Microbial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran

نویسندگان
Hatamikia, M. ID 1
Sepahvand, R. ID 2
Aminzare, M. ID 3
Bahmani, M. ID 4
Hassanzad Azar, H. ID 5
Parsaei, P. ID 6

1 Deputy of Food and Drug, Lorestan University of Medical Sciences, Khorramabad, Iran

2 Deputy of Food and Drug, Lorestan University of Medical Sciences, Khorramabad, Iran

3 Department of Food Safety and Hygiene, Faculty of Health, Zanjan University of Medical Sciences, Zanjan, Iran

4 Razi Herbal Medicines Research Center, Safety Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran

5 Department of Food Safety and Hygiene, Faculty of Health, Zanjan University of Medical Sciences, Zanjan, Iran

6 Young Researchers and Elite Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

doi
چکیده

Background: Doogh is a popular dairy beverage in Iran which its main ingredient is yogurt. The aim of this study was evaluation of bacterial and fungal contamination of this product marketed in Lorestan province, West of Iran. Methods: A total of 200 doogh samples consisted of 150 commercial samples, including five different ...

کلیدواژه‌ها
Food Contamination, Food Microbiology, Dairy Products, Iran