Occurrence, spoilage characteristics and pathogenicity of Bacillus spp. and Yersinia spp. from cheeses
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H Schaper Gmbh Co Kg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A total of 200 homemade white cheese samples collected from open-air markets were analyzed for the presence of Bacillus and Yersinia species. The overall incidence of Bacillus spp. in the cheeses was 8%. Bacillus cereus was isolated from 8 (4%) of the 200 samples. The rate of other Bacillus species was 4%. Yersinia spp. were found in 24 (12%) of the 200 cheeses. The incidence of Yersinia enterocolitica and other Yersinia spp. were 5.5% and 6.5%, respectively. The lipolytic and proteolytic activities of Bacillus spp. were also investigated. All Bacillus isolates were found to produce the enzymes of lipase and proteinase which are known as the food spoilage enzymes. The isolates of Y enterocolitica were performed for biotyping and pathogenicity markers. Biotyping of Y enterocolitica revealed that all corresponded to biovar 1A. As a result of virulence marker tests, the Y enterocolitica isolates was regarded as avirulent, despite some biovar 1A strains may produce disease symptoms indistinguishable from that produced by known pathogenic biovars. Many varieties of cheese are made and consumed by humans around the world. The study implies homemade cheeses may harbor B. cereus and Y enterocolitica, significant foodborne pathogens. Therefore, we presented this study considering the likely health threat of presence of those pathogens in cheeses traditionally made from raw milk or unpasteurized milk such as homemade white cheese, or due to the contamination of the equipment, people, and environment to consumers worldwide.
Açıklama
Anahtar Kelimeler
Bacillus Spp., Yersinia Spp., Cheese, Lipase, Proteinase, Virulence Marker
Kaynak
Archiv Fur Lebensmittelhygiene
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
62
Sayı
6
