Abstract
Abstract: Milk has an outstanding nutritional quality but is also an excellent medium for bacterial growth and an important source of bacterial infection when consumed without pasteurization. The present paper reports the results of a cross-sectional survey aimed at obtaining information on the agents of milk-borne bacterial infections and the prevalence rates in raw milk, and the spatial distribution of the prevalence of foodborne pathogens in Raw Milk in Malayer city in Iran. Different geographical information system tools were used to plan the sampling procedures, to display the results as maps and to detect spatial clusters of bacteria in raw milk in the study area. A total of 100 raw milk samples collected in May 2009 from the cow sheds and milk centers were cultured and the isolated organisms identified by standard bacteriological methods.
Overall, the organisms identified and their prevalence rates were Escherichia Coli, (75%), Staphylococcus aureus, (52%), Enterobacter, (42%), Klebsiella, (36%), Pseudomonas pyocyaneus, (25%), Proteus, (4%).The result has shown the spatial distribution and the isolation of six potential and opportunistic pathogens from the two different sources of collected raw milk samples in Malayer City. Milk suggested contamination from various sources, which may include animal, human, environment, and utensils in their presence.
Overall, the organisms identified and their prevalence rates were Escherichia Coli, (75%), Staphylococcus aureus, (52%), Enterobacter, (42%), Klebsiella, (36%), Pseudomonas pyocyaneus, (25%), Proteus, (4%).The result has shown the spatial distribution and the isolation of six potential and opportunistic pathogens from the two different sources of collected raw milk samples in Malayer City. Milk suggested contamination from various sources, which may include animal, human, environment, and utensils in their presence.
Keywords
Raw Milk Pathogens Microorganisms Geographical Information Systems (GIS)
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© 2011, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.