1. 1. De Oliveira MA, De Souza VM, Bergamini AM, De Martinis EC. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control. 2011; 22(8):1400-3.
2. Akrami-Mohajeri F, Derakhshan Z, Ferrante M, Hamidiyan N, Soleymani M, Conti GO, Tafti RD. The prevalence and antimicrobial resistance of Listeria spp in raw milk and traditional dairy products delivered in Yazd, central Iran (2016). Food Chem Toxicol. 2018;114:141-4.
3. Ombarak RA, Elbagory AM. Bacteriological quality and occurrence of some microbial pathogens in goat’s and ewe’s milk in Egypt. Int Food Res J. 2017 ;24(2).
4. Verraes C, Vlaemynck G, Van Weyenberg S, De Zutter L, Daube G, Sindic M, Uyttendaele M, Herman L. A review of the microbiological hazards of dairy products made from raw milk. Int. Dairy J. 2015;50:32-44.
5. Johnson Mejfs, Dekker- T-NY-M. Cheese products. 2001:345-84.
6. Sultan Dallal MM, Emadi Koochak H, Sharifi Yazdi MK, Taheri Mirqaed A, Choobineh H. Determination Of Yersinia Spp. And Salmonella Paratyphi B Isolated From Possibly Contaminated Cream Samples In The City Of TehranIran. Payavard Salamat.2016.8(1).34-43
7. Salek Moghadam AR, Foruhesh Tehrani H, Anssari H, Ravadgar B, Noorani Vatani A, Ghassemi M. A survey on bacterial contamination on one-hundred unpasteurized cheese samples and pasteurized cheese as control and stability of commonly contaminating bacteria to different salt concentration. Razi Journal of Medical Sciences. 2001;8(25):293-9.
8. Mirza Alizadeh A, Mashayekh M, Banikhademi S, Mohammadi M, Haj Heidary R, Mousavi MM, Pilevar Z. Microbial and chemical param-eters of traditional siahmazgi cheese produced in zanjan province, iran. Adv. Anim. Vet. Sci. 2019;7(1):38-44.
9. Rezaei MO, Yahyaei MO, Parviz ME. A Survey of microbial contamination in Traditional Cheese distributed in Markazi Province in 2010. Iran. J. Health & Environ 2014;7(1):115-22.
10. Shadan MR, Khoshabi F. A survey on microbial contamination on traditional cheeses in Zahedan province. Zahedan. J Res Med Sci 2003;4(1):33-41.
11. Teymori R, Ghazanfarirad N, Dehghan K, Kheyri A, Hajigholizadeh G, Kazemi-Ghoshchi B, Bahmani M. Monitoring microbial quality of commercial dairy products in West Azerbaijan province, northwest of Iran. Asian Pac J Trop Dis. 2014; 4:824-829.
12. Shamloo E, Jalali M, Mirlohi M, Madani G, Metcalf D, Merasi MR. Prevalence of Listeria species in raw milk and traditional dairy products in Isfahan, Iran. Int J Env Health Eng. 2015;4(1):1.
13. Institute of Standards and Industrial Research of Iran (ISIR). Milk and milk products-Enumeration of colony-Forming units of microorganism-colony count technique at 30 ºC. ISIRI no 5484, 1sted.Karaj: ISIR; 2002 (Persian).
14. Institute of Standards and Industrial Research of Iran (ISIR). Microbiology of food and animal feeding stuffs—Comprehensive method for enumeration of coliforms - Colony count method. ISIRI no 9263; 1386(Persian).
15. Institute of Standards and Industrial Research of Iran (ISIR). Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. ISIRI 2946. Iran:ISIR; 2011 (Persian).
16. International Organization for Standardization Microbiology of food and animal feeding stuffs—horizontal method for the detection of Escherichia coli O157. ISO 16654, Geneva.2001.
17. Institute of Standards and Industrial Research of Iran (ISIR). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (Staphylococcus aureus and other species) – Test method Part 1: Technique using baird – parker agar medium. ISIRI no 6806-3 Iran: ISIR; 2012 (Persian).
18. Institute of Standards and Industrial Research of Iran (ISIR). Horizontal method for detection of salmonella. ISIRI no 4413Iran: ISIR; 2009 (Persian).
19. Institute of Standards and Industrial Research of Iran (ISIR). Standard of research method and detection of Listeria monocytogenesin milk and its products. ISIRI no 4524, 1-28Iran: ISIR; 1999 (Persian).
20. Institute of Standards and Industrial Research of Iran (ISIR). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and molds. ISIRI no 10154 Iran: ISIR; 2013 (Persian).
21. Karajibani M, Merkazee A, Montazerifar F, Gomrekee M, Gholamee A. Microbial contamination in pasteurized milk and dairy products in Zahedan, Iran. J Mazandaran Univ Med Sci. 2016;26(141):165-9.
22. Aygun O, Aslantas O, Oner S. A survey on the microbiological quality of Carra, a traditional Turkish cheese. Journal of Food Engineering. 2005;66(3):401-4.
23. Giammanco GM, Pepe A, Aleo A, D'Agostino V, Milone S, Mammina C. Microbiological quality of Pecorino Siciliano" primosale" cheese on retail sale in the street markets of Palermo, Italy. New Microbiologica. 2011;34(2):179-85.
24. Gonzales-Barron U, Gonçalves-Tenório A, Rodrigues V, Cadavez V. Foodborne pathogens in raw milk and cheese of sheep and goat origin: a meta-analysis approach. Curr. Opin. Food Sci. 2017;18:7-13.
25. Ruegg PL. Practical food safety interventions for dairy production. J. Dairy Sci 2003;86:E1-9.
26. Cavicchioli VQ, Scatamburlo TM, Yamazi AK, Pieri FA, Nero LA. Occurrence of Salmonella, Listeria monocytogenes, and enterotoxigenic Staphylococcus in goat milk from small and medium-sized farms located in Minas Gerais State, Brazil. J. Dairy Sci 2015;98(12):8386-90.
27. Rosengren Å, Fabricius A, Guss B, Sylvén S, Lindqvist R. Occurrence of foodborne pathogens and characterization of Staphylococcus aureus in cheese produced on farm-dairies. Int. J. Food Microbiol.. 2010;144(2):263-9.
28. Almeida G, Figueiredo A, Rôla M, Barros RM, Gibbs P, Hogg T, Teixeira P. Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety. J. Food Prot. 2007;70(7):1710-6.
29. Arslan S, Özdemir F. Prevalence and antimicrobial resistance of Listeria spp. in homemade white cheese. Food Control. 2008;19(4):360-3.
30. Jami S, Jamshidi A, Khanzadi S. The presence of Listeria monocytogenesin raw milk samples in Mashhad, IranIran. J. Vet. Res. 2010;11(4):363-7.
31. Rahimi E, Momtaz H, Sharifzadeh A, Behzadnia A, Ashtari MS, Esfahani SZ, Riahi M, Momeni M. Prevalence and antimicrobial resistance of Listeria species isolated from traditional dairy products in Chahar Mahal & Bakhtiyari, Iran. Bulg. J. Vet. Med. 2012;15(2).
32. Rahimi E, Behzadnia A, Shakerian A, Momtaz H. Frequency of Listeria species from raw milk, traditional cheese and ice-cream in Shahrekord and Shiraz. Journal of Microbial World.2010;4(5):243-8
33. Sleator RD, Gahan CG, Hill C. A postgenomic appraisal of osmotolerance in Listeria monocytogenes. Appl. Environ. Microbiol. 2003 ;69(1):1-9.
34. Liu D, Lawrence ML, Ainsworth AJ, Austin FW. Comparative assessment of acid, alkali and salt tolerance in Listeria monocytogenes virulent and avirulent strains. FEMS Microbiol. Lett 2005 ;243(2):373-8.
35. Linton RH, Webster JB, Pierson MD, Bishop JR, Hackney CR. The effect of sublethal heat shock and growth atmosphere on the heat resistance of Listeria monocytogenes Scott A. J. Food Prot. 1992 55(2):84-7.
36. Slutsker L, Schuchat AJFS, DEKKER- T-NY-M. Listeriosis in humans. 1999:75-96.
37. Ryser ET, Marth EH. Listeria: listeriosis, and food safety: CRC Press; 1999.
38. Azizkhani M, Tooryan F. Contamination of Traditional Cheese in Mazandaran Province to Methicillin-resistant Staphylococcus Aureus. J Mazandaran Univ Med Sci 2018;28(163):47-56.
39. Hamzeh Pour S, Vaziri S, Molaee Aghaee E. Survey on the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran. Iranian Journal of Health and Environment. 2019;11(4):465-76.
40. Mirzaei H, Javadi A, Farajli M, Shah-Mohammadi A, Monadi A, Barzegar AJJovr. Prevalence of Staphylococcus aureus resistant to methicillin in traditional cheese and cream: a study in city of Tabriz, Iran. J. Vet.2012;67(1).
41. Aragon-Alegro LC, Konta EM, Suzuki K, Silva MG, Júnior AF, Rall R, Rall VL. Occurrence of coagulase-positive Staphylococcus in various food products commercialized in Botucatu, SP, Brazil and detection of toxins from food and isolated strains. Food control. 2007;18(6):630-4.
42. Riadh AT. A comparison on microbial conditions between traditional dairy products sold in Karak and same products produced by modern dairies. Pakistan J. Nutrition. 2005 ;4(5):345-8.
43. Gülmez M, Güven A, Sezer Ç, Duman B. Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas Univ Vet Fak Derg 2003;9(1):49-52.
44. Seifu E. Chemical composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese. Int Food Res J. 2013;20(1):93.
45. Fadaei A. Bacteriological quality of raw cow milk in Shahrekord, Iran. Vet World. 2014;7(4):240-3.
2. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
3. The prevalence and antimicrobial resistance of Listeria spp in raw milk and traditional dairy products delivered in Yazd, central Iran (2016)
4. Ombarak RA, Elbagory AM. Bacteriological Quality and Occurrence of Some Microbial Pathogens in Goat’s and Ewe’s Milk in Egypt. Int Food Res J. 2017; 24(2): 847-51.
5. A review of the microbiological hazards of dairy products made from raw milk