Volume 7, Issue 1 (7-2014)                   ijhe 2014, 7(1): 115-122 | Back to browse issues page

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Rezaei M, Yahyaei M, Parviz M, Khodaei motlagh M. A Survey of microbial contamination in Traditional Cheese distributed in Markazi Province in 2010. ijhe. 2014; 7 (1) :115-122
URL: http://ijhe.tums.ac.ir/article-1-5326-en.html
1- Dept. of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- Nanobiotechnology Tehran University, Tehran, Iran
3- Dept. of Animal science, Faculty of Agriculture, Islamic Saveh Azad University, Saveh, Iran
4- Dept. of Animal science, Faculty of Agriculture, Arak university, Arak , Iran , Mmotlagh2002@gmail.com
Abstract:   (5944 Views)

Background and aim: Traditional cheese has a special place in the diets of our community because of cultural, favorite taste, odor and its nutritional values as an important protein source. However, its pathogenic infection can endanger the human being health and cause serious economic losses. The aim of this study was measurement and determination of microbial infection in traditional cheese distributed in Markazi province in 2010. Material and methods: Markazi Province was divided into 10 districts eight sample were chosen from each district at summer, 2011. Samples were transferred to the laboratory under sterile conditions and were analyzed by microbiological tests. The data were analyzed statistically by T-test using SAS software. Results: The results indicated that all of samples had coliform, staphylococcus aurous, mold, and yeast contamination greater than Iranian standards (P<0.001). It was found that 34 percent of the samples had E.coli contamination moreover, 24 and 8 percent of samples had Coagulase-positive staphylococcal and salmonella contamination respectively. Conclusion: These results indicate a notable contamination of traditional cheese with microbial infection in Markazi province.

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Type of Study: Research | Subject: General
Received: 2014/10/19 | Accepted: 2014/10/19 | Published: 2014/10/19

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Comment sent by Moghadam on 2015/06/30
با سلام.
ضمن تشکر از زحمات مسئولین مجله و سایت و نیز تهیه کنندگان مقاله.
مقاله بسیار خوب و با موضوع کاربردی و مفید می باشد؛اما کاش در مقاله اشاره ای به نحوه نگهداری پنیر نمونه برداشته شده (در چه دمایی،در نمک یا در آب بودن آن) نیز اشاره می شد. باتشکر

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