طراحی مدل پیشگوی بار میکروبی بر پایه امپدانس در سبزیجات خشک سنتی و صنعتی
محورهای موضوعی :
علوم و صنایع غذایی
نجمه نجارپور
1
(
دانش آموخته گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
)
علی فضل ارا
2
(
استاد گروه بهداشت مواد غذایی، دانشگاه شهید چمران اهواز، اهواز، ایران
)
مهرنوش تدینی
3
(
استادیار گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
)
تاریخ دریافت : 1395/10/10
تاریخ پذیرش : 1397/03/25
تاریخ انتشار : 1397/07/01
کلید واژه:
روش سنتی,
امپدانس,
سبزیجات خشک شده,
روش صنعتی,
چکیده مقاله :
هدف از این مطالعه استفاده از تکنیک امپدانس و مقایسه نتایج حاصل از این تکنیک با روش مرجع در سبزیجات خشک شده به‌روش سنتی و صنعتی بود. 30 نمونه سبزی خشک شده به‌روش سنتی و 30 نمونه سبزی خشک شده به‌روش صنعتی با استفاده از روش کشت مرجع و نیز با استفاده از دستگاه امپدانس و براساس دستورالعمل مؤسسه استاندارد و تحقیقات صنعتی مورد آزمایش و شمارش میکروبی قرار گرفتند. روش امپدانس نشان داد که حداقل و حداکثر تعداد میکروارگانیسم ها در نمونه های سنتی به‌ترتیب 4 10 × 80/4 و 6 10 × 40/1 باکتری در گرم نمونه بود. حداقل و حداکثر تعداد میکروارگانیسم ها در نمونه های به‌ترتیب 105×00/7 و 102×00/6 باکتری در گرم بود. حداکثر زمان تشخیص در روش امپدانس در سبزیجات خشک شده به‌روش سنتی و صنعتی به‌ترتیب 24/20 و 68/23 ساعت و حداقل زمان تشخیص در روش صنعتی و سنتی به‌ترتیب 35/11 و25/8 ساعت بود. نتایج نشان داد، پیشگویی مقادیر بار میکروبی سبزیجات خشک شده با استفاده از معادلات رگرسیونی حاصل به‌ترتیب معادل 9169/0، 9133/0 و8861/0 برای سبزیجات خشک به‌روش سنتی، صنعتی و مجموع دو روش بود که بیانگر میزان تطابق بالای روش امپدانس با روش مرجع بود. بار میکروبی در سبزی های خشک شده سنتی و صنعتی به‌ترتیب بیشتر و کمتر از حد مجاز استاندارد بود. با توجه به انطباق بالای روش مرجع و امپدانس در این مطالعه، روش امپدانس می تواند به‌عنوان روش جایگزین برای کنترل بار میکروبی سبزیجات خشک استفاده شود.
چکیده انگلیسی:
This study was aimed to use of impedance technique and comparison of its results with reference method in traditional and industrial dried vegetables. In this study, 30 samples of traditional dried vegetable and 30 samples of industrial dried vegetable were tested for microbial counts by reference method of culture and Impedance device in accordance with the Instruction of Standards and Industrial Research Institute of Iran. The impedance method showed the minimum and maximum number of microorganisms in traditional samples were 4.80 × 104 and 1.40 × 106 bacteria per gram respectively. The minimum and maximum number of microorganisms in industrial samples were 6.00 × 102 and 7.00 × 105 bacteria per gram, respectively. The maximum detection time in impedance method in industrial and traditional dried vegetables was 20.24 and 23.68 hours, respectively and minimum detection time in industrial and traditional samples was 11.35 and 8.25 hours. The results showed determination coefficients of bacterial load in dried vegetable by regression equations were 0.9169, 0.9133 and 0.8861 in traditional, industrial and total of two method dried vegetables respectively. It indicates that high correlation was between reference and impedance methods for traditional and industrial dried vegetables. Microbial load in traditional and industrial dried vegetables was higher and lower than that of standard limit, respectively. Therefore, impedance technique could be used as an alternative method for control of bacterial load in dried vegetable.
منابع و مأخذ:
· Andrade, N.J., Bridgeman, T.A. and Zottola, E.A. (1998). Bactericidal activity of sanitizers against Enterococci attached to stainless steel as determined by plate count and impedance method. Journal of Food Protection, 61(7): 833-838.
· Baggreman, W.I. (1994). Rapid estimation of the microbial Load of quick-frozen vegetable with bactometer 32, Unilever Research Laboratories, Vlaardingen, the Netherlands. Antoni Van Leeuwenhoek, 50: 207-214.
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· Faraji, S., Fazlara, A., Hashemi Ravan, M., Faraji, N. and Taheri, Sh. (2014). Comparison of impedance splitting method to pour plating method for the estimation of bacterial count in mayonnaise. International Food Research Journal, 21(6): 2493-2498.
· Fazlara, A. (2004). Evaluation of total microbial count in pasteurized milk using impedance and comparison with results of conventional methods and standards pure plate. Seventh National Congress of Microbiology Iran, Semnan University of Medical Sciences. pp.166.
· Fazlara, A., Rasekh, A. and Khataminia, A. (2007). Comparative Survey on Hygienic Quality (Coliform, Escherichia Coli AND Staphylococcus Aureus) of Industrial Butter with Using Standard Methods and Impedance-Splitting Method, 1st Iranian Congress of Clinical Microbiology Shiraz-Iran; 42-46.
· Fazlara, A., Pourmahdi Brojeni, M., and Jaferi, F.A. (2013). Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN).Journal of Food Science and Technology, 41: 35-46. [In Persian]
· Fazlara, A., Zarei, M., Motaghian, N. b. (2013). Method of measuring the microbial load of raw and pasteurized milk by measuring the electrical resistance (impedance) and its adaptation to the milk's most suitable acidity. Iranian Journal of Veterinary Medicine, 9(2): 97-105. [In Persian]
· Glassmoyer, K.E., and Russell, S.M. (2001). Evaluation of a selective broth for detection of Staphylococcus aureus using impedance microbiology. Journal of Food Protection, 64: 44–50.
· Grossi, M., Lanzoni, M., Pompei, A., Lazzarini, R., Matteuzzi, D. and Rice, B. (2008). Detection of microbial concentration in ice-cream using the impedance technique. Biosensors and Bioelectronics, 23: 1616-1623.
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding stuff - Horizontal method for the enumeration of microorganisms –Colony count technique at 30 c. 1st.Revision, ISIRI No. 5272. [In Persian]
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· Khataminia, A., Fazlara, A. (2008). Comparative survey on hygienic quality (Coliforms, Escherichia coli and Staphylococcus aureus) of industrial butter with using standard methods and impedance-splitting method. Proceeding of Jubilee World Buiatrics Congress, Budapest. Hungary. pp: 272-273.
· Lak, A. (2005). Evaluation of total microbial count in the traditional ice cream using the impedance method. Sixth Congress of Iranian students, Ferdowsi University of Mashhad, pp. 269.
· Lee, I., Wu, Y., Hus, C.I., Liang, H.J., Yang, C.J. and Jang, H. D. (2009). A rapid and selective method for monitoring the growth of coliforms in milk, using the combination of amperometric sensor and reducing of methylene blue. Sensor and actuators B: Chemical Sciences, 141: 575-580.
· Luong, J.H.T., Habibi-Rezaei, M., Meghrous, J., Xiao, C., Male, K.B. and Kamen, A. (2001). Monitoring motility, spreading, and mortality of adherent insect cells using an impedance sensor. Analytical Chemistry, 73: 1844–8.
· Mortazavi, A., Kashani Nejad, M. and Ziaolhagh, H. (2002). Food Microbiology, (Translation). Authors: Frazier, W.C. and Westhoff, D.C. 2nd reprint, Ferdowsi University of Mashhad Publication, pp. 24-26. [In Persian]
· Orsi, C., Torriant, S., Battistotti, B. and Vescovo, M. (1997). Impedance measurement to assess microbial contamination of ready to-use-vegetable. Chemistry and Material Science, 205(3): 248-250.
· Rahimi Fard, N. (2007). Quick Guide for microbiological control of food, beverage, cosmetics, and sanitary. Tehran, Teymorzadeh publications, pp. 76.
· Razavilar, V. (2002). Food pathogens in food microbiology and epidemiology. Second edition. Tehran, Publishing Institute of Tehran University, pp. 311.
· Ruan, C., Yang, L. and Li, Y. (2002). Immuno-biosensor chips doe detection of Escherichia coli O157:H7 using electrochemical impedance spectroscopy. Analytical Chemistry, 74: (48) 14–20.
· Spiller, E., Scholl, A., Alexy, R., Kummerer, K. and Urban, G.A. (2006). A microsystem for growth inhibition test of Enterococcus faecalis based on impedance measurement. Sensors and Actuators B: Chemical. 118(1-2): 182-191.
· Stewart, G.N. (1899). The changes produced by the growth of bacteria in the molecular concentration and electrical conductivity of the culture media. Journal of Experimental Medicine, 4: 235–43.
· Yang, L., Li, Y. and Erf, G.F. (2004). Interdigitated array microelectrode-based electrode chemical impedance immune-sensor for detection of Escherichia coli O157: H7. Analytical Chemistry, 76: 1107–1113.
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· Andrade, N.J., Bridgeman, T.A. and Zottola, E.A. (1998). Bactericidal activity of sanitizers against Enterococci attached to stainless steel as determined by plate count and impedance method. Journal of Food Protection, 61(7): 833-838.
· Baggreman, W.I. (1994). Rapid estimation of the microbial Load of quick-frozen vegetable with bactometer 32, Unilever Research Laboratories, Vlaardingen, the Netherlands. Antoni Van Leeuwenhoek, 50: 207-214.
· Bahreini, M., Habibi Najafi, M.B., Bassami, M. R., Abbaszadegan, M., Bahrami, A.R., and Ejtehadi, H. (2011). Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach. Iranian Food Science and Technology Research Journal, 7(3): 235-242.
· Bolton, F.J. (1998). An investigation of indirect conductimetry for detection of some food-borne bacteria. Journal of Applied Bacteriology, 69: 655-661.
· Coppola, K. and Firstenberg-Eden, R. (2006). Impedance based method for detection of spoilage organisms in UHT low-acid foods. Journal of Food Science, 53: 1521-1527.
· Faraji, S., Fazlara, A., Hashemi Ravan, M., Faraji, N. and Taheri, Sh. (2014). Comparison of impedance splitting method to pour plating method for the estimation of bacterial count in mayonnaise. International Food Research Journal, 21(6): 2493-2498.
· Fazlara, A. (2004). Evaluation of total microbial count in pasteurized milk using impedance and comparison with results of conventional methods and standards pure plate. Seventh National Congress of Microbiology Iran, Semnan University of Medical Sciences. pp.166.
· Fazlara, A., Rasekh, A. and Khataminia, A. (2007). Comparative Survey on Hygienic Quality (Coliform, Escherichia Coli AND Staphylococcus Aureus) of Industrial Butter with Using Standard Methods and Impedance-Splitting Method, 1st Iranian Congress of Clinical Microbiology Shiraz-Iran; 42-46.
· Fazlara, A., Pourmahdi Brojeni, M., and Jaferi, F.A. (2013). Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN).Journal of Food Science and Technology, 41: 35-46. [In Persian]
· Fazlara, A., Zarei, M., Motaghian, N. b. (2013). Method of measuring the microbial load of raw and pasteurized milk by measuring the electrical resistance (impedance) and its adaptation to the milk's most suitable acidity. Iranian Journal of Veterinary Medicine, 9(2): 97-105. [In Persian]
· Glassmoyer, K.E., and Russell, S.M. (2001). Evaluation of a selective broth for detection of Staphylococcus aureus using impedance microbiology. Journal of Food Protection, 64: 44–50.
· Grossi, M., Lanzoni, M., Pompei, A., Lazzarini, R., Matteuzzi, D. and Rice, B. (2008). Detection of microbial concentration in ice-cream using the impedance technique. Biosensors and Bioelectronics, 23: 1616-1623.
· Institute of Standards and Industrial Research of Iran. (2008). Microbiology of food and animal feeding stuff - Horizontal method for the enumeration of microorganisms –Colony count technique at 30 c. 1st.Revision, ISIRI No. 5272. [In Persian]
· Jay, L.S., Davos, D., Dundas, M., Frankish, E. and Lightfoot, D. (2003). Salmonella. Ch 8 In: Hocking AD (ed) Foodborne microorganisms of public health significance. 6th ed, Australian Institute of Food Science and Technology (NSW Branch), Sydney, pp. 207–266.
· Khataminia, A., Fazlara, A. (2008). Comparative survey on hygienic quality (Coliforms, Escherichia coli and Staphylococcus aureus) of industrial butter with using standard methods and impedance-splitting method. Proceeding of Jubilee World Buiatrics Congress, Budapest. Hungary. pp: 272-273.
· Lak, A. (2005). Evaluation of total microbial count in the traditional ice cream using the impedance method. Sixth Congress of Iranian students, Ferdowsi University of Mashhad, pp. 269.
· Lee, I., Wu, Y., Hus, C.I., Liang, H.J., Yang, C.J. and Jang, H. D. (2009). A rapid and selective method for monitoring the growth of coliforms in milk, using the combination of amperometric sensor and reducing of methylene blue. Sensor and actuators B: Chemical Sciences, 141: 575-580.
· Luong, J.H.T., Habibi-Rezaei, M., Meghrous, J., Xiao, C., Male, K.B. and Kamen, A. (2001). Monitoring motility, spreading, and mortality of adherent insect cells using an impedance sensor. Analytical Chemistry, 73: 1844–8.
· Mortazavi, A., Kashani Nejad, M. and Ziaolhagh, H. (2002). Food Microbiology, (Translation). Authors: Frazier, W.C. and Westhoff, D.C. 2nd reprint, Ferdowsi University of Mashhad Publication, pp. 24-26. [In Persian]
· Orsi, C., Torriant, S., Battistotti, B. and Vescovo, M. (1997). Impedance measurement to assess microbial contamination of ready to-use-vegetable. Chemistry and Material Science, 205(3): 248-250.
· Rahimi Fard, N. (2007). Quick Guide for microbiological control of food, beverage, cosmetics, and sanitary. Tehran, Teymorzadeh publications, pp. 76.
· Razavilar, V. (2002). Food pathogens in food microbiology and epidemiology. Second edition. Tehran, Publishing Institute of Tehran University, pp. 311.
· Ruan, C., Yang, L. and Li, Y. (2002). Immuno-biosensor chips doe detection of Escherichia coli O157:H7 using electrochemical impedance spectroscopy. Analytical Chemistry, 74: (48) 14–20.
· Spiller, E., Scholl, A., Alexy, R., Kummerer, K. and Urban, G.A. (2006). A microsystem for growth inhibition test of Enterococcus faecalis based on impedance measurement. Sensors and Actuators B: Chemical. 118(1-2): 182-191.
· Stewart, G.N. (1899). The changes produced by the growth of bacteria in the molecular concentration and electrical conductivity of the culture media. Journal of Experimental Medicine, 4: 235–43.
· Yang, L., Li, Y. and Erf, G.F. (2004). Interdigitated array microelectrode-based electrode chemical impedance immune-sensor for detection of Escherichia coli O157: H7. Analytical Chemistry, 76: 1107–1113.
