The investigation of Escherichia coli O157:H7 serotype in some ezine cheeses consumed in Çanakkale (Turkey)

This research has been carried out for the purpose of isolation and identification of Escherichia coli O157:H7 strains offered to consumption in market places, milking barns and stores of Canakkale. 100 samples of Ezine cheese which were offered to consumption in different points of sale of Canakkale were observed in this study. First of all, Culture is applied to laurly sulphate tryptose broht (LSTB) which contained 4 - methylumbelliferyl - ß - D - glucoronide (MUG) of the cheese samples which are subjected to fortification during the study; fertility is determined in 96 of the cheese samples and E. coli with the fecal origin is determined in 77 of the cheese samples. As a result of culture application to the sorbitol macconkey agar (SMAC), of the samples in which the fertilization is determined, 19 colorless colonies were isolated. As a result of the microscopic examination of the colonies, active factors are determined in 14 cheese samples. 12 of these samples found to be indole positive. Finally, latex agglutination test was applied to these 12 indole positive samples in order to confirm the existence of E. coli O157:H7 and it has been observed that in 2 of the samples were seen E. coli O157:H7 serotype.It has been surmised that most of cheese productions may create a potantial risk for the public health, in terms of the observed resultes of most of the cheese are exceeding the levels set forth by the e communique of the Turkish Food Codex Microbiological Criteria and E. coli O157:H7 is found in some samples.