i1.61-64.1641

Cited by 10 publications

(16 citation statements)

References 23 publications

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“…and E. coli O157:H7 were not detected in any sample. According to the Turkish Food Codex "Raw Şanlıbaba and Tezel (2018) by 2% in çanakkale province. These results could be interpreted by that pathogen bacteria may be found in raw milk and products, and are important for human health.…”

Section: Resultsmentioning

confidence: 99%

A Survey of Raw Milk For Microbiological Quality and Typing of Foodborne Pathogens by MALDI-TOF MS

Cebeci

2019

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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This study was conducted in order to determine microbiological quality of raw cow milk samples sold in public markets and to investigate foodborne pathogens in Giresun. The samples were examined for total mesophilic aerobic bacteria, total psychrotroph aerobic bacteria, coliform, Enterobacteriaceae, Micrococcus/Staphylococcus, lactic acid bacteria, yeast and mold, Salmonella spp., Escherichia coli O157:H7, L. monocytogenes, Bacillus cereus, Campylobacter spp. according to Food and Drug Administration/Bacteriological Analytical Manual and International Organization for Standardization methods. Identification of the isolated pathogens was made with Matrix-assisted laser desorption, ionization time of flight mass spectrometry. The mean values of microorganism colonies detected in raw cow milk samples were as follows: total mesophilic aerobic bacteria count 5.87 log cfu/ml in 93 samples; total psychrotroph aerobic bacteria count 5.69 log cfu/ml in 95 samples; coliform count 4.85 log cfu/ml in 12 samples; Enterobacteriaceae count 4.84 log cfu/ml in 18 samples; Micrococcus/Staphylococcus count 5.17 log cfu/ml in 94 samples; lactic acid bacteria count 5.54 log cfu/ml in 97 samples, and yeast and mold 5.16 log cfu/ml in 73 samples. Listeria monocytogenes, Escherichia coli were found as 6 (6%) and 34 (34%) in 100 raw cow milk samples respectively. Salmonella spp., Campylobacter spp., Escherichia coli O157:H7 and Bacillus cereus were not detected. As a result; a statistically significant presence of bacteria threatening human health was detected in the raw cow milk samples examined. In order to resolve this problem, it is thought that further similar studies should be conducted on the basis of procuders, consumers and supervisory institutions. Öz: Bu çalışma, Giresun'da pazarlarda satılan çiğ inek sütü örneklerinin mikrobiyolojik kalitesini belirlemek ve gıda patojenlerini araştırmak amacıyla gerçekleştirilmiştir. Örnekler, toplam mezofilik aerobik bakteri, toplam psikrotrof aerobik bakteri, koliform grubu bakteri, Enterobacteriaceae, Micrococcus/Staphylococcus, laktik asit bakterileri, maya ve küf, Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus, Campylobacter spp. yönünden Food and Drug Administration/Bacteriological Analytical Manual ve International Organization for Standardization yöntemlerine göre incelenmiştir. İzole edilen patojenlerin identifikasyonları, Matriks aracılı lazer dezorpsiyon, iyonizasyon uçuş zamanı kütle spektrometresi ile yapılmıştır. Çiğ inek sütü örneklerinde belirlenen mikroorganizma kolonilerinin ortalama değerleri sırasıyla; toplam mezofilik aerobik bakteri sayısı 93 örnekte 5.87 log kob/ml; toplam psikrotrof aerobik bakteri sayısı 95 örnekte 5.69 log kob/ml; koliform sayısı 12 örnekte 4.85 log kob/ml; Enterobacteriaceae sayısı 18 örnekte 4.84 log kob/ml; Micrococcus/Staphylococcus sayısı 94 örnekte 5.17 log kob/ml; laktik asit bakteri sayısı, 97 örnekte 5.54 log kob/ml ve maya-küf sayısı 73 örnekte 5.16 log kob/ml olarak bulunmuştur. Listeria monocytogenes ve...

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Section: Resultsmentioning

confidence: 99%

A Survey of Raw Milk For Microbiological Quality and Typing of Foodborne Pathogens by MALDI-TOF MS

Cebeci

2019

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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“…(1) Etiology . The organisms of genus Listeria are psychotropic, Gram-positive, motile, facultative anaerobic, nonspore forming, and rod-shaped bacteria [ 111 , 112 , 114 , 115 ]. L. monocytogenes , L. ivanovii , L. innocua , L. welshimeri , L. seeligeri , L. grayi , L. murrayi , L. marthii , L. fleischmannii , and L. weihenstephanensis are ten species of genus Listeria [ 116 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

“…Even though pasteurization of raw milk destroys L. monocytogenes , this process does not eliminate the later risk of contamination of dairy products [ 115 , 122 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

“…L. monocytogenes is frequently isolated from food of animal origin such as ready-to-eat meat products, ground beef [ 111 , 115 ], meat and meat products (sausages) [ 3 , 33 ], fish and fish products [ 114 ], milk, and pasteurized dairy products like soft cheese and ice cream [ 107 , 121 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

“…Human acquisition of listeriosis from animal sources has been shown to occur as an occupational hazard especially in farmers, butchers, poultry workers, and veterinary surgeons [ 115 , 122 ]. The major risk population groups at risk for invasive listeriosis are the immunocompromised hosts such as pregnant women, unborn or newly delivered infants, organ transplant recipients, cancer and acquired immune deficiency syndrome (AIDS) patients, and the elderly [ 115 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

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Review on Major Food-Borne Zoonotic Bacterial Pathogens

Abebe

Gugsa

Ahmed

2020

Journal of Tropical Medicine

322

203

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Food-borne microorganisms are major pathogens affecting food safety and cause human illness worldwide as a result of consumption of foodstuff, mainly animal products contaminated with vegetative pathogens or their toxins. Most of these microbes have zoonotic importance resulting in significant impact on both public health and economic sectors. Bacteria are the causative agents of two-thirds of human food-borne diseases worldwide with high burden in developing countries. Hence, the objectives of this review paper are to highlight the background of food-borne bacterial pathogens and to review common major food-borne zoonotic bacterial pathogens. Food animals are the major reservoirs of many food-borne zoonotic bacterial pathogens, and food products of animal origin are the main vehicles of transmission. Meat, dairy products, and eggs are the main ways by which people are exposed to zoonotic bacteria. S. aureus, Salmonella species, Campylobacter species, L. monocytogenes, and E. coli are the major zoonotic bacterial pathogens which are the causative agents of food-borne illness and death in the world associated with consumption of contaminated animal products. Production of toxins and structural virulent factors are responsible for the pathogenesis of these bacteria. These major zoonotic bacteria cause human infections which are characterized mainly by gastrointestinal symptoms including nausea, vomiting, diarrhea, abdominal cramps, and other agent-specific symptoms. Some bacteria may cause severe complications. Conventional (culturing), serological, and molecular techniques are important for detection of these common zoonotic bacteria and their toxins in food. Good hygiene, GMP, sanitation in operating procedures, and implementation of standardized HACCP and pasteurization procedures are effective methods for the control and prevention. Currently, the emergence of multidrug-resistant zoonotic bacteria associated with consumption of contaminated animal products is a great concern for the public health, and there should be coordinated surveillance and monitoring system for food-borne zoonotic bacterial pathogens particularly in developing countries including Ethiopia.

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Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk

Bangieva¹

2020

BJVM

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The main microbiological hazards of raw milk cheese are associated with Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its high nutritional value, cheese is an excellent medium for the growth of these pathogens. This study was aimed to observe microbial dynamics of Bulgarian white brined cheese during cheese production and ripening. Microbiological analysis included determination of Staphylococcus aureus, Listeria spp. and Escherichia coli counts. Some physicochemical parameters, such as total titratable acidity, sodium chloride content, water activity and pH were also examined. Results revealed statistically significant increase in bacterial counts after cheesemaking steps and decrease at the end of the ripening period. Listeria monocytogenes was not detected in any of the cheese samples. Raw milk cheese was of unsatisfactory quality that emphasises the need for applying and maintaining good hygiene practices along the food chain to prevent microbial contamination and growth

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Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

Cited by 10 publications

References 23 publications

A Survey of Raw Milk For Microbiological Quality and Typing of Foodborne Pathogens by MALDI-TOF MS

A Survey of Raw Milk For Microbiological Quality and Typing of Foodborne Pathogens by MALDI-TOF MS

Review on Major Food-Borne Zoonotic Bacterial Pathogens

Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk

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