Journal of Isfahan Medical School

Journal of Isfahan Medical School

Bacterial and Mold Contamination of Milk and Dairy Products Distributed By Traditional or Commercial Producers in Isfahan, Iran, In 2015

Document Type : Original Article (s)

Authors
Masoud Sami 1
Hamidreza Falahati 2
Ziyaaddin Keshavarzpour 3
Rasoul Mohammadi 4
1 Associate Professor, Food Security Research Center AND Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
2 Deputy of Food and Drugs, Isfahan University of Medical Sciences, Isfahan, Iran
3 MSc Student, Food Security Research Center AND Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
4 Assistant Professor, Department of Medical Parasitology and Mycology, School of Medicine AND Infectious Diseases and Tropical Medicine Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract
Background: Milk is an important component of the food pyramid and can provide a lot of human daily nutritional needs. Dairy products can be contaminated to various bacteria and fungi. This study aimed to investigate the contamination of traditional and industrial milk and dairy products in Isfahan, Iran, and also identification of molds by using phenotypic methods.Methods: 155 samples were randomly collected in Isfahan. Specimens were identified by phenotypic tests and data was analyzed using the SPSS software.Findings: There was no relationship between traditional and commercial contamination of dairy products with coliform and Escherichia coli (P = 0.79). Penicillium spp. and Candida orthopsilosis had the most (33.5%) and the least (1.2%) prevalence among isolates, respectively. Majority of molds were isolated from cheese and yogurt. The average contamination of mold in traditional products is significantly higher than commercial products (P>  0.001).Conclusion: Sanitation and apply appropriate standards for dairy products in order to prevent secondary contamination and health standards in traditional units need to be ensuring the safety of dairy products.
Keywords
Bacterial and fungal contamination
Dairy Products
Industrial
Traditional
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Journal of Isfahan Medical School
Volume 34, Issue 387 - Serial Number 387
May and June 2016
Pages 712-717

  • Receive Date 13 January 2016
  • Accept Date 06 April 2022