Examining the amount of coliform in milk and other dairy products

Abstract

Food borne diseases are one of the common problems in health and public health section. Among them, bacteria are one of the most important creating factors for infections and food poisoning.so this study aimed to review the conducted studies in the field of coliform in milk and dairy products. In this study all the present articles were searched in internal databases including Iran medex, Irandoc and SID and external databases such as Google Scholar, Scopus, Science Direct, scientific database of World Health Organization (Medicos / WHO / EMR), free journal access guide (Open Access Journal Directory of), Elsiver, PubMed using the Key Words of food, milk and dairy, coliform contamination. The results of studies show that in most of tested samples, coliform contamination is greater than what observed. The findings of conducted investigations in different parts of world and Iran confirmed the high risk of various microbial contaminations in dairy products and transmission to consumers and paying more attention to the health quality of it based on pasteurization or heat applied and regardinghygienic standards during production process. © 2018, Advanced Scientific Research. All rights reserved