Volume 9, Issue 2 (June 2022)
J. Food Qual. Hazards Control 2022, 9(2): 98-104 |
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Shahrokhi S, Hajimohammadi B, Eslami G, Ehrampoush M, Fallahzadeh M. Occurrence of Cryptosporidium spp. in Traditional Milk and Dairy Products Supplied in Yazd City, Central Iran. J. Food Qual. Hazards Control 2022; 9 (2) :98-104
URL: http://jfqhc.ssu.ac.ir/article-1-1037-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1037-en.html
Department of Parasitology and Mycology, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , eslami _g2000@yahoo.com
Abstract: (415 Views)
Background: Cryptosporidium is one of the most important agents of food-borne diseases with gastrointestinal symptoms such as diarrhea in either livestock or humans. This protozoon can be transmitted to human through consuming contaminated raw milk and dairy products. The present study aimed to detect Cryptosporidium spp. in traditional raw cow milk, cream, and cheese consumed in Yazd city, Central Iran.
Methods: Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0.
Results: The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p<0.05). Besides, parasite contamination was 8.8, 12.5, 12.8, 8.3, and 12.8% in the Center, North, East, South, and West of the studied region, respectively (p>0.05).
Conclusion: Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.
DOI: 10.18502/jfqhc.9.2.10646
Methods: Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0.
Results: The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p<0.05). Besides, parasite contamination was 8.8, 12.5, 12.8, 8.3, and 12.8% in the Center, North, East, South, and West of the studied region, respectively (p>0.05).
Conclusion: Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.
DOI: 10.18502/jfqhc.9.2.10646
Type of Study: Original article |
Subject:
Special
Received: 21/10/15 | Accepted: 22/02/28 | Published: 22/06/27
Received: 21/10/15 | Accepted: 22/02/28 | Published: 22/06/27
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