THE STUDIES OF MICROBIAL INFECTION SUCH AS COLIFORM, E .COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA IN TRADITIONAL CHEESE

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SHADAN M.R.; KHOOSHABI F.

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Journal: Zahedan Journal of Research in Medical Sciences Year:2002 | Volume:4 | Issue:1 Page(s): 33-41

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Title

THE STUDIES OF MICROBIAL INFECTION SUCH AS COLIFORM, E .COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA IN TRADITIONAL CHEESE

Author(s)

SHADAN M.R. | KHOOSHABI F. | Issue Writer Certificate

Keywords

MICROBIAL INFECTIONQ3

TRADITIONAL CHEESEQ3

COLIFORMQ3

E .COLIQ4

STAPHYLOCOCCUS AUREUSQ2

SALMONELLAQ2

Abstract

Cheese as a source of protein for human, has a special place in the diets of people all over the world. Occasionally due to lack of hygenic measures this food may lose some of its nutritional values as an important protein source and can from this-way brings about some zoonoses by transmitting pathogens, leading to serious economic losses. The aim of this study was determination of MICROBIAL INFECTION such as COLIFORM, E.Coli ,STAPHYLOCOCCUS AUREUS and SALMONELLA in TRADITIONAL CHEESE. Methode: Zahedan city divided to five districts, 24-sample choosen from each districts.Sample was transferred to the laboratory under sterile condition. and they were analized by microbiological and chemical tests. The deta were analized statistically by using X2 and means. The results indicate that: 94.2 percent of the cheese had COLIFORM contamination greater than the Iraman standards .Statistical analysis also indicated that distribution of COLIFORM per gram of samples was different due to the salt and dry matters contents (p<0.001). COLIFORM in each gram of samples were significantly different considering PH of sample (p<0.005). Generally in 52 percent of the samples were contamineted with E .Coli. Over all 25 percent of the cheese samples were contaminated by STAPHYLOCOCCUS AUREUS greater than the Iranian Standards.In order to improve the sanitary quality of cheese and to reduce the microbial contamination it is recommended to use pasturized milk for cheese prepared from non also important to cheese producer respect sanitary measures during process and preservation of cheese products.

Cites

A SURVEY OF MICROBIAL CONTAMINATION IN TRADITIONAL CHEESE DISTRIBUTED IN MARKAZI PROVINCE IN 2010

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APA: Copy

SHADAN, M.R., & KHOOSHABI, F.. (2002). THE STUDIES OF MICROBIAL INFECTION SUCH AS COLIFORM, E .COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA IN TRADITIONAL CHEESE. ZAHEDAN JOURNAL OF RESEARCH IN MEDICAL SCIENCES (TABIB-E-SHARGH), 4(1), 33-41. SID. https://sid.ir/paper/84347/en

Vancouver: Copy

SHADAN M.R., KHOOSHABI F.. THE STUDIES OF MICROBIAL INFECTION SUCH AS COLIFORM, E .COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA IN TRADITIONAL CHEESE. ZAHEDAN JOURNAL OF RESEARCH IN MEDICAL SCIENCES (TABIB-E-SHARGH)[Internet]. 2002;4(1):33-41. Available from: https://sid.ir/paper/84347/en

IEEE: Copy

M.R. SHADAN, and F. KHOOSHABI, “THE STUDIES OF MICROBIAL INFECTION SUCH AS COLIFORM, E .COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA IN TRADITIONAL CHEESE,” ZAHEDAN JOURNAL OF RESEARCH IN MEDICAL SCIENCES (TABIB-E-SHARGH), vol. 4, no. 1, pp. 33–41, 2002, [Online]. Available: https://sid.ir/paper/84347/en

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