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

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.