Study on the contamination rate of traditional white cheese presented in Tabriz Markets to coliforms and pathogenic Escherichia coli

Subject Areas : Food Science and Technology

محمد Pourali-Behzad ¹ , حمید Mirzaei ²

1 - Graduated of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 - Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Received: 2011-06-22 Accepted : 2011-10-30 Published : 2011-11-22

Keywords: Escherichia coli, Iranian Traditional White Cheese, Coliforms,

Abstract :

   Coliforms are considered as hygienic indicator organisms in foodstuffs and Escherichia is one of its genera. Escherichia coli is the most important species of the genus Escherichia and generally is considered as part of natural bacterial flora of human and most animals intestine. Pathogenic Escherichia coli is causative agent of diarrhea in developing countries and areas with poor hygienic condition. The purpose of this study was to investigate the contaminated status of traditional white cheese in Tabriz retails in terms of coliforms, faecal coliforms, Escherichia coli, and pathogenic Escherichia coli. Ninety samples of white cheese were randomly collected from retails of different part of Tabriz. The samples were transferred to the laboratory under refrigerated conditions. Coliforms were counted by means of VRBA with pour plate method at 37±1°C. For Faecal Coliforms Briliant Green Bile broth at 44±0.5 °C were used. For confirming Escherichia coli among coliform bacteria, IMViC tests were applied. Pathogenic Escherichia coli was distinguish by polyvalent antiserums. The results of the study indicated that, the mean of coliforms were estimated at (27.07±1.51) ×105 cfu/ml. The number of coliforms in 88 (98%) samples  was more than the limit allowed by the national standard for Iranian industrial white ripened cheese. Moreover, Sixty-three (70%) of the samples were contaminated to faecal coliforms. Although, 11 (12%) of the samples were contaminated to Escherichia coli, any sample was contaminated to pathogenic Escherichia coli. It can be concluded that, hygienic status of traditional white cheese offered in Tabriz markets was not satisfactory in terms of contamination to coliforms and Escherichia coli is. However, no samples was found positive as pathogenic Escherichia coli.  

References:

• Brenner, K.P., Rankin, C.C., Sivaganesan, M. and Scarpino, P.V. (1996). Comparison of the recoveries of Escherichia coli and total coliforms from drinking water by the MI agar method and the U.S. Environmental protection agency-approved membrane filter method. Applied Enviromentaln Microbiology, 62: 203-208.


• Caplenas, N.R. and Kanarek, M.S. (1984). Thermotolerant non-fecal source Klebsiella pneumoniae: validity of the fecal coliform test in recreational waters. American Journal of Public Health, 74: 1273-1275.


•  Caridi, A., Micari, P., Caparra, P.,  Cufari, A. and Sarullo, V. (2003). Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro. International Dairy Journal, 13: 191-200.


• Cetinkaya, F. and Soyutemiz, G.E. (2006). Microbiological and Chemical changes throughout the manufacture and ripening of Kashar: a traditioral Turkis cheese. Turkish Journal Veterinary and Animal Scince, 30: 397-404.


• Ceylen, Z., Turkoglu, G. and Dayisoylu, K.S. (2003). The microbiological and chemical quality of Sikma cheese produced in Turkey. pakistan Journal of Nutrition, 2: 95-97.


• Coia, J.E., Johnston, Y., Steers, N.J. and Hanson, M.F. (2001). A survey of the prevalence of Escherchia coli O₁₅₇ in raw meats, raw cow's milk and raw- milk cheeses in south-east Scatland. International  Journal of food microbiology, 66: 63-69.


• Conway, P.L. (1995). Microbial ecology of the human large intestine. In: G.R. Gibson and G.T. Macfarlane, eds. p.1-24. Human colonic bacteria: role in nutrition, physiology, and pathology. CRC Press, Boca Raton, FL.


• Estepar, J., Mar Sanchez, M.M., Alonso, L. and Mayo, B. (1999). Biochemical and microbiological characterization of artisanal penamellera cheese: analysis of its indigenous lactic acid bacteria. International Dairy Journal, 9: 737-746.


• Geissler, K., Manafi, M., Amoros, I. and Alonso, J.L. (2000). Quantitative determination of total coliforms and Escherichia coli in marine waters with chromogenic and fluorogenic media. Journal of Applied Microbiology, 88: 280-285.


• Gill, C.O., McGennis, J.C. and Badoni, M. (1996). Use of total or Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process. Internatial Journal of Food Microbiology, 31: 181-196.


• Gouamis, A., Koidis, P. and Papathedorous, K. (2001). The fate of Escherichia coli O₁₅₇:H₇in Myzithra, Anthotyros, and manouriwhey cheese during stage at 2 and 12 ^°C,                                      18: 565-570.


• Grant, M.A. (1997). A new membrane filtration medium for simultaneous detection and enumeration of Escherichia coli and total coliforms. Applied Enviromentaln Microbiology, 63: 3526-4530.


• Iurlina, M.O. and Fritz, R. (2004). Microbiological quality of Port Salut Argentino cheese stored at two temperature treatment. International Journal of food microbiology, 9: 91-99.


• Institute of Standards and Industrial Research of Iran. (1994). Microbiological specification for milk products. 2^nd Edition, ISIRI Number: 2406.


• Karim, G. (2002). Microbiological examination of foods, Tehran University Press, pp. 88-111.


• Laure de byser, M., Dufour, B. and Maire, M. and Lafarge, V. (2001). Implication of milk and milk product in food-borne disease in france and in different industrialized conntries. International Journal of food microbiology, 67: 1-16.


• Manojkumar, M.K.M., Vasudevan, P., Hoagland, T.H., Venkitanara yanan, K. (2004). Inactivation of Escherichia coli O₁₅₇:H₇ and listeria monocytogenes in milk by caprylic acid and mono caprylin. International Journal of food microbiology, 21: 611-616.


• Miriam. O.I. and Rosalia. F. (2004). Microbiological quality of Port Salut Argentino cheese stored at two temprature treatments, Lebensmittel-Wissenchaft und-Technologie, 37: 739-748.


• Neill, M.A., Tarr, P.I., Taylor, D.N. and Trofa, A.F. (1994). Escherichia coli. In Foodborne Disease Handbook. Marcel Decker, Inc. New York, pp. 169-213.


• Oksuz, O., Arici, M., Kurultay, S. and Gumus, T. (2004). Incidence of Escherichia coli O₁₅₇ in raw milk and white pickled cheese manufactured from raw milk in turkey. Food Fontrol, 15: 453-456.


• Rippey, S.R., Adams, W.N. and Watkins, W.D. (1987). Enumeration of fecal coliforms and E. coli in marine and estuarine waters: an alternative to the APHA-MPN approach. Water Pollution Control Federation. 59: 795-798.


• Tamagnini, L.M, and Sousa, G.B., Gonzalez, R.D. and Bude, C.E. (2006). Microbiological characteristics of Crottin goat cheese made in different seasons. Small Ruminant Research, 66: 175-180.


• Su, Y., Ingham, S.C. and Spangenberg, D.S. (2000). Short communication survival of salmonella typhimurium and Escherichia coli O₁₅₇:H₇ in cheese brines. International Journal of food microbiology, 61: 73-79.


• Turantas, F., Unluturk, A. and Gokran, D. (1989). Microbiological and compositional status of Turkish white cheese. Internated Journal of food microbiology, 8:19-24.


• Turkoglu, H., Ceylen, Z.G. and Daysoylu, K.S. (2003). The microbiological and chemical quality of Orgu cheese produced in Turkey. Pakistan Journal of Nutrition, 2: 92-94.


• Varnava-Tello, A., Eleftheriaclou, M., Meta-Loizidou, M., Akkelidou, D. and Nikolaou, A.S. (2002). The microbiological profile at foods in the republic of Cyprus: 13: 110-116.