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4 M.S. 1980, Sharpe J.M.1989, Pawsey. R.K. /. ) *&/ cyo )-!(.( 2002 ))( U(? + (&,( (; o (+G (C )!( 10 6 ( #2 3/2(. +f (# (.(Noleto A.L. and Bergdoll M.S. 1980) (# (C ) B V 89 o D& b+' )+G ) /( (! %&' ( M2!C( b&g )) )' ( (# (C )!( 5/4*10 5 (.)) )' ( ) 3/2(. +#2 H )(E. ') 10-48!) ) +.2 +( (# (C )!( !( 3 )+"2 */. D+ )-!C 3/2(..+ 3/2(. +#2 3. (!) ) G D+ +#2 3/2.(Pawsey R.K. 2002)+. &. H (J +#2 +.!+"!0(! #;2 ) +.2 b.) D+ U(? *Y!(!+'!($= +.& ).(European Commission 2003) + ) DJ (!C.&. * D+ lfm2 o ] !G +.2 D(=e (;.2 <=) ) DJ (.+ ( (# (C ) 2 *10 ') j(2 #G ),&2 ). 3 ) D)Z ( J %H ).)( 3,= ( ) )'!&!0(,&2 2 * &Ä2 X o!) +G 2 J )' &' &!0( * )) )' ;F.) D)( 3 ( ) ( ) +.2,= ( ) D+ <;F2!0/2(. Santos E.C. ) +.)( #/ +.& H DJ * D+ (E) ffm2 ).( et al # )) Z (k 0! ( J!V.)( 3 0. < V +.2 &. : )+"2 o D& b+' ( C ;F <=) (!C.&. ) * 5/4*10 5 /( 0 f$ *ZC!0+) + bv + (cfu/ml)!( 2/1 * /6* 10 4 )+"2 3E. 3\&C.* (a (# (C ) ( ) * + bv (cfu/ml)3/2*10 5 ((;.2) ( ) * 3 '2.* (cfu/ml) 5/5* /4*10 5,= ( )# }]. (C )!( 10 4 C + (a )# ()f. ).)) )' (#!( 9/8 * /1 *10 3 * D+,= ( (# (C ) ).(Santos E.C. and Geningeorgisc C.1981) )+(2) D)(!C (! (! "#$!C i* (Trinidad) C ;F <=) (2 ( ( %100 ;V 89.* D+ +' (D(=e (;.2) ( * D+ ( ( C.&. (2 (!C.&. %97/6 D)# C ;F <=) ( S) ( ) X& 3E..+.D)!C( ) (cfu/ml)-1/2* /9*10 3 * D) (a (cfu/ml) 3* /4*10 3 (2 lv ( (Adesiym A.A. etal.1998) )!( /9 *10 5 )' 3/2(. D+. 2 * )H ( (# (C U(? D)# (!)( )!& j + +#2 (Noleto A.L. and Bergdoll ))i* D)(

5 !(!DJ ( (!CD)( ) * D+ D+). id+ D)Z (J *= (Santos E.C. and Genigeorgis C. 1981). (J t S# ) 3\&C.(Ibrahim G.F. et al.1981) +.& H D (C ) )+O 10 6 W 0 )+"2 2A ).) *&/ )- (C +#2 ÅO + (J,( (J *S!C(J )!f *g / i)!+0e. o&. t D+=( c()* o&. Rg *&/ ( +C) F., p)!,= ( U(? r&o ( AG *O! %&' bv ) = ( + /J D)# <f. <&G bv )!+) ) *+0 *O,+O U(? B2 HZ2 V J IJ ).(Sharpe M.E. et al. 1965) ))( )- )# D+ ) # *M2 # /J,!) )!V.* D+ X,= ( ) (!C W./J,!0.ZO ) )+"2 *M2 % 67 (2 C +A) 20!)O (g #/ 3 ) Z.+. D+ D+CF # )) )' 0) ) b&" $ D). }o D& b+' '2.(Dodd F.H. et al.1977) )+"2 )' *O )+g )# r&g i(!c.&. ) * 3 '2.+!( 3 D)(!C./J # *M2 #!0./J, /(!0+) ) B2!+#2 ( -. ) i)) )' (E) (V.) +C= D)#!( 3. 0+) +0 B( *M2 (! %&' ( D+ <&G ( ( <&G j &2 D+. ;YJ!C ;F <=) D) D)# B2 ( B( ) ( 3\&C.+.&. +0! %&' (.V!0/ ) b\s!0!0 *O 3-5 IJ -. ).)&. <&G (;2 + ( (<f. <&G bv )) ( ) )' J IJ,= ( ) )'!0 Juneia F. and Pal )+ WC % 99/96 C.= ) +.2 #/ 3.(R.N DJ( )# j +.) Z"d D+!( IJ ) 2000 b ) D 3 ).+ )- Rg *&/ DJ ( U(? *O (Z. 000 W 3J Rg *&/ p) D)# %&-2 C ## ). &2 *&/ )# *O.+.+ (!(.=!C ## ) b.+ * D+ X.(Anon 2000)* D)( + b?m ) ( (; <( +. CF =( ) (C )!(10 6 (& + ((; X&) ) )+O X& (# = ( ) ).+ 2 ')!C( ) 10 4 (# (C ) + ) D)Z! (J Santos ))+. )'!)+. })&. yf2!( D )!)+. 2 ( ).(E.C. et al.1981 D)Z ),= ( ) '2.* D+F. 3+2 (!C D)( +#2!( ) +0 Z!0&/!( ; 3p 3+2,( *+0 *Z )0 W ).+ +Z +.2 ( Z!f2 )!)+. =(,= ( ) ) )),YO J /& &' &# 3!0. + )( (H!( ) +C= = ( ) 2*10 3 cfu/ml (+G 2ffM2 ) (European Commission 2003) + (,-. <( )! ( %&'!0&/ ).=)( +f *O +C) F.!C ) /J, (V (! DJ(g ( ) + i!(!) ()f.+&. b&" (g

6 )) WC ) +.2!)+"!0 3 ;.+ (kñ ( ) ( W D)Z.* /J, b( 0 California Mastitis Test (CMT).(Z# /J, +.2 F ( (g F-!0F 3.+.)( ] "A!0+) ) b&" V *M2 /J, p)!c [SF2 (!& b( j D)&. o& # cyo +H # ( # )# b( r0. W) ) +0 B( *,.) ( <f. <&G 3\&C.) D+FS )0 (! %&' ) ( %( ) b\s!0. B2 ).)! D(=e ()(E. ') ')!C ' ( ;2 ( +0 b( 2A <f. <&G (! %&'!0&/ i0) +0 ),-. 0.,=!C D)( Z b( i ) *Z ) ( 00 *=)(J!( Z!C".* +C= W!C D)( ( +#2 Ö$ (!C.&. ) 0. )+"2 3 (- r0. D)&. B( +f.+ +C= o&. ( (; 3 0+) ) j.+&. : ",30 ()f ),= ( ) O *&C!) ( (# (C )!( 10 6 W + +J!(F )&.. *&C 3 * +0!C(J 02.+(! (J U(? ( 3 *Y i+ &. D)#,= ( (! )# '2.)+. ($= "' (! %&' ( ) b&g 3 )&. f2 ($= Ç. o O + +#2,= ( ). 3/2(. * 3;& )) )H -..+ D+ -. ) i)( 3!( 3 3/2 (. i+ &.!( ra?= U(?! D)# ( ) D+ U(? *Y ) D)Z (J *=.+C) (H ($= É(" &! "#! $ %! -1.(cfu/ml) &' + bv (Range) " U(M. < X& 3E..&. )+"2 (! %&' lv 8/ / / / o 9/ / / / ) 1/ / / / / / / / p 1/ / / / ]J 5/ / / / W 6/ / / / *ZC 8/ /1 *10 6 3/ / (.&. *ZC &- (2 1/ / / / ( () (;.2

7 enterotoxin A production in cheddar cheese produced with induced starter failure. Journal of Food Protection. 44(3): James M.J. (1992) Modern Food Microbiology. Publishing by Van Nostrand Reinhold, USA Juneia F. and Pal R.N. (1975) Incidence of Staphylococci in the raw market milk and laboratory pasteurized milk. Haryana Agricultural University. Journal of Research. 4: Noleto A.L. and Bergdoll M.S. (1980) Staphylococcal enterotoxin production in the presence of non-enterotoxigenic staphylococci. Applied Environmental Microbiology. 39: Pawsey R.K. (2002) Case studies in food microbiology for food safety and quality. Royal Society of Chemistry (RS.C). Santos E.C., Genigeorgis C. and Faver T.B. (1981) Prevalence of Staphylococcus aureus in raw and pasteurized milk used for commercial manufacturing of Brazilian Minas cheese. Journal of Food Protection, 44(3): Santos. E.C. and Genigeorgis C. (1981) Survival and growth of staphylococcus aureus in commercially manufactured Brazilian cheese. Journal of Food Protection. 44(3): Santos E.C. and Genigeorgis C. (1981). Potential for presence and growth of staphylococcus aureus in Brazilian Minas cheese whey. Journal of Food Protection, 44(3): Sharpe J.M.(1989). Milk borne infection. Journal of Medical Microbiology. 29: Sharpe M.E., Ewoings R.C., Reiter B. and Cuthbert W.A. (1965) A survey of the incidence of coagulative positive staphylococci in market milk and cheese in England and Wales. Journal of Dairy Research, 32: Vernozy- Rozand C. (1998) Behavier and enterotoxin production by staphylococcus aureus during the manufacture and ripening of raw goat,s milk lactic cheeses. Journal of Dairy Research. 66: : #4 Rg ) ) &!0(;.(1378) )) i(d *&/! #+J (02 b.@o$ WS (1382).;N),.?.1 D&.,0p 0Rg ) (;!C (1378). ic(., áp.(02 *+0 ( (1363).O i D+=( ic(.(02 i CEF.) (F. (..E&C Adesiym A.A., Webb.L.A. and Romain H.T. (1998) Prevalence and characteristics of staphylococcus aureus strains isolated from bulk and composite milk and cattle handlers. Journal of Food Protection. 61(5): Anon (2000) Bad milk leaves 000 sick in Japan. Associated Press/ Reuters Press release. Ashenafi M. (1990) Microbiological quality of Ayib, a traditional Ethiopian cottage cheese. International Journal of Food Microbiology. 10: De Luca G., Zanetti F. and Stampi S. (1997) Staphylococcus aureus in dairy products in the Bologna area. International Journal of Food Microbiology. 35: Dodd F.H., Westgarth D.R. and Griffin T.K.(1977). Strategy of mastitis control. Journal of American Veterinary Medicine Association. 170: European Commission (2003). Opinion of the scientific committee on veterinary measures relating to public health on staphylococcal enterotoxin in milk products, particularly cheeses. European Commission Health and consumer Protection Directive General. Halpin Dohnalek M.I. and Marth E.H. (1989) Growth and production of enterotoxin A by Staphylococcus aureus in cream. Journal of Dairy Science. 72: Ibrahim G.F., Radford D.R., Baldock A.K. and Ireland L.B. (1981) Inhibition of growth staphylococcus aureus and

8 THE PREVALENCE OF COAGULATIVE POSITIVE STAPHYLOCOCCUS AUREUS IN MILK BY RECEIVED IN TO THE MILK COLLECTING CENTER OF GARMSAR CITY Jahed Khaniki Gh.R. 24, Ph.D; Kamkar A. 5, Ph.D; Tehrani M.A. 6, DVM. A study was carried out to estimate the prevalence of Coagulase Positive Staphylococcus aureus in milk collected in the milk collecting center in Garmsar city. Ninety-six raw milk samples (84 composite samples and bulk samples) were collected from Garmsar milk collecting center. Raw milk samples were transferred to laboratory in safe conditions. After serial dilution, the appropriate concentrations (10-2 to 10-6 ) were cultured on Baired- Parker agar medium. The plates were incubated at 37 oc for 2 days (48h). After 48 hours' incubation, the colonies with black centers and light areas were used for staphylococcal assay. The coagulase test was done with rabbit plasma and coagulate- positive colonies were then counted. The results showed that mean counts of coagulate-positive Staphylococcus aureus in composite and bulk milk were cfu/ml and cfu/ml, respectively. The counts ranged from to cfu/ml and to cfu/ ml. The standard deviations were cfu/ml and cfu/ml respectively. It is clear that the milk collected at this facility was rather heavily contaminated with S. aureus. Therefore, it may constitute a health hazard because of the possible production of enterotoxin in the milk consumed by the people. In order to reduce staphylococcal contamination in milk, it is recommended to treat cases of clinical and subclinical staphylococcal mastitis in livestock. Also, it is necessary to use hygienic procedures during the production process as well as transportation and storage. Key words: Coagulative-Positive Staphylococcus aureus, Milk Collecting Center, Milk Contamination. M. Author to whom all correspondence should be addressed. 4. Department of Environmental health Engineering, Public Health school, Tehran University of Medical Sciences 5. Department of Food Hygiene, faculty of veterinary medicine, Tehran University. 6. Faculty of Veterinary Medicine, Graduate of Islamic Azad University, Garmsar.