Table 2. Prevalence of Yersinia spp. and Y. enterocolitica in Milk and Dairy Products in Iran Using Culture and PCR Method a.
| Type of Food | Number of Samples | Culture Method | PCR Method | |
|---|---|---|---|---|
| Yersinia spp. | Y. enterocolitica | Y. enterocolitica | ||
| Raw cow milk | 80 | 13 (16.25) b | 8 (10) b | 6 (7.5) b |
| Pasteurized cow milk | 30 | - | - | - |
| Raw sheep milk | 60 | 5 (8.33) | 3 (5) | 3 (5) |
| Raw goat milk | 60 | 2 (3.33) | 1 (1.66) | 1 (1.66) |
| Raw camel milk | 37 | -b | -b | -b |
| Cheese | 90 | 14 (15.55)c | 7 (7.77)c | 6 (6.66)c |
| Commercial cheese | 30 | -b | -b | -b |
| Traditional cheesed | 60 | 14 (23.33) | 7 (11.66) | 6 (10) |
| Ice cream | 50 | 2 (4) | 1 (2) | 1 (2) |
| Commercial ice cream | 15 | -b | -b | -b |
| Traditional ice cream | 35 | 2 (5.71)b | 1 (2.85)b | 1 (2.85)b |
| Yogurt | 35 | - | - | - |
| Commercial yogurt | 10 | - | - | - |
| Traditional yogurt | 25 | - | - | - |
| Dooghc | 30 | - | - | - |
| Commercial Doogh | 10 | - | - | - |
| Traditional Doogh | 20 | - | - | - |
| Butter | 40 | - | - | - |
| Commercial butter | 15 | - | - | - |
| Traditional butter | 25 | - | - | - |
| curd e | 50 | - | - | - |
| Commercial curd | 15 | - | - | - |
| Traditional curd | 35 | - | - | - |
| Total | 552 | 52 (9.42) | 28 (5.07) | 24(4.34) |
a Data are presented as No. (%).
b A significant difference about P < 0.05.
c A dairy product prepared by beating unflavored yogurt until smooth, and then diluting with water to a consistency similar to whole milk; it is also called yogurt soda.
d Made from raw sheep or cow milk.
e A dairy product prepared by prolonged boiling yogurt.