Iranian Journal of

Background and Objectives: Fresh fruit juice is one of the best drinks which have minerals and vitamins and is a good source for water compensation, but if microbial quality of the fruit juice does not meet the standard level, it can be play as a source for food disease infections.
Material and method:In his cross-sectional study, all of 58 fruit juice shops in Bandar Abbas were selected as study population, correspondence rate was 84 percent. The samples were tested for total Coliform, Escherichia coli, Staphylococcus aureus, yeasts and molds.
Results:Testing the samples showed among 146 samples, 142 of them were contaminated by microorganisms. All of Carrot and mango juices were contaminated. The mean contamination rate of juices to Coliform bacteria, Mesophilic bacteria, Escherichia coli and yeasts were 86.2, 53.2, 57 and 56.6 percents respectively.
Conclusion:97.3 percents of samples did not have a good microbial quality for human consumption. If consumption of fresh fruit juices will cause the consumer at risk of food borne diseases, all the natural benefits of them in terms of richness in minerals and vitamins will waste.

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.