INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS | ||
| Kafrelsheikh Veterinary Medical Journal | ||
| Article 19, Volume 14, Issue 1, May 2016, Pages 315-328 PDF (663.99 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/kvmj.2016.108871 | ||
| Authors | ||
| Asmaa M. Elbastawesy* 1; Azza M.M. Deeb2; Nehad I. El-desoky1 | ||
| 1Food control department, Animal Health Research Institute, KaferEl-Sheikh Branch. | ||
| 2Food control department, Faculty of Veterinary Medicine, Kaferelsheikh University, Egypt. | ||
| Abstract | ||
| 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 | ||
| Keywords | ||
| E.coli; E.coli O157:H7; Dairy products; serolgical identification | ||
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