Microflora and Pathogen Bacteria (Salmonella, Klebsiella, Yersinia, Pseudomonas, Aeromonas, Escherichia coli, Staphylococcus aureus) In Urfa Cheese (A Traditional White-Brined Turkish Cheese)

Abstract

Urfa cheese is normally produced from ovine or bovine milk or appropriate mixture of these two especially in Urfa. Urfa cheeses are being manufactured, as regional, by the use of raw milk or scalded milk that has been heated up to 30-35°C. This cheese use to be consumed in the region, without waiting the completion of its maturation period. Gastroenteritis case number in Urfa is considerably high as compared to the other regions. For these reasons 11 different Urfa regional cheeses have been purchased within their brine concentration. They were studied during 0-7th, 30th and 60th day as regard to micro flora and pathogen microorganisms. At the end of micro flora research of Urfa cheeses, Escherichia, Salmonella, Enterobacter, Klebsiella, Pseudomonas, Yersinia, Aeromonas, Hafnia, Serratia, Morgenella and also Cedecea, Citrobacter, Hafnia have been detected. Besides, Staphylococcus (S. aureus) has been determined therein. Steptococcus, Lactococcus, Lactobacillus, Pediococcus, Leuconostoc were identified as well. In our research we have detected that the variety of micro organism are quite a lot in Urfa cheeses. We identified various pathogen bacteria also. It has recommended that the region`s people not consume fresh Urfa cheese.