Gokmen, MukadderatTekinsen, Kemal KaanGurbuz, Umit2020-03-262020-03-262010Gökmen, M., Tekinşen, K. K., Gürbüz, Ü. (2010). Presence of Enterobacter Sakazakii in Milk Powder, Whey Powder and White Cheese Produced in Konya. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(Suppl-A), 163-166.1300-6045https://hdl.handle.net/20.500.12395/25177Enterobacter sakazakii has been caused foodborne illnesses through consumption of a variety of foods such as milk powder, cheese, sausage, particularly infant foods. In this study, the presence of E. sakazakii were investigated in 60 milk powder, 50 whey powder and 50 white cheese. ISO/TS 22964 (IDF/RM 210) method was used for detection E. sakazakii. E. sakazakii was identified from milk powder 5% (3/60), white cheese 4% (2/50). E. sakazakii was not detected in whey powder. According to Commission Regulation (EC) and Turkish Food Codex Microbiological Criteria Communique E. sakazakii must not present in infant formulae, formulae for special medical purposes and follow-on formulae. Also in many countries, E. sakazakii infections associated with most of the milk-based products that have been reported. In conclusion, the results indicate that milk powder and white cheese produced some dairy plants in Konya presents a risk in terms of human health and the necessary precaution will have to be taken to carry out effective sanitary practices in the plants.eninfo:eu-repo/semantics/openAccessE. sakazakiiMilk powderWhey powderWhite cheeseArticle16S163S166WOS:000281800200028Q4