Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran

Publish Year: 1396
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_AHS-6-1_006

تاریخ نمایه سازی: 19 آبان 1397

Abstract:

Background & Aims of the Study: Because of yoghurt is a particular flavor (caused bydiacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it isconsidered as one of the most palatable dairy products. With regards to the yoghurt portionin supplement of protein food needs in our society, it is necessary to ensure its health. Inthis research the hygienic quality of traditional yoghurt (no licensed) and industrial yoghurt(licensed) during hot and cold seasons (2015-2016) was evaluated. The samples collectedfrom distributed yoghurt in Qazvin province, Iran.Materials and Methods: In this cross-sectional study, distributed yoghurt in Qazvinprovince has formed our statistical society. A total of 95 samples hand-picked during hotand cold seasons randomly. Samples were transferred at 4 °C to the laboratory. Themicrobiological characteristics of the samples were evaluated in accordance with ISIRI695. Searching for E. coli and Staphylococcus aureus and also coliforms counting weredone according to national standards (ISIRI 5234; ISIRI 6806; ISIRI 5486) by LaurylSulfate broth and EC broth, Baird-Parker agar, VRBL agar and Brilliant Green Bile Lactosebroth. The YGC agar medium was used for count of fungi (molds and yeasts).Results: Microbial count showed a significant difference between the traditional andindustrial yoghurt samples at the levels which were considered significantly different at P<0.05. The result showed that traditional yoghurt samples are highly contaminated withmicrobes than industrial ones and within traditional yoghurt samples; There was anoteworthy difference on the fungi totals at warm seasons.Conclusions: Results have shown that microbial load increase in traditional yoghurt duringsummer, noticeably. It can indicate poor health conditions in the units, failure to maintaincold chain and inadequate training for vendors dairy products.

Authors

Peyman Ghajarbeygi

Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Marziyeh Palizban

Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran

Razzagh Mahmoudi

Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Ali Sadeghiniaraki

Corporate officer of Food, Hygienic & Cosmetic Control Laboratory, Qazvin University of Medical Sciences, Qazvin, Iran