Taze Kaşar Peyniri ve Süt Kaymağından İzole Edilen Listeria monocytogenes ve Esherichia coli O157:H7’nin Moleküler Tanımlaması

Abstract

In this study, it is aimed to analyze the risk factors related to Listeria monocytogenes and Esherichia coli O157:H7 monitoring in fresh kashar cheese and milk creme in the province of Istanbul. It has 100 pieces of fresh kashar cheese and 100 pieces of milk creme material. Samples were confirmed by PCR methods and genetic basis with conventional microbiological sowing methods and analysis methods. Another case for the study is to obtain significant epidemiological environment for the field strains in the country in terms of L. monocytogenes and E. coli OH157: H7, where high polymorphic protein structures and rapid genetic variation exist. In the study, 4 (2%) of E. coli OH157: H7 and 6 (3%) of L. monocytogenes were found among 200 milk slices and fresh kashar cheese samples. Those microorganisms can easily reproduce in natural environment such as soil and silage and with primer/secondary contamination, they appear to be health threatening food related pathogens. It is suggested to have studies for optimal food safety and this can be provided in accordance with appropriate legislation.

Kaşar Peynirinde Farklı Muhafaza ve Tuzlama Yöntemlerinin Bazı Uçucu Bileşenleri ve Duyusal Özellikleri Üzerine Etkisi

“…Cheese is a type of food that consumed largely in the world. Morover, cheese is a product of milk and so it is easily degradable by decreasing the rate of humidity, moisture, converting it to a product that can be undisturbed for a long time (cheese can be stored for a long time depending on its type and storage conditions) [1] .…”