Enterohaemorrhagic Escherichia coli in Raw Milk and Dairy Products in Libya
Abstract
An increased emphasis has been placed on the microbiological analysis of raw
milk and dairy products designed to evaluate quality and to ensure safety for
human consumption. Many microorganisms such as Escherichia coli can
contaminate raw milk during milking process or via environmental
contamination during different milk-processing methods. Enterohaem- orrhagic
Escherichia coli O157 (EHEC) are a major cause of food-borne illnesses in
humans. A hundred and seven samples of milk and milk products were collected
from some regions (Janzour, Tripoli, Kryamia, Tajoura and Toubrok) in Libya.
In the current study, samples were subjected to microbiological analysis for
enumeration and isolation of Escherichia coli, which were detected by
conventional cultural and molecular method using polymerase chain reaction
(PCR) and partial sequencing of 16S rDNA. Out of the107 samples; 26 positive
sample according to culture characteristics were found to be EHEC O157
included cow's milk 10 % (3/ 28), she-camel's milk 33%(3/ 9), goats milk 17 %
(1/6) and 25 % (7/28) fermented raw milk samples. Samples of fresh locally
made soft cheese (Maasora and Ricotta) were 43% (9/21) and 30% (3/10)
respectively, while none of the ice cream samples revealed any growth, but 12
of these 26 sample were confirmed by partial sequencing of 16SrDNA as
Escherichia coli (E. coli).
Key words: Enterohaemorrhagic Escherichia coli; raw milk; 16S rDNA.
إيناس ماهر عوض علي(1-2016)
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