Prevalence of thermophilic Campylobacter spp. in raw milk

被引：0

作者：

Oermeci, E. ^{[1
]}

Oezdemir, H. ^{[1
]}

机构：

[1] Ankara Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-06110 Ankara, Turkey

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2007年 / 62卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The prevalence of thermophilic Campylobacter spp. was determined in 100 raw milk samples during the period March-July 2006. Overall, 17 (17%) of the raw milk samples tested positive for thermophilic Campylobacter spp. Campylobacter jejuni was isolated from 14 (14%) of the samples. A total of 63 thermophilic Campylobacter strains were isolated and the species distribution among these strains was 51 (80.8%) C. jejuni, and 12 (19.1) C. coli. The results confirm that consumption of milk products manufactured from unpasteurised milk carries a potential risk to public health. Thus, great attention must be paid to milking hygiene of farms to prevent the contamination of raw milk with thermophilic Campylobacter.

引用

页码：264 / 265

页数：2

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