Detection of Pathogen Candida spp. Isolated from Butter

Year 2018, Volume: 6 Issue: 2, 67 - 71, 30.12.2018

Ozen Yurdakul , Seval Sevgi Kırdar , Erhan Keyvan

https://doi.org/10.24998/maeusabed.495679

Cited By: 1

Abstract

Yeasts may affect
food safety and quality causing spoilage in foods. Also, yeasts can be used as starter culture in the
production of traditional and industrial products. Candida species are important for hospital infections which have
been able to infect to humans via food in recent years. The aim of this study was
to evaluate the incidence of pathogen Candida
spp. in butter. In this study, 100 butter samples were analyzed from public
bazaars. Candida spp. was detected 10
% of butter samples. C. albicans, C.
albicans and C. krusei, C.
tropicalis, C. krusei were
isolated 4%, 3%, 2%, 1% from Candida spp.
positive butter samples, respectively. According to this data, presence of pathogen Candida spp. in butter samples can cause
significant problems in public health. In order to ensure food safety, it is
necessary to determine the rate of yeast and mold and the detection of pathogen
yeasts in microbiological analyses.

Keywords

Butter, Candida spp., public health, yeast and mold

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