Showing 2 results for Cheese
F Shokro Lahi , M.h Hasanpoor , M Azar , A Djazayeri , R Abouali , D Khosravi ,
Volume 3, Issue 1 (4-2005)
Abstract
The traditional methods is used to inspect based on the end-products in manufactures , yet. The Global movement is more commonly reffered to use HACCP system which its main characteristics is preventing contorl of hazards at all stages of food productions. The main goals of implementation of this project was based on three following points:
1-Preparation of a guidelines for application of HACCP system .
2-Familizariation of quality control officers and manufacturers with HACCP concepts,its principle,and establishment of HACCP in different food industries.
3-Establishment of HACCP in a selected Dairy plant as a pilot.
To implement of this project, central and administrative groups were formed and 15 workshops were organized for introducing of system during 39 days. Then concerning to prerequistics and G.M.P, HACCP system established in selected plant successfully. This plant has been able to get the HACCP certification from a certification body.
The result of this project indicated that establishment of HACCP system is possible in food industries.Preparation and implementation of HACCP has an effective movement in improvement of food safety quality management, food hygien, upgrades of food safety and consumer protection. In addition to above subjects , developing of this system throughout the country, could make a good oppourtunity for ability of competition in export fields and international trade such as join to WTO (World Trade Organization).
Maryam Tajmahal, Ebrahim Rahimi,
Volume 22, Issue 4 (3-2025)
Abstract
Background and Aim: Q fever, caused by Coxiella burnetii, is a zoonotic disease widely distributed in humans and livestock. It affects domestic animals, wildlife and humans. This disease is asymptomatic in livestock and its clinical consequences include abortion, stillbirth, infertility, mastitis and endometritis. Unpasteurized milk and dairy products are the most important source of transmission of C. burnetii to humans. The aim of the present study was to investigate the prevalence of C. burnetii in traditional cheese and raw cow's, sheep's, goat's and buffalo’s milks
supplied in Qom city, Iran using the Nested PCR method.
Materials and Methods: Initially 150 samples including 30 samples of traditional cheese and 120 samples of raw cow's, sheep's, goat's and buffalo’s milks were selected from the supply centers in Qom city in the summer of 2024 and transferred to the laboratory under sterile conditions to prevent secondary contamination. The samples were tested using the Nested PCR method to detect contamination.
Results: The results showed that out of a total of 120 samples of raw ruminant milk and 30 samples of traditional cheese, 8 samples (5.33%) were contaminated with Coxiella burnetii. The proportions of contaminated samples in cow's, sheep's and goat's milks and traditional cheese were 3 (2%), 1 (0.67%), 1 (0.67%) and 3 (2%), respectively; buffalo raw milk was not contaminated.
Conclusion: Based to the results of the present study, it is recommended to prohibit the consumption of raw dairy products to reduce the risk of pathogenicity and infection by Coxiella burnetii.
