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Study of bacterial contamination of milk and milk products in Yazd Province

Author(s): Salari M.H. | Sharifi M.R. | Golzari M. | Sarabadi A.A. | Kafilian H

Journal: Journal of School of Public Health and Institute of Public Health Research
ISSN 1735-7586

Volume: 4;
Issue: 1;
Start page: 37;
Date: 2006;
Original page

Background and Aim: As the population of the world increases, it is essential that food production keep pace. It will be necessary not only to produce more food, but also to maintain this food so that it is safe and wholesome for human consumption. The purpose of this study was to investigate the rate of Coliform, Staphylococcus aureus, Mould, Yeast and other aerobic and mesophilic bacteria as contaminats of milk and milk products in Yazd province. Material and Methods: In this study a total of 198 different samples including Milk (24.2%), Yoghurt (21.2%), Cream (12.1%), Cheese (18.2%), Ice cream (12.1%) and dairy powders (12.1%) were investigated by culture method and biochemical tests. Then obtained data were analyzed by SPSS and χ2 programs. Results: On the basis of our findings, of the total samples, 136 cases (68.7%) were desirable, 48 cases (24.2%) acceptable and 14 cases (7.1%) undesrable. Microbial contaminants of undesrable samples were coliform (7.1%), Staphylococcus aureus (6.1%) and yeast (6.1%). Meanwhile, the results of χ2 Statistical analysis test, showed significant different between contamination rate and kind of Milk products (df = 5, χ2 = 17.75, P
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