Vural, AydinErkan, Mehmet EminGuran, Husnu Sahan2024-04-242024-04-2420101300-6045https://hdl.handle.net/11468/22273In this study, totally 105 Orgu Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli 0157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%. 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Orgu Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.eninfo:eu-repo/semantics/closedAccessOrgu CheeseMicrobiological PropertiesQualityAntibiotic ResistanceArticle16S53S58WOS:000281800200010Q4