KaydedilenlerDerginizi ekleyin

Dergiler / Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi / 2018 / Cilt: 6 - Sayı: 2

Detection of Pathogen Candida spp. Isolated from Butter

Ozen YURDAKUL
Seval Sevgi KIRDAR
Erhan KEYVAN
Sayfa
67–71
Yayın Tarihi
2018-12-30
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

In order to ensure food safety, it is necessary to determine the rate of yeast and mold and the detection of pathogen yeasts in microbiological analyses.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Yeasts may affect food safety and quality causing spoilage in foods.
📊
Temel Bulgular & Veri:In this study, 100 butter samples were analyzed from public bazaars.
💡
Sonuç & Katkı:In order to ensure food safety, it is necessary to determine the rate of yeast and mold and the detection of pathogen yeasts in microbiological analyses.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Butter · Candida spp. · public health

Abstract

Yeasts may affect food safety and quality causing spoilage in foods. Also, yeasts can be used as starter culture in the production of traditional and industrial products. Candida species are important for hospital infections which have been able to infect to humans via food in recent years. The aim of this study was to evaluate the incidence of pathogen Candida spp. in butter. In this study, 100 butter samples were analyzed from public bazaars. Candida spp. was detected 10 % of butter samples. C. albicans, C. albicans and C. krusei, C. tropicalis, C. krusei were isolated 4%, 3%, 2%, 1% from Candida spp. positive butter samples, respectively. According to this data, presence of pathogen Candida spp. in butter samples can cause significant problems in public health. In order to ensure food safety, it is necessary to determine the rate of yeast and mold and the detection of pathogen yeasts in microbiological analyses.

🔖

Bu Makaleye Atıf Yap

YURDAKUL, O., KIRDAR, S. S., KEYVAN, E. (2018). Detection of Pathogen Candida spp. Isolated from Butter. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, Cilt: 6 - Sayı: 2, 67–71. https://ajindex.com/articles/790472

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (16)

  1. Akpan, A., Morgan, R., 2002. Oral candidiasis. Postgraduate Medical Journal 78, 455–459.
  2. Betts, G.D., Linton, P., Betteridge, R.J., 1999. Food spoilage yeasts: effects of pH, NaCl and temperature on growth. Food Control 10, 27–33.
  3. Cooper, B., Margarita, S., 1985. Yeast of medical importance. In: Balows A, Hausler W, Hermann K, et al. (eds) Manual of Clinical Microbiology. American Society for Microbiology, Washington DC, pp 526–541
  4. Crawshaw, W.M., MacDonald, N.R., Duncan, G., 2005. Outbreak of Candida rugosa mastitis in a dairy herd after intramammary antibiotic treatment. The Veterinary Record 156, 812–3.
  5. Devi, L., Maheshwari, M., 2014. Speciation of Candida Species Isolated From Clinical Specimens by Using Chrom Agar and Conventional Methods. International Journal of Scientific and Research Publications 4, 1–2.
  6. El-Diasty, E.M., Salem, R.M., 2009. Incidence of lipolytic and proteolytic fungi in some milk products and their public health significance. Arab Journal of Biotechnology 12, 49–56.
  7. El-Sharoud, W.M., Belloch, C., Peris, D., Querol, A., 2009. Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products. Journal of Food Science 74, M341–M346. Fleet, G.H., 2007. Yeasts in foods and beverages: impact on product quality and safety. Current Opinion in Biotechnology 18, 170–175.
  8. Hayaloglu, A., Konar, A., 2001. Comparative Study on Microbiological Quality of Butter Produced from Yogurt and Cream in Malatya Region. Journal of Association of Food Technology 26, 429–435.
  9. Henin, A.Y., Kaldes, Y.T., 1992. Microbiological evaluation of cooking butter manufactured in Minia Governorate. J, 2, 2. Beni Suef Veterinary Medical Journal 2, 291–297.
  10. Hommel, R.K., 2014. Candida. In: Batt C, Tortorello M (eds) Encyclopedia of Food Microbiology, Second. Academic Press, New York, pp 367–373.
  11. Karagözlü, N., Ergönül, B., 2008. Microbiological Attributes of Turkish Butters Sold Under Market Conditions. Journal für Verbraucherschutz und Lebensmittelsicherheit 3, 376–379.
  12. Koburger, J., Marth, E., 1984. Yeasts and Moulds. In: Speck M (ed) Compendium of Methods for the Examination of Foods. APHA, Washington DC, pp 197–202.
  13. Konemann, W., Allen, S., Janda, M., 1997. Color Atlas and Textbook of Diagnostic Microbiology. In: 5th edn. Lippincott, New York, pp 963–1069.
  14. Kumamoto, C.A., 2011. Inflammation and gastrointestinal Candida colonization. Current Opinion in Microbiology 14, 386–391.
  15. Kwak, H. S., Ganesan, P., & Al Mijan, M., 2013.
  16. Butter, Ghee, and Cre