Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF FOOD MICROBIOLOGY   WINTER 2015 , Volume 1 , Number 3; Page(s) 21 To 26.
 
Paper: 

STUDY OF THE CONTAMINATION OF TRADITIONAL CHEESES PRODUCED IN MARAGHEH CITY TO ESCHERICHIA COLI O157: H7

 
 
Author(s):  MAHDAVI SAMAN*
 
* DEPARTMENT OF MICROBIOLOGY, MARAGHEH BRANCH, ISLAMIC AZAD UNIVERSITY, MARAGHEH, IRAN
 
Abstract: 
This study was conducted in villages of Maragheh city to determine the contamination of Escherichia coli O157: H7 in traditional cheeses. A total of 100 cheese samples were cultured in Tryptic soy broth containing cefixime and then they were transferred to Mac conkey sorbitol agar containing cefixime and potassium tellurite. Suspicious colonies were stained (Gram staining) and identified by IMVC and other tests. Isolated Escherichia coli were tested for detection of O and H serotypes by direct agglutination method. Cheese samples were also tested for pH and NaCl content. Antibiogram test was done on Escherichia coliisolates by Kirby-bauer’s method. No Escherichia coli O157: H7was detected in the studied samples. In this study, other serotypes of Escherichia coli were isolated containing 32 non O157 serotypes. These serotypes including, Enteropathogenic (O55, O127, O86, O114, O44, O126, O125), Enterotoxigenic (O20, O128) and Verotoxigenic (O26, O111). All of the isolated strains were resistant to Ampicillin and Polymyxin B. The effect of prevalence ratio of Escherichia coli serotypes from pH and NaCl content was not significant statistically (p>0.05). From the results of this study it seems that traditional cheese could be a potent carrier to transmit the various serotype of Escherichia coli and cause disease in human.
 
Keyword(s): ESCHERICHIA COLI O157:H7, TRADITIONAL CHEESE, ANTIBIOTIC RESISTANCE
 
 
References: 
  • Not Registered.
  •  
  •  
 
Citations: 
  • Not Registered.
 
+ Click to Cite.
APA: Copy

MAHDAVI, S. (2015). STUDY OF THE CONTAMINATION OF TRADITIONAL CHEESES PRODUCED IN MARAGHEH CITY TO ESCHERICHIA COLI O157: H7. JOURNAL OF FOOD MICROBIOLOGY, 1(3), 21-26. https://www.sid.ir/en/journal/ViewPaper.aspx?id=438108



Vancouver: Copy

MAHDAVI SAMAN. STUDY OF THE CONTAMINATION OF TRADITIONAL CHEESES PRODUCED IN MARAGHEH CITY TO ESCHERICHIA COLI O157: H7. JOURNAL OF FOOD MICROBIOLOGY. 2015 [cited 2021December04];1(3):21-26. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=438108



IEEE: Copy

MAHDAVI, S., 2015. STUDY OF THE CONTAMINATION OF TRADITIONAL CHEESES PRODUCED IN MARAGHEH CITY TO ESCHERICHIA COLI O157: H7. JOURNAL OF FOOD MICROBIOLOGY, [online] 1(3), pp.21-26. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=438108.



 
 
Persian Abstract Yearly Visit 40
 
 
Latest on Blog
Enter SID Blog