Wed, Jun 25, 2025
[Archive]
.png)
Volume 7, Issue 3 (9-2021)
jhehp 2021, 7(3): 165-172 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Zadeh-Dabbagh R, Behfar A, Javadi M, Saiahi N, Alborzi M, Seyedtabib M et al . Safety Evaluation of Doogh, a Traditional Iranian Dairy Product, in Khuzestan, Iran: A Cross-Sectional Study on Microbiological, Chemical and Toxicological Aspects. jhehp 2021; 7 (3) :165-172
URL: http://jhehp.zums.ac.ir/article-1-416-en.html
URL: http://jhehp.zums.ac.ir/article-1-416-en.html
Reza Zadeh-Dabbagh1 
, Abdolazim Behfar2 , Marjan Javadi3 , Naji Saiahi4 , Maryam Alborzi4 , Maryam Seyedtabib5 , Seyyed Mohammad Ali Noori *1
, Abdolazim Behfar2 , Marjan Javadi3 , Naji Saiahi4 , Maryam Alborzi4 , Maryam Seyedtabib5 , Seyyed Mohammad Ali Noori *1
1- Department of Nutrition School of Allied Medicine Jundishapur University of Medical Sciences, Ahvaz, Iran.
2- Food and drug Laboratory Research Center (FDLRC), Iran Food and Drug Administration (IFDA), Ministry of Health and Medical Education, Ahvaz, Iran.
3- Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
4- Food and Drug Administration, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
5- Department of Biostatistics and Epidemiology, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran.
2- Food and drug Laboratory Research Center (FDLRC), Iran Food and Drug Administration (IFDA), Ministry of Health and Medical Education, Ahvaz, Iran.
3- Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
4- Food and Drug Administration, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
5- Department of Biostatistics and Epidemiology, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran.
Abstract: (5748 Views)
Background: A lot of people consume traditional foods throughout the world, however there are concerns for their safety. The purpose of the current study is to evaluate the safety of traditional doogh (a traditional fermented dairy beverage) with respect to microbiological, chemical, and toxicological aspects.
Methods: 89 samples of traditional doogh from Khuzestan province, Iran, were analysed according to microbiological (Staphylococcus aureus, Echerichia coli, coliforms, mold and yeast), chemical (pH, total solid, fat, and salt content), and toxicological (aflatoxin M1, potassium sorbate, sodium benzoate, and natamycin) aspects.
Results: Results showed that 89.88% of samples would be rejected according to the guidelines specified by the Institute of Standards and Industrial Research of Iran (ISIRI). 78 sample had higher mold and yeast than standard. The salt content of five out of 89 samples were higher than the established Iranian standard.
Conclusion: The most challenging problem was mold and yeast contamination, indicating poor hygienic manufacturing conditions. However, the unfavorable conditions for microbial growth such as low pH may prevent the toxic metabolites formation, and therefore, consuming it presents no major concerns to public health. Nonetheless, the authors suggest that efforts should be made to improve hygienic conditions in traditional doogh manufacturing environments.
Methods: 89 samples of traditional doogh from Khuzestan province, Iran, were analysed according to microbiological (Staphylococcus aureus, Echerichia coli, coliforms, mold and yeast), chemical (pH, total solid, fat, and salt content), and toxicological (aflatoxin M1, potassium sorbate, sodium benzoate, and natamycin) aspects.
Results: Results showed that 89.88% of samples would be rejected according to the guidelines specified by the Institute of Standards and Industrial Research of Iran (ISIRI). 78 sample had higher mold and yeast than standard. The salt content of five out of 89 samples were higher than the established Iranian standard.
Conclusion: The most challenging problem was mold and yeast contamination, indicating poor hygienic manufacturing conditions. However, the unfavorable conditions for microbial growth such as low pH may prevent the toxic metabolites formation, and therefore, consuming it presents no major concerns to public health. Nonetheless, the authors suggest that efforts should be made to improve hygienic conditions in traditional doogh manufacturing environments.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2021/05/16 | Accepted: 2021/07/22 | Published: 2021/09/30
Received: 2021/05/16 | Accepted: 2021/07/22 | Published: 2021/09/30
References
1. García Burgos M, Moreno Fernández J, Alférez MJ, Díaz Castro J, López Aliaga I. New Perspectives in Fermented Dairy Products and Their Health Relevance. J Funct Foods. 2020; 72: 104059. [Crossref] [Google Scholar]
2. FAO. Proposed Draft Regional Standard for Doogh 2015. Available from:URL: http://www.fao.org/fao-who-codexalimentarius/roster/detalle-de-la-noticia/es/c/287848/.
3. Köksoy A, Kılıç M. Effects of Water and Salt Level on Rheological Properties of Ayran, a Turkish Yoghurt Drink. Int Dairy J. 2003; 13(10): 835-9. [Crossref] [Google Scholar]
4. Guo CF, Zhang S, Yuan YH, Yue TL, Li JY. Comparison of Lactobacilli Isolated from Chinese Suan-tsai and Koumiss for Their Probiotic and Functional Properties. J Funct Foods. 2015; 12: 294-302. [Crossref] [Google Scholar]
5. Bengoa AA, Iraporda C, Acurcio LB, de Cicco Sandes SH, Costa K, Guimarães GM, et al. Physicochemical, Immunomodulatory and Safety Aspects of Milks Fermented with Lactobacillus Paracasei Isolated from Kefir. Food Res Int. 2019; 123: 48-55. [Crossref] [Google Scholar]
6. Ghafarloo MH, Jouki M, Tabari M. Production and Characterization of Synbiotic Doogh, a Yogurt-Based Iranian Drink by Gum Arabic, Ginger Extract and B. bifidum. J Food Sci Technol. 2020; 57(3): 1158-66. [Crossref] [Google Scholar]
7. Hatamikia M, Bahmani M, Hassanzad Azar H, Sepahvand R, Parsaei P, Aminzare M. Microbial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran. J Food Qual Hazards Control. 2016; 3(3): 114-6. [Google Scholar]
8. Shahbazi Y, Nikousefat Z, Karami N. Occurrence, Seasonal Variation and Risk Assessment of Exposure to Aflatoxin M1 in Iranian Traditional Cheeses. Food Control. 2017; 79: 356-62. [Crossref] [Google Scholar]
9. Fallah AA, Jafari T, Fallah A, Rahnama M. Determination of Aflatoxin M1 Levels in Iranian White and Cream Cheese. Food Chem Toxicol. 2009; 47(8): 1872-5. [Crossref] [Google Scholar]
10. Kiani H, Mousavi SMA, Emam Djomeh Z. Rheological Properties of Iranian Yoghurt Drink, Doogh. Int J Dairy Sci. 2008; 3(2): 71-8. [Article] [Crossref]
11. Aygun O, Aslantas O, Oner S. A Survey on the Microbiological Quality of Carra, a Traditional Turkish Cheese. J Food Eng. 2005; 66(3): 401-4. [Crossref] [Google Scholar]
12. Han BZ, Meng Y, Li M, Yang YX, Ren FZ, Zeng QK, et al. A Survey on the Microbiological and Chemical Composition of Buffalo Milk in China. Food Control. 2007; 18(6): 742-6. [Crossref] [Google Scholar]
13. Alarcon B, Vicedo B, Aznar R. PCR‐based Procedures for Detection and Quantification of Staphylococcus Aureus and Their Application in Food. J Appl Microbiol. 2006; 100(2): 352-64. [Crossref] [Google Scholar]
14. ISIRI. Doogh Specifications ans Test Method. National Standard No. 2453. 2009.
15. Suwansonthichai S, Rengpipat S. Enumeration of Coliforms and Escherichia Coli in Frozen Black Tiger Shrimp Penaeus Monodon by Conventional and Rapid Methods. Int J Food Microbiol. 2003; 81(2): 113-21. [Crossref] [Google Scholar]
16. Azary Z, Nasirpour A. Effect of Whey Protein Concentrate, pH and Salt on Colloidal Stability of Acid Dairy Drink (Doogh). Int J Dairy Technol. 2018; 71(1): 198-207. [Crossref] [Google Scholar]
17. ISIRI. Milk: Determination of Fat Content. ISIRI 384. 3rd ed. 2011.
18. Altahir MO, Elgasim EA, Mohamed Ahmed IA. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. Int J Food Sci. 2014. [Crossref] [Google Scholar]
19. Zinedine A, González Osnaya L, Soriano J, Moltó J, Idrissi L, Manes J. Presence of Aflatoxin M1 in Pasteurized Milk from Morocco. Int J Food Microbiol. 2007; 114(1): 25-9. [Crossref] [Google Scholar]
20. Sarlak Z, Rouhi M, Mohammadi R, Khaksar R, Mortazavian AM, Sohrabvandi S, et al. Probiotic Biological Strategies to Decontaminate Aflatoxin M1 in a Traditional Iranian Fermented Milk Drink (Doogh). Food Control. 2017; 71: 152-9. [Crossref] [Google Scholar]
21. Amirpour M, Arman A, Yolmeh A, Akbari Azam M, Moradi Khatoonabadi Z. Sodium Benzoate and Potassium Sorbate Preservatives in Food Stuffs in Iran. Food Addit Contam: Part B. 2015; 8(2): 142-8. [Crossref] [Google Scholar]
22. Hatamkia M, Bahmani M, Hassanzad Azar H, Sepahvand R, Parsaei P, Aminzare M. Microbial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran. J Food Qual Hazards Control. 2016; 3: 114-6. [Google Scholar]
23. Çardak AD, Yilmaz M. Survey of the Bacteriological Quality of Dairy Products in the Province of Aydin, Turkey. Milchwissenschaft-Milk Sci Int. 2011; 66(3): 304. [Google Scholar]
24. Cetinkaya F, Elal MT. Determination of Microbiological and Chemical Characteristics of Kefir Consumed in Bursa. Ankara Üniversitesi Veteriner Fakültesi Dergisi. 2012; 59(3): 217-21. [Crossref] [Google Scholar]
25. Altay F, Karbancıoglu Güler F, Daskaya Dikmen C, Heperkan D. A Review on Traditional Turkish Fermented Non-Alcoholic Beverages: Microbiota, Fermentation Process and Quality Characteristics. Int J Food Microbiol. 2013; 167(1): 44-56. [Crossref] [Google Scholar]
26. Baruzzi F, Quintieri L, Caputo L, Cocconcelli P, Borcakli M, Owczarek L, et al. Improvement of Ayran Quality by the Selection of Autochthonous Microbial Cultures. Food Microbiol. 2016; 60: 92-103. [Crossref] [Google Scholar]
27. Temelli S, Anar Ş, Sen C, Akyuva P. Determination of Microbiological Contamination Sources during Turkish White Cheese Production. Elsevier Sci. 2006; 17(11): 856-61. [Crossref] [Google Scholar]
28. Zong Y, Li B, Tian S. Effects of Carbon, Nitrogen and Ambient pH on Patulin Production and Related Gene Expression in Penicillium Expansum. Int J Food Microbiol. 2015; 206: 102-8. [Crossref] [Google Scholar]
29. Zhang H, Xu J, Wang J, Sun T, Li H, Guo M. A Survey on Chemical and Microbiological Composition of Kurut, Naturally Fermented Yak Milk from Qinghai in China. Food Control. 2008; 19(6): 578-86. [Crossref] [Google Scholar]
30. Sarkar S. Potential of Kefir as a Dietetic Beverage–A Review. Brit Food J. 2007; 109(4): 280-90. [Crossref] [Google Scholar]
31. Wszolek M, Tamime A, Muir D, Barclay M. Properties of Kefir Made in Scotland and Poland Using Bovine, Caprine and Ovine Milk with Different Starter Cultures. LWT-Food Sci Technol. 2001; 34(4): 251-61. [Crossref] [Google Scholar]
32. Magalhães KT, Pereira GVdM, Campos CR, Dragone G, Schwan RF. Brazilian Kefir: Structure, Microbial Communities and Chemical Composition. Braz J Microbiol. 2011; 42(2): 693-702. [Crossref] [Google Scholar]
33. Fontán MCG, Martínez S, Franco I, Carballo J. Microbiological and Chemical Changes during the Manufacture of Kefir Made from Cows’ Milk, Using Commercial Starter Culture. Int Dairy J. 2006; 16(7): 762-7. [Crossref] [Google Scholar]
34. Mohajeri FA, Ghalebi SR, Rezaeian M, Gheisari HR, Azad HK, Zolfaghari A, et al . Aflatoxin M1 Contamination in White and Lighvan Cheese Marketed in Rafsanjan, Iran. Food Control. 2013; 33(2): 525-7. [Crossref] [Google Scholar]
35. Fallah AA, Rahnama M, Jafari T, Saei-Dehkordi SS. Seasonal Variation of Aflatoxin M1 Contamination in Industrial and Traditional Iranian Dairy Products. Food Control. 2011; 22(10):1653-6. [Crossref] [Google Scholar]
36. Zamani Mazdeh F, Esmaeili Aftabdari F, Moradi Khatoonabadi Z, Shaneshin M, Torabi P, Shams Ardekani MR, et al . Sodium Benzoate and Potassium Sorbate Preservatives in Iranian Doogh. Food Addit Contam: Part B. 2014; 7(2): 115-9. [Crossref] [Google Scholar]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
© 2024 The Author(s)
