Detection of Escherichia Coli O157:H7 from Beef Doner Kebabs Sold in Kars

Zeynep ULUKANLI, Perihan ÇAVLI, Mehmet TUZCU
1.861 637

Abstract


In this study, a total of 80 cooked doner samples collected from various restaurants in Kars during May and June, 2004 were analyzed for the presence of Escherichia coli O157:H7. Samples were pre-enriched in modified EC broth+novobiocin (mEC+n). Sorbitol MacConkey Agar, supplemented with 0.05 mg Cefixime and 2.5 mg Tellurite (CT-SMAC agar) and Violet Red Bile + MUG Agar media were used in the isolation of E. Coli O157:H7 colonies. Presumptive colonies were subjected to biochemical tests and confirmed by using E. Coli O157 latex test kit. Out of 80 doner samples, thirty seven doner samples (46.25%) gave positive results for the presumptive E. coli O157 colonies. Out of these, only twenty-one (26.25%) samples positive for E. coli O157 complied well with the biochemical tests. Seven (8.75%) isolates positive for E. coli O157 could not be confirmed by the biochemical tests. Four of these were identified as Citrobacter freundii and remaining three as Hafnia alvei. Using H7 antiserum, only nine (11.25%) of the 37 doner isolates were found to be positive for E. coli O157:H7. The occurrence of E. coli O157:H7 serotype in cooked doners indicates that there may be a potential risk for public health from inadequately cooked and/or recontaminated cooked doner kebabs.

 

Key Words: E. coli O157:H7, beef meat, doner kebab, public health.

 


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