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Zoonosis 2022, 2(2): 13-20 |
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farahani M, Rahimi E, vaheddehkordi N. Investigating the frequency of contamination with Total Count, Escherichia coli, Salmonella and Staphylococcus aureus in frozen, fresh, minced meat and eggs supplied in Karaj city.. Zoonosis 2022; 2 (2) :13-20
URL: http://zoonosis.ir/article-1-45-en.html
URL: http://zoonosis.ir/article-1-45-en.html
Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. , ebrahimrahimi55@yahoo.com
Abstract: (450 Views)
Meat and eggs are among the foods that are part of the natural daily needs of the body in terms of having essential amino acids, saturated and unsaturated fatty acids, and minerals. However, contamination with pathogenic microorganisms can create risks for consumers that cause epidemics; Therefore, the present study aims to investigate the total count, Escherichia coli, Salmonella, and Staphylococcus aureus contamination in frozen, fresh, minced meat and eggs. Two hundred food samples, 50 samples of each, were taken from the supply centers in Karaj city, Iran and transferred to the food hygiene laboratory and tests related to Salmonella, Staphylococcus aureus, Escherichia coli, and total count. Relevant tests were performed and a significance level of p<00.05 was considered. The results showed that the highest level of contamination with Staphylococcus, Escherichia coli, Salmonella, and coliform microorganisms was related to minced meat, in which 14% of the samples were 100% infected with Staphylococcus, 14% Salmonella, 12% The percentage of Escherichia coli and 100% coliform contamination and egg had the lowest contamination rate among the tested foods. Due to the high level of contamination in minced meat with all tested microorganisms. Therefore, this product should be avoided in unauthorized supply centers, and this product should be obtained in supply centers that have veterinary approval.
Book Review: Original Article |
Subject:
Food Hygiene
Received: 2022/09/11 | Accepted: 2022/09/21 | Published: 2022/09/21
Received: 2022/09/11 | Accepted: 2022/09/21 | Published: 2022/09/21
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