Volume 19, Issue 125 (2022)                   FSCT 2022, 19(125): 101-108 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

khoshbakht R, Kazemeini H, panahi Z. Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province. FSCT 2022; 19 (125) :101-108
URL: http://fsct.modares.ac.ir/article-7-57094-en.html
1- Amol university of special modern technologies
2- ferdowsi university of Mashhad , za.panahi@mail.um.ac.ir
Abstract:   (1801 Views)
Salmonella spp. and Campylobacter can be transmitted through raw milk and cause foodborne illness. The aim of this study was to investigate the prevalence of Campylobacter and pathogenic species of Salmonella spp. species in raw cow's milk using molecular method in Mazandaran province. 100 samples of raw milk were randomly collected from traditional milk collection and retail centers in Mazandaran province in 2019. All samples were transferred as soon as possible to the microbiology laboratory of the Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, in sterile containers and in suitable cold chain conditions. DNA was extracted from milk samples using a commercial kit and then the polymerase chain reaction was performed using appropriate primers to identify Campylobacter jejuni, Campylobacter coli and Salmonella. Out of 100 samples, 7 samples (7%) were infected with Campylobacter jejuni, no positive sample of Campylobacter coli was observed and 2 samples (2%) were infected with Salmonella. According to the results of the present study and the presence of the mentioned bacteria in milk, it is necessary to observe the hygienic principles in the dairy industry, processing and use of sufficient heat to eliminate the mentioned bacteria in raw milk and also use fast and accurate methods to identify These bacteria.
Full-Text [PDF 281 kb]   (542 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2021/11/12 | Accepted: 2022/04/16 | Published: 2022/07/1

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.