伊朗中部亚兹德市供应的传统牛奶和乳制品中隐孢子虫的发生

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI:10.18502/jfqhc.9.2.10646

S. Shahrokhi, B. Hajimohammadi, G. Eslami, M. Ehrampoush, M. H. Fallahzadeh

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引用次数: 0

摘要

背景：隐孢子虫是引起家畜或人类腹泻等胃肠道症状的食源性疾病的最重要病原体之一。这种原生动物可以通过食用受污染的生牛奶和乳制品传播给人类。本研究旨在检测伊朗中部亚兹德市食用的传统生牛奶、奶油和奶酪中的隐孢子虫属。方法：从研究区的五个不同地区采集200份传统（未经高温灭菌）牛奶和乳制品样本，包括100份传统牛奶、50份奶酪和50份奶油。进行DNA提取。然后，使用嵌套聚合酶链式反应技术进行分子检测。使用SPSS 23.0版进行统计分析。结果：11%的样品被隐孢子虫污染，包括4.0%（4/100）牛奶、18.0%（9/50）奶油和18.0%（9/10）奶酪（p0.05）。

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Occurrence of Cryptosporidium spp. in Traditional Milk and Dairy Products Supplied in Yazd City, Central Iran

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.

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.