تعیین ویژگی‌های میکروبی و شیمیایی میگوهای عرضه شده در شهرستان آبادان
محورهای موضوعی :
بهداشت مواد غذایی
محمد نری میسا
1
,
ابراهیم رحیمی
2
1 - دانش‌آموخته بهداشت مواد غذایی، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 - استاد گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
تاریخ دریافت : 1401/12/01
تاریخ پذیرش : 1402/03/29
تاریخ انتشار : 1402/01/01
کلید واژه:
استافیلوکوکوس اورئوس,
سالمونلا,
میگو,
TVN,
اشرشیاکلای,
چکیده مقاله :
میگو از پرطرف‌دارترین منابع پروتئین دریایی در سراسر دنیا محسوب می شود. این آبزی به علت دارابودن ارزش غذایی و اقتصادی بالا، محصول عمده صادراتی در بسیاری از کشورهای دنیا است. صنعت میگو درصد قابل‌توجهی از کل محصولات آبزی‌پروری را شامل می شود. چنانچه این ماده غذایی با ارزش به میکروارگانیسم های پاتوژن آلوده شود می تواند سلامت بسیاری از افراد هر جامعه را مورد مخاطره قرار دهد؛ در همین راستا هدف از مطالعه حاضر تعیین ویژگی های میکروبی و شیمیایی میگوهای عرضه شده شهرستان آبادان است. تعداد 100 نمونه میگو را از شهرستان آبادان به صورت تصادفی ساده نمونه گیری کرده و در کنار فلاسک یخ و در شرایط سترون به آزمایشگاه تخصصی بهداشت مواد غذایی دانشگاه آزاد اسلامی واحد شهرکرد انتقال داده و آزمون های میکروبی شامل استافیلوکوکوس اورئوس، اشرشیاکلای، سالمونلا و توتال کانت و آزمون شیمیایی TVN، روی نمونه های میگو انجام شد. نتایج نشان داد میزان آلودگی در استافیلوکوکوس اورئوس، سالمونلا و اشرشیاکلای به ترتیب 14 درصد، 7 درصد و 2 درصد بود، همچنین میزان آلودگی های توتال کانت، TVN و کلی فرم در محدوده قابل قبولی بود. با توجه به اهمیت بالای میکروارگانیسم های پاتوژنی اشرشیاکلای و سالمونلا، لذا نظارت دقیق و هر چه بیشتر نهادهای نظارتی جهت کاهش بار آلودگی لازم و ضروری است.
چکیده انگلیسی:
Shrimp is one of the most popular sources of marine protein worldwide. Due to its high nutritional and economic value, this aquatic product is a major export product in many countries. The shrimp industry includes a significant percentage of all aquaculture products. Contamination of shrimp with pathogenic microorganisms can endanger the health of the consumers. In this regard, the aim of this study is to determine the microbial and chemical characteristics of shrimps supplied in Abadan city. A total of 100 shrimp samples were taken from Abadan city in a simple random manner and transferred to the specialized food hygiene laboratory of Islamic Azad University, Shahrekord branch, in an ice flask and under sterile conditions and microbial tests included Staphylococcus aureus, Escherichia coli, and Salmonella as well as total count and TVN test were performed on the shrimp samples. The results showed that the contamination rate with S. aureus, Salmonella, and E. coli was 14%, 7%, and 2%, respectively. The total count, TVN, and coliform contamination were within the acceptable range. Due to the high importance of E. coli and Salmonella pathogenic microorganisms, it is necessary to monitor closely and as many regulatory institutions as possible to reduce the pollution load.
منابع و مأخذ:
Agregan, R., munekata, P. E., Zhang, W., Zhang, J., Perez-santaescolastica, C. and Lorenzo, J. M. (2021). High-pressure processing in inactivation of Salmonella spp. in food products. Trends in Food Science & Technology, 107: 31-37.
Ahmed, T., Baidya, S., Sharma, B. C., Malek, M., Das, K. K., Acharjee, M. et al., (2013). Identification of drug-resistant bacteria among export quality shrimp samples in Bangladesh.Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 15: 31-36.
Alfaro-Montoya, J., Brags, A. and Umana-Castro, R. (2019). Research frontiers in penaeid shrimp reproduction: Future trends to improve commercial production. Aquaculture, 503:70-87.
Arfatahery, N., Mirshafieh, A., Abedimohtasab, T. and Zeinolabedinamani, M. (2015). Study of the prevalence of Staphylococcus aureus in marine and farmed shrimps in Iran aiming the future development of a prophylactic vaccine. Procedia in Vaccinology, 9: 44-49.
Bantawa, K., Sah, S. N., Subba Limbu, D., Subba, P. and Ghimire, A. (2019). Antibiotic resistance patterns of Staphylococcus aureus, Escherichia coli, Salmonella, Shigella and Vibrio isolated from chicken, pork, buffalo and goat meat in eastern Nepal. BMC research notes, 12:1-6.
Beckers, H., Van Leusden, F. and Tips, P. (1985). Growth and enterotoxin production of Staphylococcus aureus in shrimp. Epidemiology & Infection, 95: 685-693.
Chen, L., Jiao, D., Zhou, B., Zhu, C., Liu, J., Zhang, D. and Liu, H. (2022). Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing. Food Science and Nutrition, 10:3395–3404.
Cheung, G. Y., Bae, J. S. and Otto, M. (2021). Pathogenicity and virulence of Staphylococcus aureus. Virulence, 12: 547-569.
Dallal, M. M. S., Foroushani, A. R., Sharifi–Yazdi, S., Sharifi-Yazdi, M. K. and Arfatahery, N. (2015). Prevalence of Staphylococcus aureus in Shrimps in Tehran during 2013. Journal of Medical Bacteriology, 4: 42-46.
Del Giudice, P. (2020). Skin infections caused by Staphylococcus aureus. Acta dermato-venereologica, 100: 208-215.
Gopal, S., Otta, S. K., Kumar, S., Karunasagar, I., Nishibuchi, M. and Karunasagar, I. (2005). The occurrence of Vibrio species in tropical shrimp culture environments; implications for food safety. International Journal of Food Microbiology, 102:151-159.
Guo, Y., Song, G., Sun, M., Wang, J. and Wang, Y. (2020). Prevalence and therapies of antibiotic-resistance in Staphylococcus aureus. Frontiers in Cellular and Infection Microbiology, 10: 107.
Hatha, A. M., Maqbool, T. and Kumar, S. S. (2003). Microbial quality of shrimp products of export trade produced from aquacultured shrimp. International Journal of Food Microbiology, 82: 213-221.
Heidarzadi, M. A., Rahnama, M., Alipoureskandani, M., Saadati, D. and Afsharimoghadam, A. (2021). Salmonella and Escherichia coli contamination in samosas presented in Sistan and Baluchestan province and antibiotic resistance of isolates. Food Hygiene, 11: 81-90. [In Persian]
Hosseini, H., Cheraghali, A. M., Yalfani, R. and Razavilar, V. (2004). Incidence of Vibrio spp. in shrimp caught off the south coast of Iran. Food Control, 15: 187-190.
Hosseinishekarabi, P. and Soltani, M. (2012). The book of farm health and disease management and shrimp breeding. 70-350.
Koonse, B., Burkhardt III, W., Chirtel, S. and Hoskin, G. P. (2005). Salmonella and the sanitary quality of aquacultured shrimp. Journal of Food Protection, 68: 2527-2532.
Mosilhey, S. H. and Eldeeb, G. S. S. (2021). Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones. Suez Canal University Journal of Food Sciences, 8: 11-18.
Mus, T. E., Cetinkaya, F. and Celik, U. (2014). Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp. Acta Veterinaria Brno, 83: 75-78.
Pinu, F., Yeasmin, S., Bari, M. L. and Rahman, M. (2007). Microbiological conditions of frozen shrimp in different food market of Dhaka city. Food Science and Technology Research, 13: 362-365.
Pires, S. M., Desta, B. N., Mughini-Gras, L., Mmbaga, B. T., Fayemi, O. E., Salvador, E. M., et a (2021). Burden of foodborne diseases: Think global, act local. Current Opinion in Food Science, 39: 152-159.
Shen, Y., Xu, L. and Li, Y. (2021). Biosensors for rapid detection of Salmonella in food: A review. Comprehensive Reviews in Food Science and Food Safety, 20: 149-197.
Sipahutar, Y. H., Suryanto, M., Ramli, H. K., Pratama, R. B. and Panjaitan, T. F.(2020). Organoleptic quality of whiteleg shrimp (litopenaeus vannamei) cultivated from intensive and traditional pond at Bulukumba District, South Sulawesi. IOP Conference Series: Earth and Environmental Science, IOP Publishing, 012040.
Strimmenger, B., Braulke, C., Heuck, D., Schmidt, C., Pasemann, B., Nubel, U., et al. (2008). spa typing of Staphylococcus aureus as a frontline tool in epidemiological typing. Journal of Clinical Microbiology, 46: 574-581.
Sukmawaity, E., Nur, F. and Suriani, S. (2021). Bacterial Contamination at Whiteleg Shrimp (Litopeanaeus vannamei) in Aquaculture. Jurnal Biodjati, 6: 136-145.
Zangeneh, R., Fazlara, A. and Pourmahdi, M. (2019). Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef. Food Hygiene, 9: 1-13. [In Persian]
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Agregan, R., munekata, P. E., Zhang, W., Zhang, J., Perez-santaescolastica, C. and Lorenzo, J. M. (2021). High-pressure processing in inactivation of Salmonella spp. in food products. Trends in Food Science & Technology, 107: 31-37.
Ahmed, T., Baidya, S., Sharma, B. C., Malek, M., Das, K. K., Acharjee, M. et al., (2013). Identification of drug-resistant bacteria among export quality shrimp samples in Bangladesh.Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 15: 31-36.
Alfaro-Montoya, J., Brags, A. and Umana-Castro, R. (2019). Research frontiers in penaeid shrimp reproduction: Future trends to improve commercial production. Aquaculture, 503:70-87.
Arfatahery, N., Mirshafieh, A., Abedimohtasab, T. and Zeinolabedinamani, M. (2015). Study of the prevalence of Staphylococcus aureus in marine and farmed shrimps in Iran aiming the future development of a prophylactic vaccine. Procedia in Vaccinology, 9: 44-49.
Bantawa, K., Sah, S. N., Subba Limbu, D., Subba, P. and Ghimire, A. (2019). Antibiotic resistance patterns of Staphylococcus aureus, Escherichia coli, Salmonella, Shigella and Vibrio isolated from chicken, pork, buffalo and goat meat in eastern Nepal. BMC research notes, 12:1-6.
Beckers, H., Van Leusden, F. and Tips, P. (1985). Growth and enterotoxin production of Staphylococcus aureus in shrimp. Epidemiology & Infection, 95: 685-693.
Chen, L., Jiao, D., Zhou, B., Zhu, C., Liu, J., Zhang, D. and Liu, H. (2022). Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing. Food Science and Nutrition, 10:3395–3404.
Cheung, G. Y., Bae, J. S. and Otto, M. (2021). Pathogenicity and virulence of Staphylococcus aureus. Virulence, 12: 547-569.
Dallal, M. M. S., Foroushani, A. R., Sharifi–Yazdi, S., Sharifi-Yazdi, M. K. and Arfatahery, N. (2015). Prevalence of Staphylococcus aureus in Shrimps in Tehran during 2013. Journal of Medical Bacteriology, 4: 42-46.
Del Giudice, P. (2020). Skin infections caused by Staphylococcus aureus. Acta dermato-venereologica, 100: 208-215.
Gopal, S., Otta, S. K., Kumar, S., Karunasagar, I., Nishibuchi, M. and Karunasagar, I. (2005). The occurrence of Vibrio species in tropical shrimp culture environments; implications for food safety. International Journal of Food Microbiology, 102:151-159.
Guo, Y., Song, G., Sun, M., Wang, J. and Wang, Y. (2020). Prevalence and therapies of antibiotic-resistance in Staphylococcus aureus. Frontiers in Cellular and Infection Microbiology, 10: 107.
Hatha, A. M., Maqbool, T. and Kumar, S. S. (2003). Microbial quality of shrimp products of export trade produced from aquacultured shrimp. International Journal of Food Microbiology, 82: 213-221.
Heidarzadi, M. A., Rahnama, M., Alipoureskandani, M., Saadati, D. and Afsharimoghadam, A. (2021). Salmonella and Escherichia coli contamination in samosas presented in Sistan and Baluchestan province and antibiotic resistance of isolates. Food Hygiene, 11: 81-90. [In Persian]
Hosseini, H., Cheraghali, A. M., Yalfani, R. and Razavilar, V. (2004). Incidence of Vibrio spp. in shrimp caught off the south coast of Iran. Food Control, 15: 187-190.
Hosseinishekarabi, P. and Soltani, M. (2012). The book of farm health and disease management and shrimp breeding. 70-350.
Koonse, B., Burkhardt III, W., Chirtel, S. and Hoskin, G. P. (2005). Salmonella and the sanitary quality of aquacultured shrimp. Journal of Food Protection, 68: 2527-2532.
Mosilhey, S. H. and Eldeeb, G. S. S. (2021). Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones. Suez Canal University Journal of Food Sciences, 8: 11-18.
Mus, T. E., Cetinkaya, F. and Celik, U. (2014). Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp. Acta Veterinaria Brno, 83: 75-78.
Pinu, F., Yeasmin, S., Bari, M. L. and Rahman, M. (2007). Microbiological conditions of frozen shrimp in different food market of Dhaka city. Food Science and Technology Research, 13: 362-365.
Pires, S. M., Desta, B. N., Mughini-Gras, L., Mmbaga, B. T., Fayemi, O. E., Salvador, E. M., et a (2021). Burden of foodborne diseases: Think global, act local. Current Opinion in Food Science, 39: 152-159.
Shen, Y., Xu, L. and Li, Y. (2021). Biosensors for rapid detection of Salmonella in food: A review. Comprehensive Reviews in Food Science and Food Safety, 20: 149-197.
Sipahutar, Y. H., Suryanto, M., Ramli, H. K., Pratama, R. B. and Panjaitan, T. F.(2020). Organoleptic quality of whiteleg shrimp (litopenaeus vannamei) cultivated from intensive and traditional pond at Bulukumba District, South Sulawesi. IOP Conference Series: Earth and Environmental Science, IOP Publishing, 012040.
Strimmenger, B., Braulke, C., Heuck, D., Schmidt, C., Pasemann, B., Nubel, U., et al. (2008). spa typing of Staphylococcus aureus as a frontline tool in epidemiological typing. Journal of Clinical Microbiology, 46: 574-581.
Sukmawaity, E., Nur, F. and Suriani, S. (2021). Bacterial Contamination at Whiteleg Shrimp (Litopeanaeus vannamei) in Aquaculture. Jurnal Biodjati, 6: 136-145.
Zangeneh, R., Fazlara, A. and Pourmahdi, M. (2019). Correlation of impedance with plate count method, pH, and TVN in the evaluation of microbial load of minced beef. Food Hygiene, 9: 1-13. [In Persian]
