Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese

Tekinşen, K. Kaan; Özdemir, Zeki

doi:10.1016/j.foodcont.2005.04.007

Cited by 27 publications

(9 citation statements)

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“…Pasteurization has been used to prevent food-borne diseases associated with dairy products (Lalaguna, 2003). During the processing, however, a potential hazard may occur that can be caused by addition of contaminated ingredients or improper handling of the final products, including an abuse of the storage temperature Kaan Tekinsen and Ö zdemir, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…There are some reports on the levels of Staphylococcus aureus and Escherichia coli and the incidence of Salmonella, E. coli O157:H7 and Listeria monocytogenes in various cheeses (Kaan Tekinsen and Ö zdemir, 2006;Rudolf and Scherer, 2001). However, infants, children, and immunosuppresed patients, in particular, are very likely to acquire food-borne pathogens (Kabakna et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

Kim

Ham²,

Lee

et al. 2010

Radiation Physics and Chemistry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

Kim

Ham²,

Lee

et al. 2010

Radiation Physics and Chemistry

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“…Foodborne diseases are considered a major public health problem because they affect individuals of all ages and socioeconomic status [ 1 ]. Despite the use of HACCP programming and hygiene code to ensure the safe preparation of food, many outbreaks of gastroenteritis have been reported, caused by ingestion of pathogens or their toxins in contaminated food ingredients [ 2 - 4 ].…”

Section: Introductionmentioning

confidence: 99%

Outbreak of acute gastroenteritis in an air force base in Western Greece

et al. 2006

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BackgroundOn the 20th September 2005, soldiers and staff at the Air Force base in Western Greece experienced an outbreak of acute gastroenteritis. The purpose of this study was to identify the agent and the source of the outbreak in order to develop control measures and to avoid similar outbreaks in the future.MethodsA case-control analytical approach was employed with 100 randomly selected cases and 66 controls. Patients completed standardized questionnaires, odds ratios were calculated and statistical significance was determined using χ2 test.In addition, to identify the source of the infection, we performed bacteriological examination of food samples (included raw beef, cooked minced meat, grated cheese and grated cheese in sealed package) collected from the cuisine of the military unit.ResultsMore than 600 out of the 1,050 individuals who ate lunch that day, became ill. The overall attack rate, as the military doctor of the unit estimated it, was at least 60%. The overall odds ratio of gastroenteritis among those who had lunch was 370 (95% CI: 48–7700) as compared to those who didn't eat lunch. Among the symptoms the most prominent were watery diarrhoea (96%) and abdominal pain (73%). The mean incubation period was 9 h and the median duration of the symptoms was 21 h. In the bacteriological examination, Staphylococcus aureus was detected in a sample of raw beef (2,000 cfu per g) and in two samples of grated cheese; leftover cheese from lunch (7,800 cfu per g) and an unopened package purchased from the market (3,000 cfu per g).ConclusionThe findings of this study suggest that the aetiological agent of this outbreak was S. aureus. The food vehicle was the grated cheese, which was mixed with the beef and served for lunch in the military unit. This outbreak highlights the capacity of enterotoxin-producing bacteria to cause short term, moderately-severe illness in a young and healthy population. It underscores the need for proper food handling practices and reinforces the public health importance of timely notification of such outbreaks.

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“…We can, however, find some data on the persistence of salmonellae in cheese sold in retail food stores. The pathogen was detected in Turkey in various kind of cheese produced mainly in an artisanal manner with raw cow's, ewe's and/or goat's milk (Colak et al, 2000;Hayaloglu & Kirbag, 2007;Tekinşen & Özdemir, 2006), always in very low prevalence of the samples analyzed. On the other hand, we also have data documenting how salmonellae, potentially present in raw milk and/or in environments where milk and cheese are produced, are not so detectable in the dairy products offered for sale.…”

Section: Salmonella In Raw Milk and Milk Productsmentioning

confidence: 99%