Incidence of E. Coli O157 : H7 in some dairy products

العناوين الأخرى

مدى تواجد ميكروب الإيشيرشيا كولاي O157 : H7 في بعض منتجات الألبان

المؤلفون المشاركون

al-Bastawisi, Asma Mustafa Abd al-Muhsin
Dib, Azzah Mirghani Muhammad
al-Dasuqi, Nihad Ibrahim

المصدر

Kafr El-Sheikh Veterinary Medical Journal

الناشر

جامعة كفر الشيخ كلية الطب البيطري

تاريخ النشر

2016-06-30

دولة النشر

مصر

عدد الصفحات

14

التخصصات الرئيسية

الطب البيطري

الملخص الإنجليزي

A total of 104 dairy product samples (33 kareish cheese, 38 yoghurt and 33 sour cream) were randomly purchased from different shops, markets and street vendors in Kafer El-Sheikh city for isolation and serological identification of E.coli serotype O157:H7.

24.2%, 21% and 42.2% of kariesh cheese, yoghurt and sour cream respectively, contained E.coli.

All the suspected strains were serologically identified for E.coli O157:H7, using E.coli O157:H7 kits.

The organism could be detected in 3% of examined kareish cheese while could not be detected in yoghurt and sour cream examined samples.

E.coli serotypes of O157:H7, O111:H4,, O26:H11, O114:H21,O86, O55:H7,, O125:H21,O126, O128:H2, and O124 were serologically identified by percentages of (12.5%, 0 and 0), (25%, 25% and 26.6%), (12.5%, 12.5 % and 13.3%), (12.5%,12.5% and 6.7%), (0 ,12.5 % and 0) , (0, 12.5 %and 6.7%) ,(0,0 and 20%), (12.5% ,0and 0), (12.5% , 25% and 20%) and (12.5%,0 and 6.7%) of the isolates of each examined kareish cheese, yoghurt and sour cream samples respectively.

Based on the obtained results in the current study, the fermented dairy products were a possible source of food poisoning caused by E.coliO157:H7.So, application of strict hygienic measures during processing of some dairy products and restriction of selling the dairy products to healthy authorized shops with high quality measures being very important

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-778720

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