A study on enteropathogenic Escherichia coli isolated from domestic Iranian soft cheese

Abstract

The aim of the present study was to determine the prevalence of contamination of the domestic Iranian soft cheese with EPEC serogroupes in south-eastern Iran-Kerman. Seventy-seven random samples of domestic Iranian soft cheese were collected from different groceries and markets in sterile conditions, cultured in selective media and examined for biochemical tests. Among the 77 samples, E coli was isolated from 76 (98.70%) of them and 15 (19.48%) of the isolates were EPEC. Eight EPEC identified serogroups were included: O26(I), O86(II), O114(IV), O142 (IV and I), O119(II), O128(III), and O127(II). All these types are pathogens. O127 was the most prevalent serogroup, followed by O128 and O119. The occurrence of a high proportion of E coli in our cheese samples may be due to lack of proper sanitation and absence of pasteurization of milk used for cheese making. Therefore, stringent hygienic measures must be followed and pasteurization of milk should be imposed to prevent contamination of cheese with coliforms, thus avoiding additional outbreaks of food-borne illness caused by E coli.