Academic journal article Iranian Journal of Public Health

A SURVEY ON THE PREVALENCE RATE AND ANTIBIOTIC SUSCEPTIBILITY OF ESCHERICHIA COLI IN CONSUMED KOOZEH CHEESES OF URMIA CITY -Iran

Academic journal article Iranian Journal of Public Health

A SURVEY ON THE PREVALENCE RATE AND ANTIBIOTIC SUSCEPTIBILITY OF ESCHERICHIA COLI IN CONSUMED KOOZEH CHEESES OF URMIA CITY -Iran

Article excerpt

Background: Koozeh cheese is of the local traditional cheeses of Azerbaijan and Kurdistan areas of Iran. This cheese is mainly produced with sheep milk, and curdles with rennet. For ripening, it is placed in the jar and buried in ground for 2 to 3 months in cold seasons of year. Escherichia coli is one of the common pathogenic organisms of humans, and also cause spoilage in some foods especially cheese. In the present research, prevalence rate of E. coli in consumed Koozeh cheeses of Urmia city and antibiotic susceptibility of isolates were studied.

Methods: 100 samples of Koozeh cheese were collected randomly from Urmia city retails in the spring of 2013. At first, samples were enriched in lactose broth, and then trans- ferred to EC broth tube containing duram and incubated at 45°C for 24-48 h. Positive tubes (gas formation) streaked on EMB agar, and for confirmation of E. coli related standard biochemical tests were done. Antibiotic susceptibility of E. coli isolates were determined by disk diffusion method using ampicillin (AM), ceftriaxone (CRO), chloramphenicol (C), erythromycin (E), gentamicin (GM) and sulfadiazine trime- thoprim (SXT) antibiotics. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.