Investigation of the most important bacteria contaminatingtraditional Iranian dairy products

Background and Aim : Most of the traditional dairy products are fermented products, and havebeen one of the most important food products for human in during the past centuries. Iran has along history of producing a wide variety of fermented dairy products that the most important ofthem are including traditional yogurt, cheese (such as Liqvan, Kurdi cheese and etc.), butter (suchas Maske), Dough (such as Chal) and various other products. It has been determined that theseproducts have unique Properties technological, nutritional and Health benefits (such asgastrointestinal health, immunity, anti-cancer properties, anti-fungal, anti-microbial, etc(. Besidesthe useful benefits of these products, but hospital reports and various researches has shown thatthem can be a threat to the health of the consumer by causing diseases and food poisoning.Therefore, it is necessary to investigate the most important bacterial contaminating these products.Methods : In this study, we searched for papers and book in electronic databases (PubMed,Medline, Google scholar, Web of Science, Scopus) using keywords such as: Iranian dairy products,traditional, contamination, Coxiella burnetii, Brucella, Salmonella, Campylobacter and cheese.Results : The results showed that Coxiella burnetii, Brucella, Salmonella, Campylobacter,Staphylococcus aureus, Escherichia coli, coliforms and Bacillus cereus are the most importantfoodborne pathogens, especially in various traditional dairy products, therefore them can be causeof diseases such as Q fever, malt fever, salmonellosis, infection and food poisoning and they canbe transmitted between humans and animals.Conclusion : These pathogens are considered one of the main health problems of the country, andthey cause the waste of human and financial resources of the country. Most of these pathogens inthe traditional production process, may remain in the product due to lack of use of heat or lowtemperature and cause illness in the consumer. So, in the production of these products, appropriatetemperatures (necessary to destroy the indicator pathogens) should be used as well as theconditions of storage and distribution of them should be monitored more.

کلیدواژه ها:

dairy products ، contamination ، cheese ، indicator pathogens