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Archives of Hygiene Sciences، جلد ۶، شماره ۱، صفحات ۳۹-۴۳
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran
چکیده انگلیسی مقاله Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. In this research the hygienic quality of traditional yoghurt (no licensed) and industrial yoghurt (licensed) during hot and cold seasons (2015-2016) was evaluated. The samples collected from distributed yoghurt in Qazvin province, Iran. Materials and Methods: In this cross-sectional study, distributed yoghurt in Qazvin province has formed our statistical society. A total of 95 samples hand-picked during hot and cold seasons randomly. Samples were transferred at 4 °C to the laboratory. The microbiological characteristics of the samples were evaluated in accordance with ISIRI 695. Searching for E. coli and Staphylococcus aureus and also coliforms counting were done according to national standards (ISIRI 5234; ISIRI 6806; ISIRI 5486) by Lauryl Sulfate broth and EC broth, Baird-Parker agar, VRBL agar and Brilliant Green Bile Lactose broth. The YGC agar medium was used for count of fungi (molds and yeasts). Results: Microbial count showed a significant difference between the traditional and industrial yoghurt samples at the levels which were considered significantly different at P< 0.05. The result showed that traditional yoghurt samples are highly contaminated with microbes than industrial ones and within traditional yoghurt samples; There was a noteworthy difference on the fungi totals at warm seasons. Conclusions: Results have shown that microbial load increase in traditional yoghurt during summer, noticeably. It can indicate poor health conditions in the units, failure to maintain cold chain and inadequate training for vendors dairy products.
کلیدواژه‌های انگلیسی مقاله Hygienic quality, yoghurt, Microbial quality, Qazvin, Iran
نویسندگان مقاله پیمان قجربیگی | peyman qajarbeygi
department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

مرضیه پالیزبان | marziyeh palizban
department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

رزاق محمودی | razzagh mahmoudi
department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

علی صادقی نیارکی | ali sadeghi niaraki
corporate officer of food, hygienic amp; cosmetic control laboratory, qazvin university of medical sciences, qazvin, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

علی سلطانی | ali soltani
qazvin university of m edical science
نشانی اینترنتی http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-56-3&slc_lang=en&sid=en
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/251/article-251-331357.pdf
کد مقاله (doi)
زبان مقاله منتشر شده en
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نوع مقاله منتشر شده 1
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