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首页> 外文期刊>Nutrition & Food Science >Investigation of the microbial quality and the occurrence of Shiga-like-toxin-producing Escherichia coli and methicillin resistant Staphylococcus aureus in traditional cheeses produced in northwest of Iran
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Investigation of the microbial quality and the occurrence of Shiga-like-toxin-producing Escherichia coli and methicillin resistant Staphylococcus aureus in traditional cheeses produced in northwest of Iran

机译：伊朗西北部生产的传统奶酪中生成微生物质量和滋阴类大肠杆菌和甲氧西林耐药金黄色葡萄球菌的研究

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摘要

Purpose - This paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producing Escherichia coK (STEC) and methicillin-resistant Staphylococcus aureus (MRSA) in cheese samples by polymerase chain reaction (PCR) method.Design/methodology/approach - Almost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and thedetection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.Findings - The results revealed that 36.99,30.14 and 100% of cheeses exceeded the standard threshold value of E coH (102), total coliforms (104) and S. aureus (102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value of ￡ coli. Also, no significant difference ip > 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates. Originality/value - This research showed a general overview of the bacterial quality of cheeses in northwest of Iran.
机译：目的 - 本文旨在评估在伊朗西北部消耗的一些传统奶酪样品（绵羊，牛，奶酪）的微生物质量，并检测滋阴类毒素的大肠杆菌（Stec）和甲氧西林耐金黄色葡萄球菌（MRSA）在奶酪样品中通过聚合酶链反应（PCR）方法。吉斯赎回方法/人 - 近一半的项目是基于计数金黄色葡萄球菌，总大肠杆菌，大肠杆菌和总食中嗜苯胺的群体的群体。其他部分与STEC和MRSA在奶酪样品中的分离和粘合有关。将结果与标准最大值和阈值进行比较。鉴定 - 结果表明，36.99,30.14和100％的奶酪超过了E COH（102），总大肠杆菌（104）和金黄色葡萄球菌（102）的标准阈值。然而，在检查的任何奶酪样品中，总大肠杆菌未达到最大值，只有24.66％的样品超过了大肠杆菌的最大值。此外，观察到羊，牛和Koopeh奶酪中检查的每种细菌组的计数中没有显着差异IP> 0.05）。菌落PCR方法证明存在19 mRSA和2 STEC分离物。原创性/值 - 本研究表明，伊朗西北部的奶酪细菌质量概述。

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