- Gazi University Journal of Science
- Vol: 19 Issue: 2
- Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars
Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars
Authors : Zeynep Ulukanli, Perihan Çavli, Mehmet Tuzcu
Pages : 99-104
View : 16 | Download : 7
Publication Date : 2010-03-25
Article Type : Other
Abstract :Normal 0 21 false false false TR X-NONE X-NONE MicrosoftInternetExplorer4 In this study, a total of 80 cooked doner samples collected from various restaurants in Kars during May and June, 2004 were analyzed for the presence of Escherichia coli O157:H7. Samples were pre-enriched in modified EC broth+novobiocin (mEC+n). Sorbitol MacConkey Agar, supplemented with 0.05 mg Cefixime and 2.5 mg Tellurite (CT-SMAC agar) and Violet Red Bile + MUG Agar media were used in the isolation of E . Coli O157:H7 colonies. Presumptive colonies were subjected to biochemical tests and confirmed by using E . Coli O157 latex test kit. Out of 80 doner samples, thirty seven doner samples (46.25%) gave positive results for the presumptive E . coli O157 colonies. Out of these, only twenty-one (26.25%) samples positive for E . coli O157 complied well with the biochemical tests. Seven (8.75%) isolates positive for E . coli O157 could not be confirmed by the biochemical tests. Four of these were identified as Citrobacter freundii and remaining three as Hafnia alvei . Using H7 antiserum, only nine (11.25%) of the 37 doner isolates were found to be positive for E . coli O157:H7. The occurrence of E . coli O157:H7 serotype in cooked doners indicates that there may be a potential risk for public health from inadequately cooked and/or recontaminated cooked doner kebabs. Key Words: E . coli O157:H7, beef meat, doner kebab, public health.Keywords :