• Home
  • Histological and microbial analysis of different types of raw meat products in Tehran, Iran

Share To

Article Url


Manuscript ID : FH-2306-1141 (R2) Visit : 201 Page: 31 - 36

10.30495/fh.2023.73971.1141

Article Type: Original Research

Histological and microbial analysis of different types of raw meat products in Tehran, Iran

Subject Areas :

Zohreh Mashak 1 , Zahra Mahdizadeh Barzoki 2 , Amirreza Saadati 3 , Maziar Taghavi 4

1 - Clinical Care and Health Promotion Research Center, Karaj Branch, Islamic Azad University, Karaj, Iran|Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
2 - Department of Microbiology and Biology, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
3 - Shahid Beheshti University of Medical Sciences, Tehran, Iran
4 - Department of Food, Halal and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran

Received: 2023-02-03 Accepted : 2023-05-13 Published : 2023-06-20

Keywords: / Microbial contamination, Raw meat products, / Histological analysis, / Unauthorized tissues, / Tehran province,

Abstract :

Meat products are essential protein sources and play a significant role in human nutrition and overall health. However, unauthorized tissues in meat products can compromise their quality and safety. This study investigated the microbial and histological features of various minced meat products in Tehran province, Iran. A total of 200 samples were collected, including 50 samples of red meat Kabab Koobideh paste (RM), 50 of chicken meat Kabab Koobideh paste (CM), 40 of minced meat (MM), 30 of industrial hamburgers (IH), and 30 of homemade hamburgers (HH). The samples were analyzed for their histological composition and microbial counts (total bacterial count, Staphylococcus aureus, and mold and yeast counts). The most common unauthorized tissues found in the samples were adipose tissue (66.0%), smooth muscle tissue (46.5%), and herbal tissue (41.0%). The highest levels of unauthorized tissues were observed in the CM (N=198) and RM (N=129) groups, while the lowest levels were observed in the MM group (N=14). The total bacterial count (TBC) was highest in the RM group (7.69±0.46 log CFU/g), followed by the CM group (6.96±0.54 log CFU/g). The highest counts of S. aureus were observed in the CM group (4.84±0.23 log CFU/g), followed by the RM group (4.78±0.24 log CFU/g). The most elevated mold and yeast counts were observed in the HH group (4.58±0.34 log CFU/g), followed by the RM group (4.56±0.32 log CFU/g) and the CM group (4.50±0.45 log CFU/g). A significant correlation was observed between unauthorized tissues and bacterial contamination (p<0.05). This suggests that using unauthorized tissues in meat products can increase the risk of bacterial contamination. The findings of this study highlight the importance of avoiding the use of unauthorized tissues, especially those derived from the digestive tract, in meat products.

References:


  1. Godfray HCJ, Beddington JR, Crute IR, Haddad L, Lawrence D, Muir JF, Toulmin C. Food security: the challenge of feeding 9 billion people. Science. 2010;11(8):53-83.
    2.
  2. Julini M. Histological aspects of commercial frauds in relation to sausage products. II. Anhali della Facoltà di Medicina Veterivaari di Torino. 1982;27:485-499.
    3.
  3. MoghtaderiA, Raji A, Khanzadi S, Nabipour A. Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum. 2019;10(4):354-360.
    4.
  4. Sadeghi E, Khazaei M, Almasi A, Shariatifar N, Bohlouli Oskoii S, Tahvilian R. Recognition of illegal tissues in the meat products from Kermanshah supply centers during the years 2009-2010. Ofogh-E-Danesh. 2011;17(2):55-59.
    5.
  5. (2013). Kabab Koobideh – Specification and test methods. In (Vol. INSO no 4622). Iran: Iranian National Standards Organization.
    6.
  6. Barbuddhe SB, Swain BK, Chakurkar EB, Sundaram RN. Microbial quality of poultry meat with special reference to Listeria monocytogenes. Indian Journal of Poultry Science. 2003;38(3):305-307.
    7.
  7. Singhal RS, Kulkarni PR, Reg DV. Handbook of indices of food quality and authenticity: Elsevier. 1977.
    8.
  8. McEvoy J. Contamination of animal feeding stuffs as a cause of residues in food: a review of regulatory aspects, incidence and control. Analytica Chimica Acta. 2002;473(1-2):3-26.
    9.
  9. Georgier L, Vitanov S. Adulteration of mince and sausages. Khranitelana Promish Lenost (Bulgaria). 1995;44(1):15-16.
    10.
  10. Lindberg E, Adlerberth I, Hesselmar B, Saalman R, Strannegard IL, Aberg N, Wold AE. High rate of transfer of Staphylococcus aureus from parental skin to infant gut flora. Journal of Clinical Microbiology. 2004;42(2):530-534.
    11.
  11. Nemati M, Ghorbanpour H, Razavieh S, Hoseini M. Chemical composition and microbiological quality of the bonab kebabs sold in Tabriz market. Journal of Food Safety. 2008;28(3):315-323.
    12.
  12. Niyonzima E, Ongol MP, Kimonyo A, Sindic M. Risk factors and control measures for bacterial contamination in the bovine meat chain: a review on Salmonella and pathogenic coli. Journal of Food Research. 2015;4(5):98-121.
    13.
  13. Soriano JM, Rico H, Molto JC, Manes J. Microbial evaluation of Spanish potato omelette and cooked meat samples in university restaurants. Journal of Food Protection. 2000;63(9):1273-1276.
    14.
  14. Olaoye OA. Meat: An overview of its composition, biochemical changes and associated microbial agents. International Food Research Journal. 2011;18(3).
    15.
  15. Reij MW, Den Aantrekker ED. ILSI Europe Risk Analysis in Microbiology Task Force. Recontamination as a source of pathogens in processed foods. International Journal of Food Microbiology. 2004;91(1):1-11.
    16.
  16. Varnam A, Sutherland JP. Meat and meat products: technology, chemistry and microbiology (Vol. 3): Springer Science & Business Media. 1995.
    17.
  17. Chugunova, E. Histological assessment of the quality of ground meat semi-finished products. 2021; E3S Web of Conferences 282, 01003.
    18.
  18. Posti I, Adibmoradi M. Histological laboratory methods. Tehran: Tehran University. 2007
    19.
  19. Halász A, Barath A. Simon-Sarkadi L, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology. 1994;5(2):42-49.
    20.
  20. Ingham SC, Becker KL, Fanslau MA. Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foods. Journal of Food Protection. 2003;66(11):2151-2155.
    21.
  21. Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H. Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control. 2007;18(12):1518-1523.
    22.
  22. Kavousi Nejad M, Fazlara A, Morovati H. Detection of unauthorized tissue in hamburger with histological method. Paper presented at the 15th Congress of Veterinary of Iran, 2008.
    23.
  23. Adibmoradi M, Barazandegan K. Histological study of sausage based on unauthorized tissues. Magezine of Standard. 2010;215:2-4.
    24.
  24. Cordary ML, Huffman DS. The possibility of histological identification of extraneous proteins in raw sausages. Archivio Veterinario Italiano. 1982;28(3):134-136.
    25.
  25. Jahed Khaniki GH, Rokni ND. Histological study of unpermitted tissues in heated meat products by using of Masson's trichrome stain. Pajouhesh & Sazandegi. 2006;73:96-102.
    26.
  26. Prayson B, McMahon JT, Prayson RA. Fast food hamburgers: what are we really eating? Annals of Diagnostic Pathology. 2008;12(6):406-409.
    27.
  27. Abbasy-Fasarani M, Hosseini H, Jahed-Khaniki GR, Adibmoradi M, Eskandari S. Histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices. Iranian Journal of Nutrition Sciences & Food Technology. 2013;7(5):311-318.
    28.
  28. (2007). Row frozen hamburger – Specifications. In. Iran: Institute of Standards and Industrial Research of Iran.
    29.
  29. Javadi A, Safarmashaei S. Microbial profile of marketed broiler meat. Middle East Journal of Science and Research. 2011;9(5):652-656.
    30.
  30. Sohrabi H, Cannizzo FT, Pregel P, Scaglione FE, Beltramo C, Acutis PL, Dalmasso A, Biolatti B. Tissue and species identification in minced meat and meat products from Italian commercial markets by DNA microarray and histological approach. Veterinaria Italiana. 2020;56(2).
    31.
  31. Kheyri A, Fakhernia M, Haghighat-Afshar N, Hassanzadazar H, Kazemi-Ghoshchi B, Zeynali F, Bahmani M. Microbial contamination of meat products produced in the factories of West Azerbaijan Province, North West of Iran. Global Veterinaria. 2014;12(6):796-802.
    32.
  32. Shahani K. Identification of unauthorized tissues used in kabab kobideh supplied in restaurants in Tehran province by histological method. Karaj Azad University, Karaj. 2015.
    33.
  33. Tavakoli HR, Karimi Zarchi AA, Izadi M. A survey on bacterial contamination of consumed foods in belonging‎ centers of Baqiyatallah University of Medical Sciences. Journal of Military Medicine. 2007;9(2):89-95.
    34.
  34. Baggio SR, Bragagnolo N. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products. Food Chemistry. 2006;95(4):611-619.
    35.
  35. Hassan Alli N, Farooqui A, Khan A, Khan AY, Kazmi SU. Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan. Journal of Infection in Developing Countries. 2010;4(6):382-388.
    36.
  36. Jay JM, Loessner MJ, Golden DA. Modern food microbiology. Food Science Text Series, Springer, New York. 2005.
    37.
  37. Mai Zohdy M, Aiedia HA, Emara MM, Nouman TM, Mohamed MA. Safety and quality evaluation of various grades of Egyptian beef luncheon sausage and burger patties: A comparative study. Adventure in Animal and Veterinary Sciences. 2021;9(8):1194-1202.
    38.
  38. Teshome G, Assefa Z, and Keba A. Assessment of microbial quality status of raw beef around Addis Ababa city, Ethiopia. African Journal of Food Science. 2020; 14(7):209-214.
    39.
  39. Cohen N, Ennaji H, Bouchrif B, Hassar M, Karib H. Comparative study of microbiological quality of raw poultry meat at various seasons and for different slaughtering processes in Casablanca (Morocco). Journal of Applied Poultry Research. 2007;16(4):502-508.
    40.
  40. Yuksek N, Evrensel SS,Temelli S, Sahsene AN. A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa. Journal of Biological Environment Sciences. 2009;3(7):7-10.
    41.

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]