Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması
Escherichia coli is the name of a type of bacteria that lives in human intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can cause diseases. The worst type of E. coli, known as E. coli O157:H7, causes bloody diarrhea and also sometimes causes kidney...
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Kyrgyz Turkish Manas University
2015-05-01
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| Series: | MANAS: Journal of Engineering |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/575947 |
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| author | F. Kök Evren Sezgin |
| author_facet | F. Kök Evren Sezgin |
| author_sort | F. Kök |
| collection | DOAJ |
| description | Escherichia coli is the name of a type of bacteria that lives in human intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can cause diseases. The worst type of E. coli, known as E. coli O157:H7, causes bloody diarrhea and also sometimes causes kidney failure and even death. E. coli O157:H7 makes a toxin called Shiga toxin and is known as a shiga toxinproducing E. coli (STEC). Cattle are thought to be the main source of E. coli O157:H7, and bovine products have often been implicated in food borne infections. E. coli O157:H7 was first recognised as a human pathogen in 1982. Since then, this serotype has been identified in many countries as the predominant cause of hemorrhagic colitis and subsequent severe and sometimes fatal conditions, haemolytic uremic syndrome (HUS) and thrombotic thrombocytopenic purpura (TTP). This study was carried out to investigate the presence of Escherichia coli O157:H7 serotype in minced beef and uncooked beef burgers collected from butcher shops and supermarkets located in Aydin region. For this purpose, 30 minced beef and 50 uncooked hamburger meatballs purchased from different supermarkets and butcher shops were analyzed for the presence of Escherichia coli O157:H7 serotype. A total of 12 samples were isolated as E. coli O157 serotypes from 6 minced beef and 6 uncooked hamburger meatballs by conventional culture techniques. A total of 10 samples were identified as the H7 serotype isolated from 4 minced beef and 6 uncooked hamburger meatballs. In conclusion, presence of E. coli O157:H7 in minced beef and hamburger is indicated that the product might be contaminated with E. coli O157:H7 in any stages of the production line. Adequate heating process for all ground beef and hamburger meat balls during cooking should be applied in order to eliminate this pathogen organism. Ground meat and hamburger meatballs should be cooked properly and internal temperature of meat products should be at least 72°C |
| format | Article |
| id | doaj-art-ceabe4fbf2a14f1882d5f9ee58a43249 |
| institution | OA Journals |
| issn | 1694-7398 |
| language | English |
| publishDate | 2015-05-01 |
| publisher | Kyrgyz Turkish Manas University |
| record_format | Article |
| series | MANAS: Journal of Engineering |
| spelling | doaj-art-ceabe4fbf2a14f1882d5f9ee58a432492025-08-20T02:04:27ZengKyrgyz Turkish Manas UniversityMANAS: Journal of Engineering1694-73982015-05-013158691437Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının AraştırılmasıF. KökEvren SezginEscherichia coli is the name of a type of bacteria that lives in human intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can cause diseases. The worst type of E. coli, known as E. coli O157:H7, causes bloody diarrhea and also sometimes causes kidney failure and even death. E. coli O157:H7 makes a toxin called Shiga toxin and is known as a shiga toxinproducing E. coli (STEC). Cattle are thought to be the main source of E. coli O157:H7, and bovine products have often been implicated in food borne infections. E. coli O157:H7 was first recognised as a human pathogen in 1982. Since then, this serotype has been identified in many countries as the predominant cause of hemorrhagic colitis and subsequent severe and sometimes fatal conditions, haemolytic uremic syndrome (HUS) and thrombotic thrombocytopenic purpura (TTP). This study was carried out to investigate the presence of Escherichia coli O157:H7 serotype in minced beef and uncooked beef burgers collected from butcher shops and supermarkets located in Aydin region. For this purpose, 30 minced beef and 50 uncooked hamburger meatballs purchased from different supermarkets and butcher shops were analyzed for the presence of Escherichia coli O157:H7 serotype. A total of 12 samples were isolated as E. coli O157 serotypes from 6 minced beef and 6 uncooked hamburger meatballs by conventional culture techniques. A total of 10 samples were identified as the H7 serotype isolated from 4 minced beef and 6 uncooked hamburger meatballs. In conclusion, presence of E. coli O157:H7 in minced beef and hamburger is indicated that the product might be contaminated with E. coli O157:H7 in any stages of the production line. Adequate heating process for all ground beef and hamburger meat balls during cooking should be applied in order to eliminate this pathogen organism. Ground meat and hamburger meatballs should be cooked properly and internal temperature of meat products should be at least 72°Chttps://dergipark.org.tr/en/download/article-file/575947kıymahamburgere. coli o157:h7köftekıymahamburgere. coli o157:h7köfte |
| spellingShingle | F. Kök Evren Sezgin Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması MANAS: Journal of Engineering kıyma hamburger e. coli o157:h7 köfte kıyma hamburger e. coli o157:h7 köfte |
| title | Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması |
| title_full | Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması |
| title_fullStr | Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması |
| title_full_unstemmed | Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması |
| title_short | Aydın’da Tüketime Sunulan Kıyma Ve Hamburger Köftelerde Escherichia Coli O157:h7 Varlığının Araştırılması |
| title_sort | aydin da tuketime sunulan kiyma ve hamburger koftelerde escherichia coli o157 h7 varliginin arastirilmasi |
| topic | kıyma hamburger e. coli o157:h7 köfte kıyma hamburger e. coli o157:h7 köfte |
| url | https://dergipark.org.tr/en/download/article-file/575947 |
| work_keys_str_mv | AT fkok aydındatuketimesunulankıymavehamburgerkoftelerdeescherichiacolio157h7varlıgınınarastırılması AT evrensezgin aydındatuketimesunulankıymavehamburgerkoftelerdeescherichiacolio157h7varlıgınınarastırılması |