A Study on Prevalence of Escherichia coli O157 with a Verified Method in Foods

Authors

  • Semiha Yalçın Marmara Food Analysis Laboratory, Istanbul Aydin University, 34295 Istanbul
  • Ayla Ünver Alçay Department of Food Technology, Istanbul Aydin University, 34295 Istanbul
  • Gözde Yüzbaşıoğlu Marmara Food Analysis Laboratory, Istanbul Aydin University, 34295 Istanbul
  • Burcu Çakmak Agrolab Food Analysis Laboratory, 34394 Istanbul
  • Aysun Sağlam Department of Food Quality Control and Analysis, Istanbul Aydin University, 34295 Istanbul

DOI:

https://doi.org/10.24925/turjaf.v5i4.294-298.1005

Keywords:

E. coli O157, verification, food analyses, food pathogen

Abstract

The purpose of this study were to identify the presence of E.coli O157 and to determine its prevalence in foods which were collected from various restaurants, shops and markets in Istanbul. Also, validation of detection method of E. coli O157 in all food stuffs was carried out according to applicability, repeatability, and minimum detection limit (LOD) and false positive and negative analysis based on TS EN ISO 16654 standard method. The results showed that the prevalence of E. coli O157 in food was 2%, and its prevalence increased in April and May.

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Published

04.04.2017

How to Cite

Yalçın, S., Alçay, A. Ünver, Yüzbaşıoğlu, G., Çakmak, B., & Sağlam, A. (2017). A Study on Prevalence of Escherichia coli O157 with a Verified Method in Foods. Turkish Journal of Agriculture - Food Science and Technology, 5(4), 294–298. https://doi.org/10.24925/turjaf.v5i4.294-298.1005

Issue

Vol. 5 No. 4 (2017)

Section

Food Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.