بررسي ميزان آلودگي كره هاي سنتي عرضه شده در شهر گرمسار به برخي از قارچ هاي مهم آلوده كننده مواد غذايي در فصول پاييز و زمستان

Contamination investigation of major food fungi in traditional butter distributed in Garmsar in fall and winter

Milk and dairy products are one of the most important sources of human nutrition and form a main part of daily food. Fungi can grow in milk and dairy products and produce toxin or spoil them which causes intoxication or infection in consumers. In this research 60 samples of traditional butter were collected from shops in Garmsar, during fall and winter. Samples in sterile containers were sent to food hygiene department of Veterinary Faculty of Garmsar University, under sterile condition. After preparing serial dilution of each sample, fungi culturing and counting were done. The average fungi count were calculated and each separate colony was used for slide culture, fungi contamination was observed in all (molds and yeasts) and contamination of 53 samples (88% of samples) was higher than standard level. In 43 samples out of 60 contaminated samples (71.6%) difterent type of (species) molds were detected such as: 32.5% Aspergillus spp. 41.8% Penicillium spp. and 74.4% other genus of fungi Fusarium was not detected in samples. The average fungi count in fall was 2.3 times grater than the average fungi count in winter. Comparing fungi contamination of samples in each month of investigation with the other months and also contamination of samples with Penicillium spp., Aspergillus spp. and Fusarium spp. in each month werenʹt statistically significant (p> 0.05). Vet. J. of Islamic.Azad. Univ., Garmsar Branch. 4,3:125-130,2008.