نادیا ایازی - Master of Microbiology, Faculty of Basic Sciences, Islamic Azad University of Sanandaj, Sanandaj, Iran
محمدامین حیدرزادی - PhD Candidate Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
محمود کهنه پوشی - Graduate of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Zabol University, Zabol, Iran
محسن کرمی - Master of Microbiology, Faculty of Basic Sciences, Islamic Azad University of Sanandaj, Sanandaj, Iran
احمد سبزی بلخکانلو - Graduate of Food Science and Food Industry, Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
کتایون گرگین کرجی - Graduate of Agricultural Engineering - Food Science and Technology, Faculty of Agriculture, Sanandaj Azad University, Sanandaj, Iran

Background and aim: One of the most widely consumed dairy products is milk, which has a high nutritional value and is favorable for the growth of microorganisms due to its environmental nutrients and due to the sensitivity of this product, ensuring the health and bacteriological quality after Pasteurization is of particular importance. The purpose of the present study was to investigate the amount of coliform contamination and the total number of bacteria in pasteurized milk in kermanshah city. Materials and Methods: To measure the microbial load of pasteurized milk in Kermanshah city, coliforms were performed using the most probable number of MPN on lactose culture medium and to count the total number of bacteria from the standard number ۵۲۷۲. Data were analyzed using one-way ANOVA and SPSS software version ۲۲. Results: The results of testing ۱۴۴ samples of pasteurized milk performed in twelve months, showed that the contamination rate was ۴۶% (۲۹ out of ۱۴۴ cases) and the highest contamination with coliforms was in July with ۴ cases (۳۳.۳%) and the lowest contamination was related to August and November with ۱ case (۸.۳۳%). Also, the highest amounts of bacteria were related to July, August and September, respectively, and the lowest was related to January. Conclusion: According to the obtained analyzes, it was found that the amount of coliform contamination and the total number of bacteria was less than standard and indicates the standardization of monitoring systems, HACCP and health in pasteurization chain.

Coliform, Totalcount, Pasteurized milk, Microbial contamination, کلی فرم, توتال کانت, شیر پاستوریزه, آلودگی میکروبی