Occurrence of Enteropathogenic Escherichia coli Serotypes in Butter

Abstract

A total of 30 samples of butter analysed during the course of the investigation showed that fecal coliforms were absent from only 13.3% of samples. One hundred forty colonies of fecal coliforms were biochemically characterized with the following types obtained (Escherichia sp. 41.4%, Enterobacter sp. 25.7%, Citrobacter sp. 20%, Klebsiella sp. 10%). Five different serotypes, namely 0 125 K70(2), 0 142K86(1), 0 127K63(1), 0 114 K90(2), 0 111 K58(1) were detected in 7 of 58 Escherichia coli isolates and 51 strains were untypable. Three strains produced heat stable (ST) enterotoxin and belonged to the enteropathogenic serotype. The antibiotic resistance patterns of coliform strains are presented.

Microbiological Attributes of Turkish Butters Sold Under Market Conditions

“…coli O157:H7 has been responsible for outbreaks of infections associated with dairy products (Meng et al, 2001). Enteropathogenic E. coli is known to be able to survive in butter and during butter production facilities (Abbar and Mohamed, 1987). Özalp et al (1978) indicated that average content of coliform microorganisms in butter sold in different regions of Turkey was 5.8 cfu.g -1 .…”