THE EVALUATION OF CONTAMINATION RATE WITH E.COLI, STAPHYLOCOCCUS AEUREUS, LISTERIA MONOCYTOGENESIS AND SALMONELLA SP. IN HANDMADE BUTTERS IN URMIA CITY

Farrokh Eslamlou, H.R and Athari, Sh and Hami, M and Haji Mohammadi, B and Hosseini Jazani, N (2009) THE EVALUATION OF CONTAMINATION RATE WITH E.COLI, STAPHYLOCOCCUS AEUREUS, LISTERIA MONOCYTOGENESIS AND SALMONELLA SP. IN HANDMADE BUTTERS IN URMIA CITY. The Journal of Urmia Nursing and Midwifery Faculty, 7 (3). pp. 157-165.

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Abstract

Escherichia coli, staphylococcus aureus, listeria monocytogenesis and salmonella species are some of most important causative agents of bacterial food poisoning or infection. The aim of the present study was to determine the rate of the bacterial contamination in handmade butters. Materials & Methods: 120 samples of handmade butter of cow and buffalo were randomly collected from different distribution centers in Urmia. Bacterial contamination rate were determined in the samples. Results: The contamination rate of 60 samples of handmade cow butter were detected as follows: E. coli and staphylococcus aureus were isolated from 6(10%) and 18 (30%) of the samples, respectively. Also the contamination rate of 60 samples of handmade buffalo butter was detected as follows: E. coli and staphylococcus aureus were isolated from 4(6.6%) and 25(41.6%) of the samples, respectively. Listeria monocytogenesis and salmonella species were not isolated from the samples. There was not any significant difference between the rate of contamination in cow or buffalo butters (p>0.05), on the other hand there was not any significant differences between the rate of contamination in different seasons of the year (p>0.05). Conclusion: These results remind us again the importance of bacterial contamination of diary products and paying attention to healthy processing of these kinds of products in different stages of producing or distribution.

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