Abstract
Fungi, in particular some of the Penicillium and Aspergillus species, are the main cause of dairy products contamination, they threaten the general health of community and food safety due to the production of mycotoxins. The purpose of this study was to isolate and identify saprophytic fungi contaminating various dairy products in Shiraz in comparison to the National Iranian Standard (2406).In this study, 85 samples (40 cheeses, and 45 milk samples) were collected from Shiraz city of Iran and analyzed for the presence of mold and yeast. After morphological investigation, molecular tests was done by PCR method. The results were compared to the National Iranian Standard and were analyzed by SPSS version 20 and chi-square statistical analysis with about 95% accuracy and significant level (p-value<0.00001). Among the total of 85 samples, 15 (17.6%) samples showed contamination more than allowed limit. After molecular tests and sequencing of ITS region and D1/D2; Saccharomyces cerevisiae, Saccharomyces recorded in NBCI center. According to the results of this study, it is necessary to take serious measures to control the contamination of fungal dairy products without the use of preservatives.
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