Frequency of Salmonella spp. from raw milk and some traditional dairy products supplied in Yazd in 2018

Introduction and Objectives: Milk and its products are highly nutritious and easily exposed to contamination, which is the source of some of the most important nutritional problems. One of the common diseases between human and livestock through milk and dairy products which can cause food poisoning in humans is salmonellosis. Salmonella bacteria is very important in terms of nutritional health. The main purpose of this study was to Salmonella frequency from raw milk and traditional dairy products in Yazd province and comparing it with the National Iranian Standard (#4413) in 2018. Materials and methods: In this research, 125 samples of raw milk, 75 samples of traditional cheese, 75 samples of traditional Creamy and 75 traditional ice cream samples were randomly collected from 5 regions (north, south, center, east and west). All samples were tested for salmonella by standard method. Then, the results were compared with the national Iranian standard and were analyzed with using SPSS version 18 and chi-square and Fisher test. Results: Based on microbiological tests, out of 350 samples, 23 samples (6%) were positive for Salmonella isolates. The prevalence of Salmonella was 1.9%, 1.1%, 1.6% and 1.6% respectively in, raw milk, cheese, creamy and traditional ice cream. In this study, the most Frequently was detected of salmonella in raw milk. Conclusion: for the first time in the city of Yazd, the present study examined the prevalence of Salmonella isolates in raw milk and traditional dairy products. Due to 6% contamination of milk and dairy products with Salmonella bacteria in the city, health measures are needed to reduce the contamination of these products.

Keywords:

Salmonella. , Raw milk , Traditional dairy products.