Effect power levels in microwave of E.Coli O 157:H7 from bovine milk and Soft Cheese samples in Babylon Province

Najm Hadi Najim, Amer Jebur Obayes AL-Isawi

Abstract


Colonies of E.Coli O157:H7 were isolated from 80 locally produced Cow's and Buffalo's soft cheese samples that were collected randomly at weekly intervals (5 samples/week) from various retail markets in different locations of babylon province during two climatic periods(40 samples /species/season) where the first periad was extended from the begining of December 2015 to the end of February 2016 while the second period was extended from the begining of July to the end of September 2016.In addition,50 fresh cattle faecal samples were collected from different farms in babylon province for the isolation of E.Coli O157:H7.The identification of E.Coli O157:H7 isolates were confirmed based on their cultural, biochemical and seralogical characteristics using the commercial latex agglutination test kit .Data revealed that there was a significant (P≤ 0.05) seasonal variation in the prevalence of E.Coli O157:H7 where all Cow's and Buffalo's soft cheese samples had significantly (P≤ 0.05) higher prevalence of E.Coli O157:H7 in summer season (50% and 40% respectively) than in winter season (25% and 15% respectively).It was found that all of the 80 bovine soft cheese samples had significantly (p≤0.05) higher prevalence of E.Coli O157:H7 in summer (45%) than in winter (20%) seasons.
In addition to that, all the 50 bovine faecal samples had significantly (P≤ 0.05) higher prevalence of E.Coli O157:H7 in summer (72%) than in winter (40%) seasons. Complete elimination of viable E.Coli O157:H7 was achieved when the inoculated milk was subjected to the microwave power level of 900 watts after 30 seconds of exposure. Complete elimination of viable E.Coli O157:H7 was acheived when the contaminated soft cheese samples were subjected to the microwave power level of either 300 or 450 watts for 60 seconds of exposure.

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