Kowsar Mokarizadeh - DVM Student, Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abdulghaffar Ownagh - Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Hossein Tajik - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

There are few studies on Coxiella burnetii (Cb) as a causative agent of Q fever in dairy products in Iran. The prevalence of Cb was studied by polymerase chain reaction (PCR) method in Kope (pot) cheese and cattle milk collected from West Azerbaijan province, Iran. A total number of ۲۴۰ Kope cheese and ۵۶۰ milk samples were collected during the year ۲۰۲۰. All samples were subjected to PCR based on transposable gene IS۱۱۱۱. The results showed that ۱۲.۵۰% (۹۵.۰۰% confidence interval (CI): ۹.۰۰% - ۱۶.۱۰%) of Kope cheese and ۱۳% (۹۵.۰۰% CI: ۱۰.۰۰% - ۱۷.۳۰%) of milk samples were positive for Cb. There was a significant difference in cheese and milk contaminations with Cb among the defined age groups as well as regional and seasonal variations. It was concluded that Kope cheese and cattle milk are important sources of Cb and should be considered as important risk factors in the epidemiology of Q fever disease in public health.

Coxiella burnetii, dairy, Iran, IS۱۱۱۱ gene