Bolu ilinde tüketime sunulan ev yapımı Türk beyaz peynirlerinde Bacillus Spp., Yersinia Spp., ve Salmonella Spp. türlerinin izolasyonu üzerine bir çalışma

Turkish white cheese is one of the most popular cheeses and actually the most consumed one in Turkey. It is not a rare case that raw milk or unpasteurized milk are used in production of Turkish home-made white cheese. That is why the possibility of the presence of pathogenic microorganisms is high in Turkish home-made white cheese. Infection and intoxication in humans cause by dairy products are closely related to the consumption of contaminated cheese with pathogenic microorganisms. Between March 2006 and September 2006, a total of 200 Turkish homemade white cheese samples were collected from various public bazaars in Bolu and analyzed according to ?The International Organization for Standardization? methods in order to identify any possible presence of microorganisms such as Bacillus spp., Yersinia spp., and Salmonella spp. Out of 200 samples, the results were found to be positive for Bacillus spp. in IV 16 (8%), Yersinia spp. in 24 (12%) samples. Among Bacillus species, B. cereus was found to exist in eight (50%) samples, B. stearothermophilus in three (18.8 %), B. brevis in two (12.5%), B. subtilis in one (6.3%), B. sphaericus in one (6.3%) and B. pasteurii in one (6.3%) sample. Among Yersinia species, Y. enterocolitica was found to exist in 11 (45.8%), Y. intermedia in seven (29.2%), Y. aldovae in three (12.5%), Y. pseudotuberculosis in two (8.3%), and Y. rohdei in one (4.2%) sample. But Salmonella spp. were not isolated in any of the samples. Keywords: White cheese, Bacillus spp., Yersinia spp., Salmonella spp., isolation, identification