Bacterial Contamination of Traditional Cheeses of Maku City with Coagulase-Positive Staphylococci

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Rezaei Darzikola Fatemeh; TUKMECHI AMIR; Jafarzadeh Moghaddam Maryam

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:1 Page(s): 161-172

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Title

Bacterial Contamination of Traditional Cheeses of Maku City with Coagulase-Positive Staphylococci

Author(s)

Rezaei Darzikola Fatemeh | TUKMECHI AMIR | Jafarzadeh Moghaddam Maryam | Issue Writer Certificate

Keywords

Coagulase positive

Staphylococcus aureus

Traditional cheeses

Maku

Abstract

Dairy products play an important role in the nutrition and health of people and cheese is a source of protein, fat, and minerals. Due to its high importance, it has a special position in the diet of the people. However, its contamination with pathogenic microorganisms such as staphylococci can endanger human health. In this study, 46 traditional kinds of cheese including 23 samples of salt water cheese and 23 samples of pot (Kope) cheese were prepared from different regions of the city of Maku and the rate of Staphylococcus aureus coagulase positive was evaluated by culture method. The results of biochemical tests showed that 28. 2 % of the traditional cheeses had Staphylococcus aureus coagulase which 17. 3 % of them were salted cheese and 10. 9 % of them were pot (Kope) cheese. The results of most probable number test showed that 19. 5 % of traditional cheeses had more than 110 colonies per gram of cheese. It was found that 6. 5 % of pot (Kope) cheese and 13 % of salt water cheeses had an infection rate of more than 110 colonies per gram of cheese. Regarding the high prevalence of Staphylococcus aureus infection in these traditional cheeses, milk heating and compliance with hygienic conditions are essential for the preparation of these cheese.

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APA: Copy

Rezaei Darzikola, Fatemeh, TUKMECHI, AMIR, & Jafarzadeh Moghaddam, Maryam. (2021). Bacterial Contamination of Traditional Cheeses of Maku City with Coagulase-Positive Staphylococci. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(1 ), 161-172. SID. https://sid.ir/paper/1067715/en

Vancouver: Copy

Rezaei Darzikola Fatemeh, TUKMECHI AMIR, Jafarzadeh Moghaddam Maryam. Bacterial Contamination of Traditional Cheeses of Maku City with Coagulase-Positive Staphylococci. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(1 ):161-172. Available from: https://sid.ir/paper/1067715/en

IEEE: Copy

Fatemeh Rezaei Darzikola, AMIR TUKMECHI, and Maryam Jafarzadeh Moghaddam, “Bacterial Contamination of Traditional Cheeses of Maku City with Coagulase-Positive Staphylococci,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 1 , pp. 161–172, 2021, [Online]. Available: https://sid.ir/paper/1067715/en

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