Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball
<b>Aim: </b>The objective of this study was to analyze the physical, chemical and microbiological quality of white cheese, raw milk, ground meat and İnegöl meatballs and to determine the contamination of Staphylococcus aureus (S. aureus) and presence its toxin.<p> <b>Material...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1226 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832543859936067584 |
|---|---|
| author | Nihat Telli Nuray Gamze Yörük Arife Ezgi Telli Muhammed Ali Cebirbay Ahmet Güner |
| author_facet | Nihat Telli Nuray Gamze Yörük Arife Ezgi Telli Muhammed Ali Cebirbay Ahmet Güner |
| author_sort | Nihat Telli |
| collection | DOAJ |
| description | <b>Aim: </b>The objective of this study was to analyze the physical, chemical
and microbiological quality of white cheese, raw milk, ground
meat and İnegöl meatballs and to determine the contamination
of Staphylococcus aureus (S. aureus) and presence its toxin.<p>
<b>Materials and Methods:</b> A total of 200 samples including white
cheese (n=50), raw milk (n=50), ground meat (n=50) and İnegöl
meatballs (n=50) were collected. The samples were evaluated in
terms of classical cultural microbiological methods total mesophilic
aerobic bacteria (TMAB), total psychrophilic aerobic bacteria
(TPAB), coliform, lactic acid bacteria (LAB) and S. aureus],
physical and chemical analyzes (pH, acidity and, dry matter).
The presence of staphylococcal enterotoxins (SEs) was investigated
using the VIDAS Staph enterotoxin kit based on enzymelinked
fluorescent immunoassay (ELFA).<p>
<b>Results:</b> Average pH values in raw milk, white cheese, minced
meat and İnegöl meatballs were 6.53, 4.82, 5.99 and 6.63; dry
matter values were 12.51%, 37.71%, 38.97%, 49.70%, and the
total lactic acidities were 0.16%, 0.67%, 0.08% and 0.40%, respectively.
TMAB (4.53-9.86 log10CFU/g-ml), TPAB (3.39-7.69
log10CFU / g-ml), coliform bacteria (2.04-8.53 log10CFU/gml),
LAB (2.90-7.64 log10CFU/g-ml) and S. aureus (2.61-6.46
log10CFU/g-ml) were counted across a wide range. SEs was detected
in 1 (2%) of İnegöl meatball samples and 29 (58%) of
ground meat samples.<p>
<b>Conclusion:</b> Since all strains of S. aureus are not responsible for
the production of SEs, it should be considered to detect the SE
together with cultural methods in the evaluation of staphylococcal
food intoxications and production of safe food. |
| format | Article |
| id | doaj-art-8bda54b2679947de8df8e2475ed83873 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-8bda54b2679947de8df8e2475ed838732025-02-03T11:25:39ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19533442492561226Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatballNihat Telli0Nuray Gamze Yörük1Arife Ezgi Telli2Muhammed Ali Cebirbay3Ahmet Güner4Konya Teknik Üniversitesi, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü, Konya, TürkiyeKocaeli Gıda Kontrol Laboratuvar Müdürlüğü, Kocaeli, TürkiyeSelçuk Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya, TürkiyeSelçuk Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Konya, TürkiyeSelçuk Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Konya, Türkiye<b>Aim: </b>The objective of this study was to analyze the physical, chemical and microbiological quality of white cheese, raw milk, ground meat and İnegöl meatballs and to determine the contamination of Staphylococcus aureus (S. aureus) and presence its toxin.<p> <b>Materials and Methods:</b> A total of 200 samples including white cheese (n=50), raw milk (n=50), ground meat (n=50) and İnegöl meatballs (n=50) were collected. The samples were evaluated in terms of classical cultural microbiological methods total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), coliform, lactic acid bacteria (LAB) and S. aureus], physical and chemical analyzes (pH, acidity and, dry matter). The presence of staphylococcal enterotoxins (SEs) was investigated using the VIDAS Staph enterotoxin kit based on enzymelinked fluorescent immunoassay (ELFA).<p> <b>Results:</b> Average pH values in raw milk, white cheese, minced meat and İnegöl meatballs were 6.53, 4.82, 5.99 and 6.63; dry matter values were 12.51%, 37.71%, 38.97%, 49.70%, and the total lactic acidities were 0.16%, 0.67%, 0.08% and 0.40%, respectively. TMAB (4.53-9.86 log10CFU/g-ml), TPAB (3.39-7.69 log10CFU / g-ml), coliform bacteria (2.04-8.53 log10CFU/gml), LAB (2.90-7.64 log10CFU/g-ml) and S. aureus (2.61-6.46 log10CFU/g-ml) were counted across a wide range. SEs was detected in 1 (2%) of İnegöl meatball samples and 29 (58%) of ground meat samples.<p> <b>Conclusion:</b> Since all strains of S. aureus are not responsible for the production of SEs, it should be considered to detect the SE together with cultural methods in the evaluation of staphylococcal food intoxications and production of safe food.http://eurasianjvetsci.org/pdf.php3?id=1226ses. aureuselfa |
| spellingShingle | Nihat Telli Nuray Gamze Yörük Arife Ezgi Telli Muhammed Ali Cebirbay Ahmet Güner Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball Eurasian Journal of Veterinary Sciences se s. aureus elfa |
| title | Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball |
| title_full | Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball |
| title_fullStr | Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball |
| title_full_unstemmed | Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball |
| title_short | Comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese, raw milk, minced meat and inegol meatball |
| title_sort | comparison of cultural and immunological methods for the evaluation of foodborne intoxications risk caused by staphylococcus aureus in white cheese raw milk minced meat and inegol meatball |
| topic | se s. aureus elfa |
| url | http://eurasianjvetsci.org/pdf.php3?id=1226 |
| work_keys_str_mv | AT nihattelli comparisonofculturalandimmunologicalmethodsfortheevaluationoffoodborneintoxicationsriskcausedbystaphylococcusaureusinwhitecheeserawmilkmincedmeatandinegolmeatball AT nuraygamzeyoruk comparisonofculturalandimmunologicalmethodsfortheevaluationoffoodborneintoxicationsriskcausedbystaphylococcusaureusinwhitecheeserawmilkmincedmeatandinegolmeatball AT arifeezgitelli comparisonofculturalandimmunologicalmethodsfortheevaluationoffoodborneintoxicationsriskcausedbystaphylococcusaureusinwhitecheeserawmilkmincedmeatandinegolmeatball AT muhammedalicebirbay comparisonofculturalandimmunologicalmethodsfortheevaluationoffoodborneintoxicationsriskcausedbystaphylococcusaureusinwhitecheeserawmilkmincedmeatandinegolmeatball AT ahmetguner comparisonofculturalandimmunologicalmethodsfortheevaluationoffoodborneintoxicationsriskcausedbystaphylococcusaureusinwhitecheeserawmilkmincedmeatandinegolmeatball |