Detection of Pathogen Candida spp. Isolated from Butter

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.