Isolation of Yersinia enterocolitica in Turkish cheese varieties
Küçük Resim Yok
Tarih
2007
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Indian Veterinary Journal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Y. enterocolitica has been implicated in food borne outbreaks and can be transmitted through milk (Stem et al. 1979). The types of infection reported include gastroenteritis, terminal ileitis, mesenteric lymphadenitis septicaemia, meningitis and skin or eye infections (Moustafa et al., 1983a). Y. enterocolitica can not survive pasteurization and consequently the incidence of the organism in pasteurized milk is much lower than in raw milk (Mantis et al 1982). Therefore its presence should be attributed to improper pasteurization or more likely to post - pasteurization contamination. In Turkey the most consumed cheese varieties are white pickled, kasar and tulum. Kasar and tulum cheeses are produced from raw milk in rural regions. The post contamination of pasteurized milk in the production and consumption of cheese before aging are also potential hazards for Y. enterocolitica. The aim of this study was to determine the incidence of Y. enterocolitica in white pickled, kasar and tulum cheeses in Turkey.
Açıklama
Anahtar Kelimeler
Kaynak
Indian Veterinary Journal
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
84
Sayı
10
