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Information Journal Paper

Title

Evaluation of Microbial Contamination of Dried Black Curd (Gharahghorut) Produced in Iran

Author(s)

 Chizari Mojtaba | HOSSEINI SEYED MASOUD | MOHAMMADI ALI | FAKHARI JAVAD | MASHHADI MOHAMMADZADEH VAZIFEH MOJTABA | Issue Writer Certificate 

Pages

  48-54

Keywords

Dried black curd (DBC) 

Abstract

 Background and objectives: Dried Black Curd (DBC), also known as Gharahghorut (Persian), is a dairy product produced from curd of yogurt or doogh. The aim of this study was to evaluate Microbial Contamination of industrially and traditionally produced DBC in Iran. Methods: Four DBC brands holding certification of the Institute of Standards and Industrial Research of Iran (ISIRI), Iran Ministry of Health and Medical Education (IMHME) and ISO were purchased from a market in Tehran, Iran. Microbial monitoring for presence of coliform, Escherichia coli, coagulasepositive Staphylococcus aureus, mold and yeast was performed using different basic, enriched, selective and differential media including peptone water agar, MacCankey agar, blood agar and brain heart infusion agar, etc. according to the ISIRI standards (No. 13299). Results: None of the tested samples had Microbial Contamination. However, in one traditional DBC sample, the population of mold and yeast was higher than the acceptable level defined by the ISIRI standard. Conclusion: We found no contamination with coagulasepositive S. aureus, E. coli and coliforms in four brands of traditionally and industrially produced DBC in Iran. This indicates that the hygienic practices designated by the IMHME are well-implemented in the industrial sector. However, the mold and yeast contamination in traditionally produced DBC should be prevented by applying hygienic practices during the process of manufacturing and distribution.

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    Cite

    APA: Copy

    Chizari, Mojtaba, HOSSEINI, SEYED MASOUD, MOHAMMADI, ALI, FAKHARI, JAVAD, & MASHHADI MOHAMMADZADEH VAZIFEH, MOJTABA. (2020). Evaluation of Microbial Contamination of Dried Black Curd (Gharahghorut) Produced in Iran. MEDICAL LABORATORY JOURNAL, 14(6), 48-54. SID. https://sid.ir/paper/782152/en

    Vancouver: Copy

    Chizari Mojtaba, HOSSEINI SEYED MASOUD, MOHAMMADI ALI, FAKHARI JAVAD, MASHHADI MOHAMMADZADEH VAZIFEH MOJTABA. Evaluation of Microbial Contamination of Dried Black Curd (Gharahghorut) Produced in Iran. MEDICAL LABORATORY JOURNAL[Internet]. 2020;14(6):48-54. Available from: https://sid.ir/paper/782152/en

    IEEE: Copy

    Mojtaba Chizari, SEYED MASOUD HOSSEINI, ALI MOHAMMADI, JAVAD FAKHARI, and MOJTABA MASHHADI MOHAMMADZADEH VAZIFEH, “Evaluation of Microbial Contamination of Dried Black Curd (Gharahghorut) Produced in Iran,” MEDICAL LABORATORY JOURNAL, vol. 14, no. 6, pp. 48–54, 2020, [Online]. Available: https://sid.ir/paper/782152/en

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