دوره 1، شماره 1 - ( 9-1400 )
جلد 1 شماره 1 صفحات 60-49 |
برگشت به فهرست نسخه ها
دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران ، sara.bagheri05@gmail.com
چکیده: (1041 مشاهده)
با توجه به نقش و اهمیت سلامت غذا در برقراری امنیت غذایی و از آنجایی که بستنی یکی از اقلام غذایی پرمصرف در بین کودکان و نوجوانان است و به دلیل وجود مواد مغذی در آن محیطی مناسب برای رشد بسیاری از پاتوژن ها می باشد. اکثر بستنی ها در طول تولید و نگهداری به میکروب ها آلوده می شوند و می توانند باعث عفونت در کودکان، افراد مسن و بیماران مبتلا به سرکوب سیستم ایمنی شوند بنابراین نظارت دقیق بهداشتی و کنترل مراکز تهیه، توزیع، عرضه و استفاده از شیر پاستوریزه در تهیه این فرآورده الزامی است. هدف اصلی این مقاله مروری، بررسی مشکل باکتری های بیماریزا در بستنی سنتی و توصیف ویژگی های اصلی این باکتری ها و بیماری های ناشی از آنها است. در این مطالعه مروری، ابتدا واژه گان مهم کلیدی بستنی سنتی ، آلودگی میکروبی، اسامی برخی از باکتری های غذازاد در بستنی در پایگاه های معتبر اطلاعاتی همچون GoogleScholar ،Irandoc ،Magiran ،Elsevier ،Science Direct ،Pub Med جستجو گردید و بعد از مطالعه خلاصه و متن مقالات، پایان نامه ها و یا مقالات ارائه شده در کنفرانس ها، 14مقالات مرتبط با موضوع از سال 1390 تا 1400 انتخاب شدند. نتایج این مطالعه نشان داد که مهم ترین باکتری های بیماری‌زای بستنی شامل : اشریشیا کلی، استافیلوکوکوس اورئوس، باسیلوس سرئوس، انتروباکتریاسه، کلیفرم، لیستریا مونوسیتوژنز، انتروکوک است. با شناخت عوامل بیماری زا و راه های انتقال آن و در نهایت اعمال شیوه های کنترل و نظارت و پیشگیری می تواند نقش موثری در ارتقای کیفیت بهداشتی و کاهش آلودگی باکتریایی بستنی سنتی داشته باشد.
مرور کتاب: مروری |
دریافت: 1400/8/24 | پذیرش: 1400/11/17 | انتشار: 1400/7/1
دریافت: 1400/8/24 | پذیرش: 1400/11/17 | انتشار: 1400/7/1
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