Document Type : Full Research Paper
Authors
1
PhD student in Food Hygiene, Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran
2
PhD of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
3
MSc, Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran
4
MSc, Epidemiology, Kurdistan University of Medical Sciences, Dehgolan, Iran
5
MSc, Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Abstract
Raw milk, following the process of milking, is susceptible to environmental pollution and is considered to be one of the most perishable food items. The prevailing mode of contamination arises from the consumption of milk and dairy products that have been contaminated, thereby affecting the digestive system, mucous secretions, and skin. The aforementioned bacteria have the capacity to endure in milk for a period of ten days. The failure to adhere to proper hand hygiene by production staff who come into direct contact with dairy products is one of the contributing factors to the contamination of dairy products by staphylococcus bacteria. The present study aimed to examine the effects of disinfectant solutions, specifically chlorine, with varying concentrations (1%, 2%, and 3%), on the contamination of personnel's hands. ANOVA, also known as one-way analysis of variance, was employed to assess the disparities in means. In order to compare the means at a significant level of 95%, Duncan's test was utilized. The findings exhibited that the presence of chlorine has a noteworthy impact on the abundance of microorganisms. Additionally, an investigation was conducted to assess the impact of MicroZ, alcohol at 68 degrees, and alcohol at 96 degrees on the reduction of Staphylococcus microbial population. By examining the central indicators and dispersion of the tested communities, the results showed that 68% alcohol has a greater effect on reducing the microbial population than microZ and 96% alcohol.
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