Similar to our results, in a few studies conducted in other parts of Iran, the incidence of L. monocytogenes in milk and dairy products was reported 0% in center and 1.6% in west of Iran (Mahmoodi, 2010). It is assumed that Campylobacter spp. in raw milk derive most commonly from secondary fecal contamination during the milking process. Poor pretreatment of the teats with disinfectant or contact of the milking cluster with the parlor floor may result in higher levels of fecal Campylobacter contamination.