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Detection of Listeria monocytogenes and Brucella spp. in a Turkish home-made cecil cheese by real-time PCR

Date
2017
Author
Demirci, Mehmet
ALTUN, SERAP KILIÇ
YİĞİN, AKIN
Das, Aydin
Aydin, Sadik Serkan
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Abstract
Cecil cheese is a kind of soft cheese made from raw cow's skimmed milk produced in Erzurum, Turkey. The aim of this study was to analyze the presence of Listeria monocytogenes, Brucella spp. and microbial composition in Cecil cheeses sold in the markets and bazaars of district in Erzurum. The presence of Brucella spp. and L. monocytogenes was investigated in a total of 104 fresh home-made Cecil cheese samples via real-time PCR. The prevalance of Brucella spp. and Listeria monocytogenes was found to be 2,9% and 16,3% respectively. Overall mean levels of colony counts were detected for different microorganisms: for aerobic microorganisms 7,74x10(3) cfu/g, for psychrotrophic microorganisms 8,66x10(3) cfu/g, for yeast and mould 7,55x10(3) cfu/g, for Enteroccoci 4,08xl0(3) cfu/g and for E. coli 1,80x10(1) cfu/g.
URI
http://hdl.handle.net/20.500.12627/76436
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Creative Commons Lisansı

İstanbul Üniversitesi Akademik Arşiv Sistemi (ilgili içerikte aksi belirtilmediği sürece) Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.

DSpace software copyright © 2002-2016  DuraSpace
Contact Us | Send Feedback
Theme by 
Atmire NV