Relationship among fecal coliforms and Escherichia coli in various foods

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dc.authoridÇakır, İbrahim/0000-0001-7775-1871
dc.authoridWorobo, Randy/0000-0002-5211-3125
dc.authorwosidÇakır, İbrahim/AFQ-8937-2022
dc.authorwosidWorobo, Randy/D-8779-2014
dc.contributor.authorDogan-Halkman, HB
dc.contributor.authorÇakir, I
dc.contributor.authorKeven, F
dc.contributor.authorWorobo, RW
dc.contributor.authorHalkman, AK
dc.date.accessioned2024-08-04T20:13:50Z
dc.date.available2024-08-04T20:13:50Z
dc.date.issued2003
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFor much of the twentieth century, coliform bacteria and especially Escherichia coli have been used as indicators of possible post-processing contamination and the presence of E. coli as an indicator of fecal contamination in foods. In this study, 500 foods in 10 different groups, mainly dairy products, delicatessen products, salads, spices, cream cakes and fresh fruit and vegetable samples, were analyzed for the natural contamination of fecal coliforms and E. coli by the standard most probable number (MPN) method. The difference between weighted means of fecal coliforms and E. coli counts were only 0.246 log(10) MPN/g-ml (MPN/gram for solid samples, and MPN/milliliter for liquids). Enumeration results were also evaluated by Pearson's correlation coefficient (r), Cronbach's alpha (alpha) and determination coefficient (r(2)) analysis. According to results, although 33 samples contained only non-E. coli fecal coliforms, the results of reliability analyses indicated that fecal coliform counts and E. coli counts may be used interchangeably (P<0.0001). It can be said that fecal coliform or, preferably E. coli analysis is sufficient for rapid routine determination of fecal contamination, at least for those food groups analyzed in this research.en_US
dc.identifier.doi10.1007/s00217-002-0647-2
dc.identifier.endpage334en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-17144469804en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage331en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-002-0647-2
dc.identifier.urihttps://hdl.handle.net/11616/93879
dc.identifier.volume216en_US
dc.identifier.wosWOS:000184315300009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfecal coliformen_US
dc.subjectEscherichia colien_US
dc.subjectmost probable number techniqueen_US
dc.subjectfoodsen_US
dc.titleRelationship among fecal coliforms and Escherichia coli in various foodsen_US
dc.typeArticleen_US

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