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A Survey of microbial contamination in Traditional Cheese distributed in Markazi Province in 2010
M Rezaei, M Yahyaei, M Parviz, M Khodaei Motlagh,
Volume 7, Issue 1 (7-2014)
Abstract

Background and aim: Traditional cheese has a special place in the diets of our community because of cultural, favorite taste, odor and its nutritional values as an important protein source. However, its pathogenic infection can endanger the human being health and cause serious economic losses. The aim of this study was measurement and determination of microbial infection in traditional cheese distributed in Markazi province in 2010. Material and methods: Markazi Province was divided into 10 districts eight sample were chosen from each district at summer, 2011. Samples were transferred to the laboratory under sterile conditions and were analyzed by microbiological tests. The data were analyzed statistically by T-test using SAS software. Results: The results indicated that all of samples had coliform, staphylococcus aurous, mold, and yeast contamination greater than Iranian standards (P<0.001). It was found that 34 percent of the samples had E.coli contamination moreover, 24 and 8 percent of samples had Coagulase-positive staphylococcal and salmonella contamination respectively. Conclusion: These results indicate a notable contamination of traditional cheese with microbial infection in Markazi province.


Measurement of toxic and essential metal in yogurt and kashk and risk assessment by Latin Hypercube method
Mojtaba Moazzen, Amir Mohammad Mortazavian, Nabi Shariatifar, Sara Sohrabvandi, Elham Khanniri, Seyedeh Mahsa Khodaei,
Volume 18, Issue 1 (5-2025)
Abstract
Background and Obejective: Many elements can naturally or artificially enter human food and pose risks to human health. Some of these elements are toxic, while others are essential for humans. The purpose of this study is to investigate the concentrations of toxic elements (aluminum (Al), arsenic (As), cadmium (Cd), nickel (Ni), and lead (Pb)) and essential elements (cobalt (Co), chromium (Cr), iron (Fe), manganese (Mn), and zinc (Zn)) in yogurt and kashk samples.
Materials and Methods: In this study, the concentration of 10 elements was measured using an ICP-OES device in 48 samples (with two repetitions each) of yogurt and kashk collected from Tehran. The risk associated with human exposure to these metals was then calculated using the Latin Hypercube method.
Results: The results showed that in all samples, the highest and lowest average concentrations of essential elements (in µg/kg) were attributed to iron (567.53) and cobalt (10.58), respectively. Similarly, the highest and lowest average concentrations of toxic elements were attributed to arsenic (28.60) and cadmium (1.08), respectively.
Conclusion: Finally, it can be concluded that the average concentration of all elements—except for Pb, Co, and Cd—was higher in kashk than in yogurt. Additionally, the average concentration of all elements was below the established standards. However, the risk analysis results indicated that children are more exposed to non-carcinogenic risks from yogurt and carcinogenic risks from the consumption of both yogurt and kashk compared to adults.
 

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