Araştırma Makalesi
PDF EndNote BibTex RIS Kaynak Göster

BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK

Yıl 2016, Cilt 2, Sayı 1, 49 - 56, 01.01.2016
https://doi.org/10.3153/JFHS16005

Öz

This study was conducted to determine the survival of Escherichia coli O157:H7 during the ripening period of herby cheese made traditionally from raw cow milk. The cheese milk was inoculated with E. coli O157:H7 at the level of 3 log and 5 log cfu/mL, and then both manufactured herby cheeses were divided into two groups equally. The herby cheeses were stored by using two different methods for ripening, either embedding into the soil or putting into brine, and analyzed on day 1, 7, 15, 30, 60 and 90 of ripening. At the end of the storage period, E. coli O157:H7 could not be detected in embedded herby cheese at both levels of the inocu­lation; whereas the number of the bacterium was just decreased to 2.30 and 4.48 log MPN/g in brined herby cheese for each inoculation levels respectively. Additionally, micrococci/staphylococci count, acidity and salt values in all cheese groups were higher compared than the initial level; total mesophilic bacteria, lactic acid bacteria, enterobacteriaceae count and aw value were lower than the initial level. While pH value was higher in embedded cheese than initial level, it was lower in brined cheese. In conclusion, E. coli O157:H7 could survive at least 60 days in embedded herby cheese and till the last days of the ripening in brined herby cheese. This point should be taken into account for the potential risk to public health.

Kaynakça

  • Ağaoğlu, S., Dostbil, N., & Alemdar, S., (2005). The antibacterial efficiency of some herbs used in Herby cheese. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 16, 39-41.
  • Aksu, H., Arun, O.O., Aydın, A., & Uğur, M., (1999). Escherichia coli O157:H7’ nin hayvansal kökenli çeşitli gıda maddelerinde varlığı. Pendik Veteriner Mikrobiyoloji Dergisi, 30, 77-81.
  • Ansay, S.E., & Kapsar, C.W., (1997). Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157:H7. Letters in Applied Microbiology, 25, 131-134.
  • Aslantaş, O., & Yıldız, P., (2002). Kars yöresinde hayvansal kaynaklı gıdalarda Escherichia coli O157:H7 izolasyonu. Veteriner Bilimleri Dergisi, 18, 107-111.
  • Coia, J.E., (1998). Clinical, microbiological and epidemiological aspect of Escherichia coli O157:H7 infections. FEMS Immunology and Medical Microbiology, 20, 1-9.
  • Conner, D.E., & Kortrola, J.S., (1995). Growth and survival of Escherichia coli O157:H7 under acidic conditions. Applied and Environmental Microbiology, 61, 382-385.
  • Coşkun, H., (1998). Microbiological and biochemical changes in herby cheese during ripening. Nahrung, 5, 309-313.
  • Coşkun, H., & Tunçtürk, Y., (1998). Van otlu peyniri. In: Demirci, M., (Ed), Geleneksel Süt Ürünleri. Ankara: MPN Yayınları, pp. 20-32.
  • Doyle, M.P., & Cliver, D.O., (1990). Escherichia coli. In: Cliver, D.O. (Ed), Foodborne Diseases, Chapter13. California: Academic Press, pp. 209-215.
  • Farmer, J.J., & Davis, B.R., (1985). H7 antiserum sorbitol fermentation medium: a single tube screening medium for detecting Escherichia coli O157:H7 associated with hemorrhagic colitis. Journal of Clinical Microbiology, 22, 620-625.
  • Fernandes, C.F., & Shahani, K.M., (1989). Modulation of antibiosis by lactobacilli and other lactic cultures and fermented foods. Microbiologie Aliments Nutrition, 7, 337-352.
  • Fontana, A.J., (2002). Measurement of water activity. In: Fundamentals of Water Activity, IFT Continuing Education Committee, June 14-15, Anaheim, CA, USA.
  • Glass, K.A., Kaufman, K.M., & Johnson, E.A., (1998). Survival of bacterial pathogens in pasteurized process cheese slices stored at 30°C. Journal of Food Protection, 61, 290-294.
  • Griffin, P.M., & Tauxe, R.V., (1998). Epidemiology of Shiga toxin-producing Escherichia coli in humans in the United States. In: Kaper, J.B., O’Brien, A.D. (Eds), Escherichia coli O157:H7 and Other Shiga Toxin-producing E. coli Strains. Washington: ASM Press, pp. 15-22.
  • Guraya, R., Frank, J.F., & Hassan, A.N., (1998). Effectiveness of salt, pH and diacetyl as inhibitors for E. coli O157:H7 in dairy foods stored at refrigeration temperature. Journal of Food Protection, 61, 1098-1102.
  • Harrigan, W.F., (1998). Laboratory Methods in Food Microbiology. London: Academic Press.
  • Hudson, L.M., Chen, J., Hill, R., & Griffiths, M.W., (1997). Bioluminescence:
  • IDF, (1980). Behaviour of pathogens in cheese. International Dairy Federation, IDF Document 122, Bruxelles.
  • IFST, (1998). Food safety and cheese. Institute of Food Science and Technology, London.
  • ISO, (1984). General guidance for enumeration of presumptive Escherichia coli-Most probable number technique. International Organization for Standardization, ISO 7251, Geneva.
  • Kurt, A., Çakmak, S., & Çağlar, A., (1993). Süt ve Mamulleri Muayene ve Analiz Metotları Rehberi. Erzurum: Ankara Üniversitesi Ziraat Fakültesi Yayın No:18.
  • Küplülü, Ö., Kasımoğlu, A., & Akgün, S., (1999). Türk salamura beyaz peynirinin yapımı ve olgunlaşması sırasında E. coli O157:H7’nin canlı kalabilme yeteneğinin araştırılması. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 46, 337-346.
  • Maher, M.M., Jordan, K.N., Upton, M.E., & Joffey, A., (2001). Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk. Journal of Applied Microbiology, 90, 201-207.
  • Marek, P., Mohan Nair, M.K., Hoagland, T., & Venkitanarayanan, K., (2004). Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey. International Journal of Food Microbiology, 94, 1-7.
  • Metin, M., & Öztürk, G.F., (2002). Süt ve Mamulleri Analiz Yöntemleri. İzmir: Ege Meslek Yüksekokulu Basımevi.
  • Özer, H.B., Uraz, G., Beyzi-Yılmaz, E.B., & Atasoy, A.F., (2004). The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: A traditional white-brined Turkish cheese. International Journal of Food Science & Technology, 39, 727-735.
  • Park, S., Worobo, R., & Durst, R., (1999). Escherichia coli O157:H7 as an emerging foodborne pathogen: A literature review. Critical Reviews in Food Science and Nutrition, 39, 481-502.
  • Parry, S.M., & Palmer, S.R., (2000). The public health significance of VTEC O157. Journal of Applied Microbiology (Sym. Suppl.), 88, 1S-9S.
  • Pichhardt, K., (1993). Lebensmittelmikrobiologie. Berlin: Springer-Verlag.
  • Ramsaran, H., Chen, J., Brunke, B., Hill, A., & Griffiths, M.W., (1998). Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses. Journal of Dairy Science, 81, 1810-1817.
  • Reitsma, C. D., & Henning, D.R., (1996). Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese. Journal of Food Protection, 59, 460-464.
  • Saad, S.M.I., Vanzin, C., Oliveira, M.N., & Franco, B.D.G., (2001). Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5C. Journal of Food Protection, 64, 1151-1155.
  • Sağdıç, O., Şimşek, B., & Küçüköner, E., (2003). Microbiological and physicochemical characteristics of Van herby cheese, a traditional Turkish dairy product. Milchwissenschaft, 58, 382-385.
  • Schlesser, J.E., Schmidt, S.J., & Speckman, R., (1992). Characterization of chemical and physical changes in Camembert cheese during ripening. Journal of Dairy Science, 75, 1753-1760.
  • Spano, G., Goffredo, E., Beneduce, L., Tarantino, D., Dupuy, A., & Massa, S., (2003). Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese. Letters in Applied Microbiology, 36, 73-76.
  • Tunçtürk, Y., & Coşkun, H., (2002). The effects of production and ripening methods on some properties of the herby cheese Otlu peynir. Milchwissenschaft, 57, 638-640.
  • Yetişmeyen, A., (1997). A study on the development the technology and the quality characteristics of cheese with herb. Turkish Journal of Agriculture and Forestry, 21, 237-245.
  • Zottola, E.A., & Smith, L.B., (1991). Pathogens in cheese. Food Microbiology, 8, 171-182.

Yıl 2016, Cilt 2, Sayı 1, 49 - 56, 01.01.2016
https://doi.org/10.3153/JFHS16005

Öz

Kaynakça

  • Ağaoğlu, S., Dostbil, N., & Alemdar, S., (2005). The antibacterial efficiency of some herbs used in Herby cheese. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 16, 39-41.
  • Aksu, H., Arun, O.O., Aydın, A., & Uğur, M., (1999). Escherichia coli O157:H7’ nin hayvansal kökenli çeşitli gıda maddelerinde varlığı. Pendik Veteriner Mikrobiyoloji Dergisi, 30, 77-81.
  • Ansay, S.E., & Kapsar, C.W., (1997). Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157:H7. Letters in Applied Microbiology, 25, 131-134.
  • Aslantaş, O., & Yıldız, P., (2002). Kars yöresinde hayvansal kaynaklı gıdalarda Escherichia coli O157:H7 izolasyonu. Veteriner Bilimleri Dergisi, 18, 107-111.
  • Coia, J.E., (1998). Clinical, microbiological and epidemiological aspect of Escherichia coli O157:H7 infections. FEMS Immunology and Medical Microbiology, 20, 1-9.
  • Conner, D.E., & Kortrola, J.S., (1995). Growth and survival of Escherichia coli O157:H7 under acidic conditions. Applied and Environmental Microbiology, 61, 382-385.
  • Coşkun, H., (1998). Microbiological and biochemical changes in herby cheese during ripening. Nahrung, 5, 309-313.
  • Coşkun, H., & Tunçtürk, Y., (1998). Van otlu peyniri. In: Demirci, M., (Ed), Geleneksel Süt Ürünleri. Ankara: MPN Yayınları, pp. 20-32.
  • Doyle, M.P., & Cliver, D.O., (1990). Escherichia coli. In: Cliver, D.O. (Ed), Foodborne Diseases, Chapter13. California: Academic Press, pp. 209-215.
  • Farmer, J.J., & Davis, B.R., (1985). H7 antiserum sorbitol fermentation medium: a single tube screening medium for detecting Escherichia coli O157:H7 associated with hemorrhagic colitis. Journal of Clinical Microbiology, 22, 620-625.
  • Fernandes, C.F., & Shahani, K.M., (1989). Modulation of antibiosis by lactobacilli and other lactic cultures and fermented foods. Microbiologie Aliments Nutrition, 7, 337-352.
  • Fontana, A.J., (2002). Measurement of water activity. In: Fundamentals of Water Activity, IFT Continuing Education Committee, June 14-15, Anaheim, CA, USA.
  • Glass, K.A., Kaufman, K.M., & Johnson, E.A., (1998). Survival of bacterial pathogens in pasteurized process cheese slices stored at 30°C. Journal of Food Protection, 61, 290-294.
  • Griffin, P.M., & Tauxe, R.V., (1998). Epidemiology of Shiga toxin-producing Escherichia coli in humans in the United States. In: Kaper, J.B., O’Brien, A.D. (Eds), Escherichia coli O157:H7 and Other Shiga Toxin-producing E. coli Strains. Washington: ASM Press, pp. 15-22.
  • Guraya, R., Frank, J.F., & Hassan, A.N., (1998). Effectiveness of salt, pH and diacetyl as inhibitors for E. coli O157:H7 in dairy foods stored at refrigeration temperature. Journal of Food Protection, 61, 1098-1102.
  • Harrigan, W.F., (1998). Laboratory Methods in Food Microbiology. London: Academic Press.
  • Hudson, L.M., Chen, J., Hill, R., & Griffiths, M.W., (1997). Bioluminescence:
  • IDF, (1980). Behaviour of pathogens in cheese. International Dairy Federation, IDF Document 122, Bruxelles.
  • IFST, (1998). Food safety and cheese. Institute of Food Science and Technology, London.
  • ISO, (1984). General guidance for enumeration of presumptive Escherichia coli-Most probable number technique. International Organization for Standardization, ISO 7251, Geneva.
  • Kurt, A., Çakmak, S., & Çağlar, A., (1993). Süt ve Mamulleri Muayene ve Analiz Metotları Rehberi. Erzurum: Ankara Üniversitesi Ziraat Fakültesi Yayın No:18.
  • Küplülü, Ö., Kasımoğlu, A., & Akgün, S., (1999). Türk salamura beyaz peynirinin yapımı ve olgunlaşması sırasında E. coli O157:H7’nin canlı kalabilme yeteneğinin araştırılması. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 46, 337-346.
  • Maher, M.M., Jordan, K.N., Upton, M.E., & Joffey, A., (2001). Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk. Journal of Applied Microbiology, 90, 201-207.
  • Marek, P., Mohan Nair, M.K., Hoagland, T., & Venkitanarayanan, K., (2004). Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey. International Journal of Food Microbiology, 94, 1-7.
  • Metin, M., & Öztürk, G.F., (2002). Süt ve Mamulleri Analiz Yöntemleri. İzmir: Ege Meslek Yüksekokulu Basımevi.
  • Özer, H.B., Uraz, G., Beyzi-Yılmaz, E.B., & Atasoy, A.F., (2004). The effects of brine concentration and scalding on survival of some pathogens in Urfa cheese: A traditional white-brined Turkish cheese. International Journal of Food Science & Technology, 39, 727-735.
  • Park, S., Worobo, R., & Durst, R., (1999). Escherichia coli O157:H7 as an emerging foodborne pathogen: A literature review. Critical Reviews in Food Science and Nutrition, 39, 481-502.
  • Parry, S.M., & Palmer, S.R., (2000). The public health significance of VTEC O157. Journal of Applied Microbiology (Sym. Suppl.), 88, 1S-9S.
  • Pichhardt, K., (1993). Lebensmittelmikrobiologie. Berlin: Springer-Verlag.
  • Ramsaran, H., Chen, J., Brunke, B., Hill, A., & Griffiths, M.W., (1998). Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses. Journal of Dairy Science, 81, 1810-1817.
  • Reitsma, C. D., & Henning, D.R., (1996). Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese. Journal of Food Protection, 59, 460-464.
  • Saad, S.M.I., Vanzin, C., Oliveira, M.N., & Franco, B.D.G., (2001). Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5C. Journal of Food Protection, 64, 1151-1155.
  • Sağdıç, O., Şimşek, B., & Küçüköner, E., (2003). Microbiological and physicochemical characteristics of Van herby cheese, a traditional Turkish dairy product. Milchwissenschaft, 58, 382-385.
  • Schlesser, J.E., Schmidt, S.J., & Speckman, R., (1992). Characterization of chemical and physical changes in Camembert cheese during ripening. Journal of Dairy Science, 75, 1753-1760.
  • Spano, G., Goffredo, E., Beneduce, L., Tarantino, D., Dupuy, A., & Massa, S., (2003). Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese. Letters in Applied Microbiology, 36, 73-76.
  • Tunçtürk, Y., & Coşkun, H., (2002). The effects of production and ripening methods on some properties of the herby cheese Otlu peynir. Milchwissenschaft, 57, 638-640.
  • Yetişmeyen, A., (1997). A study on the development the technology and the quality characteristics of cheese with herb. Turkish Journal of Agriculture and Forestry, 21, 237-245.
  • Zottola, E.A., & Smith, L.B., (1991). Pathogens in cheese. Food Microbiology, 8, 171-182.

Ayrıntılar

Konular Fen
Bölüm Articles
Yazarlar

Süleyman ALEMDAR>
CUMHURIYET UNIV
Türkiye


Sema AĞAOĞLU Bu kişi benim
CUMHURIYET UNIV
Türkiye

Yayımlanma Tarihi 1 Ocak 2016
Başvuru Tarihi 8 Aralık 2015
Kabul Tarihi 24 Aralık 215
Yayınlandığı Sayı Yıl 2016, Cilt 2, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { jfhs289819, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2016}, volume = {2}, number = {1}, pages = {49 - 56}, doi = {10.3153/JFHS16005}, title = {BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK}, key = {cite}, author = {Alemdar, Süleyman and Ağaoğlu, Sema} }
APA Alemdar, S. & Ağaoğlu, S. (2016). BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK . Food and Health , 2 (1) , 49-56 . DOI: 10.3153/JFHS16005
MLA Alemdar, S. , Ağaoğlu, S. "BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK" . Food and Health 2 (2016 ): 49-56 <http://jfhs.scientificwebjournals.com/tr/pub/issue/27548/289819>
Chicago Alemdar, S. , Ağaoğlu, S. "BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK". Food and Health 2 (2016 ): 49-56
RIS TY - JOUR T1 - BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK AU - SüleymanAlemdar, SemaAğaoğlu Y1 - 2016 PY - 2016 N1 - doi: 10.3153/JFHS16005 DO - 10.3153/JFHS16005 T2 - Food and Health JF - Journal JO - JOR SP - 49 EP - 56 VL - 2 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS16005 UR - https://doi.org/10.3153/JFHS16005 Y2 - 0215 ER -
EndNote %0 Food and Health BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK %A Süleyman Alemdar , Sema Ağaoğlu %T BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK %D 2016 %J Food and Health %P -2602-2834 %V 2 %N 1 %R doi: 10.3153/JFHS16005 %U 10.3153/JFHS16005
ISNAD Alemdar, Süleyman , Ağaoğlu, Sema . "BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK". Food and Health 2 / 1 (Ocak 2016): 49-56 . https://doi.org/10.3153/JFHS16005
AMA Alemdar S. , Ağaoğlu S. BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK. Food Health. 2016; 2(1): 49-56.
Vancouver Alemdar S. , Ağaoğlu S. BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK. Food and Health. 2016; 2(1): 49-56.
IEEE S. Alemdar ve S. Ağaoğlu , "BEHAVIOR OF Escherichia coli O157:H7 DURING THE RIPENING OF HERBY CHEESE MANUFACTURED FROM RAW MILK", Food and Health, c. 2, sayı. 1, ss. 49-56, Oca. 2016, doi:10.3153/JFHS16005

Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.