Occurrence of Cryptosporidium spp. in Traditional Milk and Dairy Products Supplied in Yazd City, Central Iran

• Published in: Journal of food quality and hazards control 2022-09, Vol.9 (2), p.98-104
• Main Authors: Shahrokhi, S., Hajimohammadi, B., Eslami, G., Ehrampoush, M.H., Fallahzadeh, M.H.
• Format: Article
• Language: English
• Subjects: cheese; cryptosporidium; dairy products; iran; milk; parasites
• ISSN: 2345-685X; 2345-6825
• DOI: 10.18502/jfqhc.9.2.10646

Background: Cryptosporidium is one of the most important agents of food-borne diseases with gastrointestinal symptoms such as diarrhea in either livestock or humans. This protozoon can be transmitted to human through consuming contaminated raw milk and dairy products. The present study aimed to detect Cryptosporidium spp. in traditional raw cow milk, cream, and cheese consumed in Yazd city, Central Iran. Methods: Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0. Results: The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p0.05). Conclusion: Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.