Isolation and identification of Salmonella typhimurium from raw cow, sheep and goat milk in Chahamaha Va Bakhteyari Province

Subject Areas : Food Science and Technology

فروغ  Tajbakhsh ¹ (Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.)
ابراهیم  Rahimi ² (Department of Food Hygiene, ‍College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
الهه  Tajbakhsh ³ (Department of Microbiology, ‍College of Basic Silences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)

Received: 2014-02-02 Accepted : 2014-06-18 Published : 2014-05-22

Keywords: Salmonella typhimurium, Cow milk, Sheep milk, Goat milk,

Abstract :

   Salmonella typhimurium and S. enteritidisare known as the major causes of food-borne infection throughout the world. The present study was carried out to investigate the prevalence of S. typhimurium in raw milks of Chahamaha Va Bakhteyari province. For this reason, a total of 550 raw milks (consisting of 200 cow, 175 sheep and 175 goat milk samples) were collected through October 2011 to March 2012 from dairy herds around Shahrekord. The samples were cultured and the isolated colonies were confirmed by PCR using species-specific ST11 and ST15 primers. According to the results, a total of 20 samples (3.63%) were found positive for Salmonellaspp.Amongst, 14 (2.54%) of cow milk, 2 (0.36%) of sheep milk and 4 (0.72%) of goat milk samples were contaminated. Using PCR, 9 (1.63%) samples were contaminated with S. typhimurium. The results indicated a relatively high occurrence of S. typhimurium in raw milks. Therefore, it is essential to maintain hygienic measures during milking and handling. Besides, it is recommended not to use raw milk for the manufacturing of dairy products such as cheese and ice-cream.

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