Background and Objectives: Doogh is considered as one of the traditional drink in Iran and other nations like Eastern Europe, Middle East and Asia. In the past the “doogh” was applied to a product which remained after dilution of full fat yoghurt with water and fat separation using the musk. Nowadays Doogh has have physical, chemical, physico-chemical, microbial and sensory characteristics and standards. In this study the microbial quality of four famous brands produced in Iran was assessed. Materials and Methods: This is a cross-sectional study. Totally, 126 samples were selected from the foodstuff suppliers using random sampling .In order to determine Staphylococcus aureus, Baird Parker Agar (recognition test) and coagulase test (confirmation test) were used. Results: The results were analyzed using SPSS, and T-Test and one way ANOVA were performed. The results showed that in view of contamination there is Significant differences between the months, the brands and the types of doogh (p<0.05). Conclusion: According to the results and due to probable presence of Entrotoxin, the analyzed brands can be potent risk to consumer’s health.
Tehran University of Medical Sciences
Prevalence of Staphylococcus aureus in Four Famous Brand of Doogh Produced in Iran
Authors: Nasrin Farajvand , Mahmood Alimohammadi
Iranian Journal of Health and Environment, Vol.7, No.1, 2014,Page: