Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars

Authors : Zeynep ULUKANLI, Perihan ÇAVLI, Mehmet TUZCU

Pages : 99-104

View : 35 | Download : 11

Publication Date : 2010-03-25

Article Type : Other Papers

Abstract :Normal 0 21 false false false TR X-NONE X-NONE MicrosoftInternetExplorer4 In this study, a total of 80 cooked doner samples collected from various restaurants in Kars during May and June, 2004 were analyzed for the presence of Escherichia coli O157:H7. Samples were pre-enriched in modified EC broth+novobiocin insert ignore into journalissuearticles values(mEC+n);. Sorbitol MacConkey Agar, supplemented with 0.05 mg Cefixime and 2.5 mg Tellurite insert ignore into journalissuearticles values(CT-SMAC agar); and Violet Red Bile + MUG Agar media were used in the isolation of E . Coli O157:H7 colonies. Presumptive colonies were subjected to biochemical tests and confirmed by using E . Coli O157 latex test kit. Out of 80 doner samples, thirty seven doner samples insert ignore into journalissuearticles values(46.25%); gave positive results for the presumptive E . coli O157 colonies. Out of these, only twenty-one insert ignore into journalissuearticles values(26.25%); samples positive for E . coli O157 complied well with the biochemical tests. Seven insert ignore into journalissuearticles values(8.75%); isolates positive for E . coli O157 could not be confirmed by the biochemical tests. Four of these were identified as Citrobacter freundii and remaining three as Hafnia alvei . Using H7 antiserum, only nine insert ignore into journalissuearticles values(11.25%); of the 37 doner isolates were found to be positive for E . coli O157:H7. The occurrence of E . coli O157:H7 serotype in cooked doners indicates that there may be a potential risk for public health from inadequately cooked and/or recontaminated cooked doner kebabs.   Key Words: E . coli O157:H7, beef meat, doner kebab, public health.  
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