The occurence of thermophilic campylobacter (C. jejuni) in raw milk

Çiğ süt veya Campylobacter jejuni (C. jejuni) ile kontamine olmuş süt insanların enteritis olgularının bir etkeni olarak tanımlanmaktadır ve çiğ süt bağlantılı Campylobacter enteritis olguları gelişmiş ve gelişmekte olan ülkelerde halen görülmektedir. Bu çalışmada Kars ve Ardahan bölgesinde sağılır 120 inekten alınan çiğ sütlerde termofilik Campylobacter türlerinin varlığı araştırıldı. 120 örnekten 6'sında (% 5.0) termofilik Campylobacter izole edildi ve bunlar morfolojik ve biyokimyasal testlere dayanarak C. jejuni olarak tanımlandı.

Anahtar Kelimeler:

çiğ süt, biyokimyasal teknikler, izolasyon, Ardahan, Kars, halk sağlığı, bağırsak yangısı, termofilik bakteriler, mikrobiyal bulaşıklık, Campylobacter, Campylobacter jejuni

Çiğ sütlerde termofilik Campylobacter (C. jejuni) varlığının araştırılması

Consumption of raw milk or contaminated milk with Campylobacfer jejuni (C.jejuni) has been described as a cause of human enteritis Campylobacter enteritis associated with consumption of raw milk is still being occurred in developed and in under developed countries. In this study, the presence of thermophilic campylobacters were examined in 120 raw milk samples from individual milking cows in Kars and Ardahan districts. Thermophilic campylobacters were isolated from 6 samples (5.0 %) out of 120 and these were identified as C.jejuni based on morphological and biochemical tests.

Keywords:

raw milk, biochemical techniques, isolation, Ardahan, Kars, public health, enteritis, thermophilic bacteria, microbial contamination, Campylobacter, Campylobacter jejuni,

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