A SURVEY ON BACTERIAL CONTAMINATION OF FRESH TRADITIONAL CHEESES WITH SALMONELLA SPP. AND STAPHYLOCOCCUS AUREUS IN JAHROM, FARS PROVINCE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

DANESHMAND A.A.R.; RASOULI MANOUCHEHR; KARGAR MOHAMMAD; KIANI SIMIN

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian South Medical Journal Year:2007 | Volume:10 | Issue:1 Page(s): 19-26

Download Full-Text

Persian Verion

View:

968

Download:

Cites:

Information Journal Paper

Title

A SURVEY ON BACTERIAL CONTAMINATION OF FRESH TRADITIONAL CHEESES WITH SALMONELLA SPP. AND STAPHYLOCOCCUS AUREUS IN JAHROM, FARS PROVINCE

Author(s)

DANESHMAND A.A.R. | RASOULI MANOUCHEHR | KARGAR MOHAMMAD | KIANI SIMIN | Issue Writer Certificate

Keywords

SALMONELLAQ2

STAPHYLOCOCCUS AUREUSQ2

CHEESEQ3

GASTROENTERITISQ3

Abstract

Background: Milk serves as an excellent culture medium for growth of several kinds of microorganisms. Thus, during the process of CHEESE production, some microbial species such as SALMONELLA spp. and STAPHYLOCOCCUS AUREUS may contaminate the products. Since traditional CHEESE (un-pasteurized) is produced in rural and urban regions in south of Iran under non-hygienic conditions, the aim of this study was to investigate the rate of contamination of fresh traditional CHEESEs with STAPHYLOCOCCUS AUREUS and SALMONELLA spp. produced in Jahrom in the south of Iran. Methods: A total of two hundred samples of fresh traditional CHEESE were collected under sterile and refrigerated condition from urban and rural areas of Jahrom. All samples were evaluated to find microbial contamination using microbiological standard methods. Results: A number of 101 samples (50.5%) were contaminated with STAPHYLOCOCCUS AUREUS. No sample was contaminated with SALMONELLA spp. Conclusion: Considering the high contamination rate of this kind of CHEESE in Iran, its production and distribution should be under-control, and people should be trained about the harmfulness of this product. More studies seem to be necessary to clarify other important agents which can contaminate milk and dairy products, and to determine in which step(s) of production the rate of contamination is higher.

Cites

References

No record.

Cite

APA: Copy

DANESHMAND, A.A.R., RASOULI, MANOUCHEHR, KARGAR, MOHAMMAD, & KIANI, SIMIN. (2007). A SURVEY ON BACTERIAL CONTAMINATION OF FRESH TRADITIONAL CHEESES WITH SALMONELLA SPP. AND STAPHYLOCOCCUS AUREUS IN JAHROM, FARS PROVINCE. IRANIAN SOUTH MEDICAL JOURNAL (ISMJ), 10(1), 19-26. SID. https://sid.ir/paper/33697/en

Vancouver: Copy

DANESHMAND A.A.R., RASOULI MANOUCHEHR, KARGAR MOHAMMAD, KIANI SIMIN. A SURVEY ON BACTERIAL CONTAMINATION OF FRESH TRADITIONAL CHEESES WITH SALMONELLA SPP. AND STAPHYLOCOCCUS AUREUS IN JAHROM, FARS PROVINCE. IRANIAN SOUTH MEDICAL JOURNAL (ISMJ)[Internet]. 2007;10(1):19-26. Available from: https://sid.ir/paper/33697/en

IEEE: Copy

A.A.R. DANESHMAND, MANOUCHEHR RASOULI, MOHAMMAD KARGAR, and SIMIN KIANI, “A SURVEY ON BACTERIAL CONTAMINATION OF FRESH TRADITIONAL CHEESES WITH SALMONELLA SPP. AND STAPHYLOCOCCUS AUREUS IN JAHROM, FARS PROVINCE,” IRANIAN SOUTH MEDICAL JOURNAL (ISMJ), vol. 10, no. 1, pp. 19–26, 2007, [Online]. Available: https://sid.ir/paper/33697/en

Related Journal Papers