INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS
Elbastawesy, A., Deeb, A., El-desoky, N. (2016). INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS. EKB Journal Management System, 14(1), 315-328. doi: 10.21608/kvmj.2016.108871
Asmaa M. Elbastawesy; Azza M.M. Deeb; Nehad I. El-desoky. "INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS". EKB Journal Management System, 14, 1, 2016, 315-328. doi: 10.21608/kvmj.2016.108871
Elbastawesy, A., Deeb, A., El-desoky, N. (2016). 'INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS', EKB Journal Management System, 14(1), pp. 315-328. doi: 10.21608/kvmj.2016.108871
Elbastawesy, A., Deeb, A., El-desoky, N. INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS. EKB Journal Management System, 2016; 14(1): 315-328. doi: 10.21608/kvmj.2016.108871

INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS

Kafrelsheikh Veterinary Medical Journal
Article 19, Volume 14, Issue 1, May 2016, Page 315-328  XML PDF (663.99 K)
Document Type: Original Article
DOI: 10.21608/kvmj.2016.108871
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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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