ارزیابی کیفیت میکروبی ماست و کشک سنتی در شهر رشت

نویسندگان
مهدی حسن زاده خشت مسجدی 1
محمد حسین موثق 2
1 دانشکده دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 دانشیار بخش بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
10.22034/FSCT.21.152.107
چکیده
شیر و فرآورده‌های آن نظیر ماست و کشک از دیرباز به‌عنوان بخشی از رژیم غذایی مورداستفاده قرار می‌گیرد و یکی از مهم‌ترین تامین کنندگان بخش بزرگی از نیاز انسان به کلسیم است. هدف از این مطالعه بررسی کیفیت میکروبی ماست سنتی و کشک سنتی عرضه‌شده در شهر رشت بود. در این مطالعه 25 نمونه ماست سنتی و 25 نمونه کشک مایع سنتی از مراکز عرضه شهر رشت از دی تا اسفند 1400 به‌صورت تصادفی ساده جمع‌آوری شد. کیفیت میکروبی نمونه‌ها ازلحاظ آلودگی کلی‌فرمی، اشرشیاکلی، استافیلوکوکوس اورئوس کوآگولاز مثبت، کلستریدیوم‌های احیاکننده سولفیت و کپک و مخمر بررسی شدند. میزان آلودگی کلی فرمی در ماست سنتی و کشک سنتی به ترتیب12/0± 35/0 log cfu/g و 08/0± 11/0 log cfu/g و میزان آلودگی با کپک و مخمر در ماست سنتی و کشک سنتی به ترتیب 52/0± 07/2 log cfu/g و18/0± 60/0 log cfu/g بود. در بین نمونه‌های ماست سنتی و کشک سنتی تفاوت معنی‌داری ازنظر میزان آلودگی به اشرشیاکلی وجود نداشت، اما ماست‌های سنتی ازنظر آلودگی به کپک و مخمر تفاوت معنی‌داری با کشک‌های سنتی داشته و میزان آلودگی در آن‌ها بسیار بالاتر بود. با توجه به نتایج حاصله کیفیت میکروبی ماست سنتی پایین بود. بنابراین کنترل بهداشتی واحدهای تولیدکننده و نظارت بر تولید ماست سنتی در شهر رشت باید به‌طور مستمر انجام گیرد تا میزان آلودگی در ماست‌های سنتی کاهش یابد.
کلیدواژه‌ها
کیفیت میکروبی
ماست سنتی
کشک سنتی
رشت

موضوعات

عنوان مقاله English

Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht city

نویسندگان English

Mehdi Hasanzadeh Kheshtmasjedi 1
Mohammad Hosein Movassagh 2
1 Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2 Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
چکیده English

Milk and dairy products such as yogurt and kashk have long been used as part of the human diet and are among the most important suppliers of a large part of the human need for calcium. This study aimed to investigate the microbial quality of Rasht traditional yogurt and kashk samples. 25 samples of traditional yogurt and 25 samples of traditional liquid kashk were randomly collected from the supply centers of Rasht from December to March 2021. The microbial quality of the samples was investigated in terms of contamination with coliform, Escherichia coli, coagulase-positive staphylococci, sulfite-reducing clostridia, mold, and yeast. The contamination with coliform in traditional yogurt and kashk was 0.35 ± 0.12 and 0.11 ± 0.08 log cfu/g, and the contamination with mold and yeast in traditional yogurt and kashk was 2.07 ± 0.52 and 0.60 ± 0.18 log cfu/g, respectively. No significant difference was found between the samples of traditional yogurt and kashk in terms of contamination with E.coli, but a significant difference was between traditional yogurt and kashk samples in terms of contamination with mold and yeast and their contamination level was much higher. According to the results, the microbial quality of traditional yogurt was low. Therefore, health control of production units and monitoring of traditional yogurt production in Rasht City should be done continuously until the contamination in traditional yogurt is reduced.

کلیدواژه‌ها English

Microbial quality
traditional yogurt
Traditional kashk
Rasht
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