Search published articles


Showing 4 results for Cheese
Occurrence of Bacillus cereus in raw milk receiving from UF-Feta Cheese Plants
Zhila Moradi-Khatoonabadi, Yahya Maghsoudlou, Hamid Ezzatpanah, Morteza Khomeiri, Mehdi Aminafshar,
Volume 6, Issue 4 (3-2014)
Abstract
Background and Objective: Milk and milk products are very suitable medium for growing microorganisms (e.g. Bacillus cereus). B. cereus is spore former bacilli, which easily survives during pasteurization and makes several problems in dairy industries. The aim of this study was to investigate aerobic spore and B. cereus of receiving raw milk from three UF plants. Materials and Methods: Samples were gathered from raw milk transport tankers arrived to plants during 30 days in winter. Also, the swab test was used for detection of B.cereus residual on milk contact surfaces. Results: High contamination level of aerobic spores (AeSC) and especially B.cereus were found in most samples compared with the criteria established by national and international standards. Although total viable count (TVC) in samples from industrial farms (IF) was lower than those from traditional farms (TFs) and milk collection centers (MCCs), considerable AeSC and B.cereus were transmitted to the UF plants from IFs. The highest and lowest TVC and B.cereus were found in samples from IFs and MCCs, respectively. In addition, our investigation in IFs revealed that teats contamination to soil and feces, as well as contaminated bedding might were the most important sources of B. cereus and AeSC of raw milk. Moreover, the results of swab tests confirmed that the “cleaning in place” system may not remove B.cereus effectively. Conclusion: It seems that for classifying raw milk quality, AeSC might be used as a more effective quality factor than TVC. Management commitment is effective to improve quality by balance between the amount and quality of receiving raw milk. This leads to the lower contamination in dairy plants and final products.
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.


Survey on the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran
S Hamzeh Pour, S Vaziri, E Molaee Aghaee,
Volume 11, Issue 4 (3-2019)
Abstract
Background and Objective: Traditional cheese has desirable organoleptic characteristics for Iranian consumers. Escherichia coli, Staphylococcus aureus and Salmonella are some of the most important microbial agents in food poisoning and gastrointestinal infections, which can contaminate this product and endanger the health of consumers. The aim of this study was to survey the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran.
Materials and Methods: In a cross-sectional study, 100 samples of traditional cheese from the production and distribution centers in Mahabad city were randomly selected in 2016 to determine the bacterial contamination in accordance to national standard guidelines for the presence of Staphylococcus aureus, E.coli and Salmonella spp. Anti-biograms test was conducted using a standard disc diffusion method through the measurement of the inhibitory zone diameter on the Muller Hinton agar.
Results: Among the 100 samples, 54, 45 and 0 samples were positive for Escherichia coli, Staphylococcus aureus and Salmonella, respectively. All E.coli (100%) were found to be resistant to Amoxicillin, while Staphylococcus aureus isolates (100%) were resistant to Amoxicillin-Clavulanic acid and Amoxicillin. However, 66.6% isolates of E.coli were susceptible to Ceftriaxone and 97.7% isolates of Staphylococcus aureus were susceptible to Trimethoprim – Sulfamethoxazole.
Conclusion: The microbial quality of traditional cheeses distributed in Mahabad city was not evaluated as appropriate and the values did not meet the national standards. Thus, further monitoring and control are needed.
 

Determination of diazinon and cypermethrin levels in milk, cheese, and butter in Gonbad-Kavus city in 2021-2022
Farzad Kalteh, Mohammad Hosein Movassagh,
Volume 17, Issue 3 (12-2024)
Abstract
Background and Objective:  The presence of pesticides in milk and dairy products poses a potential risk to consumers. The current study aimed to determine the concentrations of diazinon and cypermethrin in milk, cheese, and butter distributed in Gonbad-Kavus City.
Materials and Methods: A total of 50 samples including raw milk, pasteurized milk, ultra-high-temperature milk, traditional cheese, and traditional butter, were randomly collected from supply centers in Gonbad-Kavus from between 2021 and March 2022. The concentrations of diazinon and cypermethrin in the samples were measured using high-performance liquid chromatography (HPLC).
Results: The mean diazinon levels in raw milk, pasteurized milk, and ultra-high-temperature milk samples were 41.91 ± 9.68, 28.07 ± 5.86, and 40.21 ± 9.52 µg/kg, respectively. The mean cypermethrin levels in raw milk, pasteurized milk, and UHT milk samples were 34.06 ± 8.20, 22.63 ± 5.88, and 29.82 ± 8.09 µg/kg, respectively. Significant differences were observed among the sample types for both diazinon and cypermethrin levels. In cheese samples, the mean diazinon and cypermethrin levels were 57.23 ± 10.59 and 38.12 ± 8.69 µg/kg, respectively. In butter samples, the mean diazinon and cypermethrin levels were 16.77 ± 4.15 and 17.50 ± 6.47 µg/kg, respectively.
Conclusion: The results of the present study showed that the various types of milk distributed across Gonbad-Kavus contain excessive diazinon residues, while the residual cypermethrin levels were below the allowable limit. Therefore, a codified program to reduce diazinon the residuals in milk, cheese, and butter distributed in Gonbad-Kavus should be implemented.
 

Page 1 from 1     

© 2024 , Tehran University of Medical Sciences, CC BY-NC 4.0

Designed & Developed by: Yektaweb