A survey on the prevalence of Salmonella and coliforms in unpasteurized Iranian cheese using conventional culture method

CFU/g. Also 84 (42%) of contaminated cheese samples had positive results for faecal coliform bacteria. The results of bacteriological tests indicated that all the examined cheese samples were absent from Salmonella spp. This study revealed the low hygienic quality of local cheese produced in Sarab city. Therefore consumption of this type of cheese may lead to potential hazards for human health which must be considered by health organizations in Iran.