Investigation of Staphylococcus aureus infection in traditional cheeses of Karaj city

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Nazanin Khakipour ¹ (Assistant Professor, Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran)
Hamed Mohammadi ² (M.S., Department of Food Science, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran)

Received: 2022-07-17 Accepted : 2022-09-08 Published : 2022-08-23

Keywords: Staphylococcus aureus, Cheese, Microbial Pollution, Karaj, Regions,

Abstract :

Cheese is a product consisting of fat and milk protein, along with calcium and phosphorus that are combined with milk protein in various ways. Due to the importance of cheese consumption among the people of Iran and considering that this product is one of the most important dairy products and according to available statistics, about 20% of the milk produced in the dairy industry is converted into cheese, of which the share of production Traditional cheese is about 80%. The purpose of this study was to evaluate the level of contamination of traditional cheeses offered in different areas of Karaj. The present descriptive cross-sectional study was conducted in the summer of 1398 by sampling different parts of the north, west, east, south and center of Karaj . Four types of bulk cheeses of Tabriz Ligvan, lactic, white and gypsum in five geographical areas with three replications were examined for the presence of Staphylococcus aureus. The results shows the contamination of traditional cheeses and its different areas, although the rate of contamination in the west was higher than other areas. Among the regions, the eastern region with the lowest level of pollution among other regions and the presence of contamination only in gypsum cheese, was identified as the least dangerous region. In contrast to the existence of high pollution in all four types of cheese studied in the west. based on the results, this part of Karaj was introduced as the most dangerous area in the consumption of traditional cheeses.

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