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Information Journal Paper

Title

Review of Brucella contamination in Milk and its products of Iran

Pages

  83-94

Abstract

 Brucellosis or Malta-Fever, is a zoonotic disease that cause by gram negative Brucella bacteria and is a serious health problem in the Mediterranean area. It usually transmitted to humans from livestock or tainted livestock products. Brucellosis in humans followed by consumption of raw Milk, its products and soft cooked meat. It’ s endemic as well as in our country and it has increased in recent years. Regarding the health of Milk and its products due to the high value in humans food is paramount important and contamination of Milk and its products from important ways of disease transferring, therefore in this article provides overview of dairy-products contamination as one the important transfer ways since 1948 to 2016. There are several methods to diagnose, but in recent years, according to the molecular methods such as PCR or serology ones as ELISA due to the sensitivity and a high degree of accuracy are payed attention. Prevention, control and eradicate program of brucellosis have been different according to the economic condition various in countries and broadly eradicate and control of brucellosis is important from tow aspects of health and economic. Raise up awareness of poultry-mans and educating consumers by the mass media and raise up awareness about transferable disease from Milk and its products can be useful.

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    APA: Copy

    SHAKERIAN, AMIR, nouri, sahar, & Nodargah, Mohammad. (2018). Review of Brucella contamination in Milk and its products of Iran. JOURNAL OF FOOD MICROBIOLOGY, 5(1 ), 83-94. SID. https://sid.ir/paper/250740/en

    Vancouver: Copy

    SHAKERIAN AMIR, nouri sahar, Nodargah Mohammad. Review of Brucella contamination in Milk and its products of Iran. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;5(1 ):83-94. Available from: https://sid.ir/paper/250740/en

    IEEE: Copy

    AMIR SHAKERIAN, sahar nouri, and Mohammad Nodargah, “Review of Brucella contamination in Milk and its products of Iran,” JOURNAL OF FOOD MICROBIOLOGY, vol. 5, no. 1 , pp. 83–94, 2018, [Online]. Available: https://sid.ir/paper/250740/en

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