Some Pathogenic Bacteria Isolated and Identified from Traditionally Produced Turkish White Cheese

Abstract

In this study, some pathogens in the flora of the traditionally produced White Cheese were determined through molecular methods, and their phylogenetic similarities were analysed. Eight different species of pathogenic bacteria (Citrobacter braakii, Hafnia paralvei, Klebsiella grimontii, Klebsiella grimontii, Raoultella ornithinolytica, Raoultella terrigena, Serratia liquefaciens, Serratia plymuthica) were identified in the flora of White Cheese, and Klebsiella grimontii was determined to be dominant in the flora. In the literature, there are no studies that have discovered Klebsiella grimontii in cheese or dairy products. In addition, there are no studies that have detected Kosakonia sacchari, which is another pathogenic bacterium that we have identified, in cheese. 
 This study has revealed some pathogenic flora in traditionally produced White Cheese.

Biocide Tolerance and Impact of Sanitizer Concentrations on the Antibiotic Resistance of Bacteria Originating from Cheese

“…One of the kashkaval-type cheeses contained Raoultella ornithinolytica, which was identified in traditionally produced Turkish white cheese [62]. The number of infections associated with R. ornithinolytica has increased, but this bacterium is hard to differentiate from K. oxytoca, Enterobacter aerogenes, and Raoultella sp.…”