BRUCELLA AND COLIFORM ORGANISMS IN FRESH CHEESE PRODUCED IN HAMADAN – 2000
Abstract
Milk and its Products possess high nutritional value. It could be a desirable source for growing of pathogenic microorganisms. The objectives of this study was to obtain the frequency of pathogenic bacterial agents (i.e. brucella spp. and coliforms) in fresh cheese in Hamedan.
A total of 210 cheese samples were collected randomly from Hamadan and its rural area for a period of six months. 50 to 100 gm of fresh cheese was purchesed in each time and one gram weighted to preparation of diluted concentration in selective media. The data were gathered through a questionnaire and analysed using IEPI6"; system.
Of 210 samples, only 5 cases (2.4 percent) of Brucella spp. Were isolated, however, all samples tested were positive for Coliforms contaminations (100 percent). E.coli type I was 143 (68.1 percent). E.coli type 11 42 (19.8 percent). The other major pathogenic bacteria isolated were as follows: Staph aureus 8.1 percent, Bacillus cereus 4.7 percent, psuedomonas 1.9 percent and Salmonella typhimurium 1.2 percent.
Because of isolation of the pathogenic bacteria such as Brucella species, Pathogenic Cofiforms and Staph aures, from fresh cheese, and the role of them in transition of infectious disease, it is recommended that high health cares must be performed to preparation and distribution of fresh cheese.
A total of 210 cheese samples were collected randomly from Hamadan and its rural area for a period of six months. 50 to 100 gm of fresh cheese was purchesed in each time and one gram weighted to preparation of diluted concentration in selective media. The data were gathered through a questionnaire and analysed using IEPI6"; system.
Of 210 samples, only 5 cases (2.4 percent) of Brucella spp. Were isolated, however, all samples tested were positive for Coliforms contaminations (100 percent). E.coli type I was 143 (68.1 percent). E.coli type 11 42 (19.8 percent). The other major pathogenic bacteria isolated were as follows: Staph aureus 8.1 percent, Bacillus cereus 4.7 percent, psuedomonas 1.9 percent and Salmonella typhimurium 1.2 percent.
Because of isolation of the pathogenic bacteria such as Brucella species, Pathogenic Cofiforms and Staph aures, from fresh cheese, and the role of them in transition of infectious disease, it is recommended that high health cares must be performed to preparation and distribution of fresh cheese.
Keywords
Food Health, Fresh Cheese, Brucella spp, Coliform, Hamedan