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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

Süleyman Alemdar , Sema Ağaoğlu

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.

Anahtar Kelimeler

E. coli O157:H7 Herby cheese Tradi-tional Growth Survival

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

Süleyman Alemdar , Sema Ağaoğlu

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.
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Süleyman Alemdar

Sema Ağaoğlu

Yayımlanma Tarihi 1 Ocak 2016
Gönderilme Tarihi 8 Aralık 2015
Yayımlandığı Sayı Yıl 2016Cilt: 2 Sayı: 1

Kaynak Göster

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. https://doi.org/10.3153/JFHS16005
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