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Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2017 / Cilt: 5 - Sayı: 4

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

SEMİHA YALÇIN
AYLA ÜNVER ALÇAY
Gözde YÜZBAŞIOĞLU
BURCU ÇAKMAK SANCAR
AYSUN SAĞLAM
Pages
294–298
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed that the prevalence of E. coli O157 in food was 2%, and its Keywords: prevalence increased in April and May.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact:The results showed that the prevalence of E. coli O157 in food was 2%, and its Keywords: prevalence increased in April and May.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

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 Keywords: prevalence increased in April and May.

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Cite This Article

YALÇIN, S., ALÇAY, A. Ü., YÜZBAŞIOĞLU, G., SANCAR, B. Ç., SAĞLAM, A. (2017). A Study on Prevalence of Escherichia coli O157 with a Verified Method in Foods. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 5 - Sayı: 4, 294–298. https://ajindex.com/articles/331561

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