The study of the amount of Salmonella typhimurium in raw milk and local sheep cheese prepared in Farsan city of Chaharmahal and Bakhtiari provinces by PCR method

Salmonella bacteria is one of the most common food-borne pathogens that causedisease in humans and animals worldwide. Salmonella species, especially S. typhimurium and S.enteritidis, are among the most common causes of food-borneinfections worldwide. This study aimsto investigate the prevalence of S. typhimurium in raw milk and local sheep cheese by using the PCR method in the Farsan city of Chaharmahal and Bakhtiari provinces. For this purpose, from September to March 2011, 20 samples of raw milk and local sheep cheese was collected from livestock farms. S. typhimurium were confirmed by the PCR method and using species-specific ST11 and ST15 primers. Out of 20 Salmonella isolates, three were confirmed as S. Typhimurium by PCR. The results of the research showed that 15% of the samples of raw milk and local sheep cheese were contaminated with S. typhimurium, and this issue makes it more necessary to observe health standards during milking and transportation and avoid the consumption of raw milk, especially in the production of products such as cheese or ice cream...