Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.
Elbarbary, H. (2018). Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.. EKB Journal Management System, 5(2), 40-53. doi: 10.21608/ejfsj.2018.157176
Hend Elbarbary. "Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.". EKB Journal Management System, 5, 2, 2018, 40-53. doi: 10.21608/ejfsj.2018.157176
Elbarbary, H. (2018). 'Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.', EKB Journal Management System, 5(2), pp. 40-53. doi: 10.21608/ejfsj.2018.157176
Elbarbary, H. Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.. EKB Journal Management System, 2018; 5(2): 40-53. doi: 10.21608/ejfsj.2018.157176

Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.

Egyptian Journal of Food Safety
Article 4, Volume 5, Issue 2, October 2018, Page 40-53  XML
Document Type: Original Articles
DOI: 10.21608/ejfsj.2018.157176
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Author
Hend Elbarbary
Abstract
Shiga toxin producing Escherichia coli (STEC) is a major cause of food-borne illnesses in humans. This study investigated the presence of STEC in raw milk cheese in Qalyobia Governorate, Egypt. Of totally examined 60 samples (Kareish and Damietta cheeses, 30 of each), 8 (26.7%) and 4 (13.3%) were positive for STEC; respectively. Of 12 isolates, shiga toxin 1 gene (stx1) was detected in 8 samples (66.7%), shiga toxin 2 (stx2) was extracted from all positive samples 12 (100%) while, intimin gene (eae) only from 2 samples (16.7%). Rates of susceptibility of the STEC isolates were detected by using lactoferrin and casein hydrolysates at concentration of 2000 ppm. All isolates were inhibited by LFH while E. coli O26: H11 and O145: H28 were resistance to casein hydrolysate. The LFH reduced STEC O26:H11 and O103:H2 populations by approximately 1.57 and 2.61 log; respectively at 4000 ppm in Kareish cheese during storage period. The antibacterial activity of LFH and casein hydrolysates against STEC revealed by this study indicated that the possibility for application of these protein hydrolysates as natural food preservatives especially against STEC in milk products.
Keywords
Raw milk cheese; Shiga-toxin producing E. coli; Virulence genes; Lactoferrin hydrolysate; Casein hydrolysate
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