Investigations on the presence of e.coli o157:h7 in some meat products
<b>Aim:</b> Presence of E. coli 0157:H7 was investigated in some meat products.<p> <b>Materials and Methods:</b> Sausage, salami, hamburger meat, Inegöl meat ball, pastrami, minced meat and brisket and haunch of poultry collected from different meat sellers in Konya wer...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=555 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841564722961317888 |
|---|---|
| author | Duygu Balpetek Ümit Gürbüz |
| author_facet | Duygu Balpetek Ümit Gürbüz |
| author_sort | Duygu Balpetek |
| collection | DOAJ |
| description | <b>Aim:</b> Presence of E. coli 0157:H7 was investigated in some
meat products.<p>
<b>Materials and Methods:</b> Sausage, salami, hamburger meat,
Inegöl meat ball, pastrami, minced meat and brisket and
haunch of poultry collected from different meat sellers in
Konya were used as materials. Totally 173 samples were assessed
for coliform bacteria E. coli, E.coli O157 and E. coli
O157:H7.<p>
<b>Results:</b> The average amount of coliform bacteria in frozen
and refrigerated hamburger and Inegöl meatballs and
sucuk, sausage, brisket and haunch meat from poultry are
determined as 13;3.75;4.44; 5.10; 3.44; 1.85; 3.11; 3.14 and
4.28 log<sub>10</sub> cfu/g, respectively. The number of E. coli bacteria
in analyzed samples was found between 1.15 and 3.17 log<sub>10</sub>
cfu/g and found statistically significant (p<0.05). No proliferation
was determined in sausage, salami and pastrami
samples. It was found that the lowest values were in poultry
haunch samples (1.15 log<sub>10</sub> cfu/g), the highest levels were in
minced meat (3.17 log<sub>10</sub> cfu/g). In four of the minced meat
samples analyzed in this study, E.coli O157 (11.1%) was determined,
in two of them E.coli O157:H7 (8.1%) and in one
refrigerated hamburger meat ball sample E.coli O157 and
E.coli O157:H7 (4.34%) were determined.<p>
<b>Conclusion:</b> The presence of E.coli O157 and E.coli O157:H7
in minced meat and refrigerated hamburger meat indicates
that, these products have low microbiological quality and
threaten public health. |
| format | Article |
| id | doaj-art-c07335ba795444b99b83d8d11c81bf23 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-c07335ba795444b99b83d8d11c81bf232025-01-02T22:36:20ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19532612531555Investigations on the presence of e.coli o157:h7 in some meat productsDuygu BalpetekÜmit Gürbüz<b>Aim:</b> Presence of E. coli 0157:H7 was investigated in some meat products.<p> <b>Materials and Methods:</b> Sausage, salami, hamburger meat, Inegöl meat ball, pastrami, minced meat and brisket and haunch of poultry collected from different meat sellers in Konya were used as materials. Totally 173 samples were assessed for coliform bacteria E. coli, E.coli O157 and E. coli O157:H7.<p> <b>Results:</b> The average amount of coliform bacteria in frozen and refrigerated hamburger and Inegöl meatballs and sucuk, sausage, brisket and haunch meat from poultry are determined as 13;3.75;4.44; 5.10; 3.44; 1.85; 3.11; 3.14 and 4.28 log<sub>10</sub> cfu/g, respectively. The number of E. coli bacteria in analyzed samples was found between 1.15 and 3.17 log<sub>10</sub> cfu/g and found statistically significant (p<0.05). No proliferation was determined in sausage, salami and pastrami samples. It was found that the lowest values were in poultry haunch samples (1.15 log<sub>10</sub> cfu/g), the highest levels were in minced meat (3.17 log<sub>10</sub> cfu/g). In four of the minced meat samples analyzed in this study, E.coli O157 (11.1%) was determined, in two of them E.coli O157:H7 (8.1%) and in one refrigerated hamburger meat ball sample E.coli O157 and E.coli O157:H7 (4.34%) were determined.<p> <b>Conclusion:</b> The presence of E.coli O157 and E.coli O157:H7 in minced meat and refrigerated hamburger meat indicates that, these products have low microbiological quality and threaten public health.http://eurasianjvetsci.org/pdf.php3?id=555meatmeat productsmicrobiological qualitye. coli o157:h7 |
| spellingShingle | Duygu Balpetek Ümit Gürbüz Investigations on the presence of e.coli o157:h7 in some meat products Eurasian Journal of Veterinary Sciences meat meat products microbiological quality e. coli o157:h7 |
| title | Investigations on the presence of e.coli o157:h7 in some meat products |
| title_full | Investigations on the presence of e.coli o157:h7 in some meat products |
| title_fullStr | Investigations on the presence of e.coli o157:h7 in some meat products |
| title_full_unstemmed | Investigations on the presence of e.coli o157:h7 in some meat products |
| title_short | Investigations on the presence of e.coli o157:h7 in some meat products |
| title_sort | investigations on the presence of e coli o157 h7 in some meat products |
| topic | meat meat products microbiological quality e. coli o157:h7 |
| url | http://eurasianjvetsci.org/pdf.php3?id=555 |
| work_keys_str_mv | AT duygubalpetek investigationsonthepresenceofecolio157h7insomemeatproducts AT umitgurbuz investigationsonthepresenceofecolio157h7insomemeatproducts |