Performance assessment of a food safety management system in meat processing plants and the local market of Tehran: A microbial source tracking study

الموضوعات : Food and Health

Hossein Nazarian ¹ , Masoumeh Moslemi ² , Zahra Pilevar ³ , Leyla Alizadeh ⁴ , Hedayat Hosseini ⁵

1 - National Nutrition and Food Technology Research Institute, Ministry of Health and Medical Education, Tehran, Iran
2 - Halal Research Center of IRI, Ministry of Health and Medical Education, Tehran, Iran
3 - School of Health, Arak University of Medical Sciences, Arak, Iran
4 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
5 - Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran|Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

تاريخ الإرسال : 21 الخميس , جمادى الأولى, 1444 تاريخ التأكيد : 18 الجمعة , شعبان, 1444 تاريخ الإصدار : 29 الخميس , رمضان, 1444

الکلمات المفتاحية: / Hamburger, Coliform, / <i>Escherichia coli</i> O157:H7, / Polymerase chain reaction, / Food safety management system,

ملخص المقالة :

The implementation of Food Safety Management Systems (FSMS) is crucial for preventing foodborne diseases. This study aimed to assess the performance of FSMS by detecting coliforms and Escherichia coli as indicators of foodborne pathogens in hamburger samples and evaluating the main sources of contamination in the final products. Three meat processing plants (A, B, and C) that implemented FSMS were evaluated based on prerequisite program (PRP) parameters in an observational study. A total of 107 samples were collected from raw materials, food handlers' hands, contact surfaces of food processing equipment, and products from the three plants. Additionally, 45 hamburgers were purchased from local markets in Tehran. Polymerase chain reaction analysis was conducted on the positive samples to confirm the presence of Escherichia coli O157:H7. The data were described using frequency (percentage) and mean (standard deviation), and a significance level of 5% was considered. Results showed that approximately 38% (41.107) of samples from the three plants were contaminated with coliforms and E. coli, with only one sample contaminated with E. coli O157:H7 from raw meat in plant C. Moreover, 80% (36.45) of hamburger samples collected from local markets contained coliforms lower than 102 CFU/g and E. coli lower than 10 CFU/g, with no contamination of E. coli O157:H7. The study found significant differences in the number of coliforms and E. coli among the three factories (p<0.05), with factory C having the highest and factory B having the lowest values. Implementation of FSMS in the food chain resulted in reduced microbial contamination. The study concluded that there is no safety concern regarding E. coli O157:H7 contamination in hamburgers marketed in Tehran.

المصادر:

1. World Health Organization. Food safety. Available at: https://www.who.int/news-room/fact-sheets/detail/food-safety. Last update in 2021.


2. Karmi M. Escherchia coli O157:H7 in raw and processed meat with virulence genes detection in Aswam Governorate. Zagazig Veterinary Journal. 2019; 47(3): 259-266.


3. Mouafo HT, Baomog AMB, Adjele JJB, Sokamte AT, Mbawala A, Ndjouenkeu R. Microbial profile of fresh beef sold in the markets of Ngaoundere, Cameroon and antiadhesive activity of a biosurfactant against selected bacterial pathogens. Hindawi Journal of Food Quality. 2020;2020:1-10.


4. Faramarzi T, Jonidi Jafari A, Dehghani S, Mirzabeygi M, Naseh M, Rahbar Arasteh H. A survey on Bacterial Contamination of Food Supply in the West of Tehran. Journal of Advanced Biomedical Sciences. 2012; 2(1):11-8.


5. Perez-Villarreal HH, Martinez-Ruiz MP, Izquierdo-Yusta A, Gomez-Canto CM. Food values, benefits and their influence on attitudes and purchase intention: evidence obtained at fast-food hamburger restaurants. Sustainability. 2020;12(18):7749.


6. Iran Standard organization. Raw Frozen Hamburger- Specifications and Test Methods. INSO 2304. 2016.


7. Gillespie I, Little CA, Mitchell R. Microbiological examination of cold ready‐to‐eat sliced meats from catering establishments in the United Kingdom. Journal of Applied Microbiology. 2000;88(3):467-74.


8. Perna NT, Plunkett III G, Burland V, Mau B, Glasner JD, Rose DJ, et al. Genome sequence of enterohaemorrhagic Escherichia coli O157: H7. Nature. 2001; 409(6819): 529-33.


9. International Standard Organization. Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique. ISO 7251:2005.


10. International Standard Organization. Microbiology of the food chain- Horizontal method for the detection and enumeration of Enterobacteriaceae- Part 2: Colony-count technique. ISO 21528-2:2017.


11. Lien KW, Yang MX, Ling MP. Microbial Risk Assessment of Escherichia coli O157:H7 in beef imported from the United States of America to Taiwan. Microorganisms. 2020; 8(5): 676.


12. World Health Organization. coli. Available at: https://www.who.int/news-room/fact-sheets/detail/e-coli. Last update in 2021.


13. Shahrokhabadi R, Rahimi A, Momtaz H, Poursahebi R. Identification of Escherichia coli O157: H7 on Bovine Carcasses in Rafsanjan by Using Culture and PCR Method. Journal of Veterinary Microbiology. 2012;8(1):49-56.


14. Dass SC, Bosilevac JM, Weinroth M, Elowsky CG, Zhou Y, Anandappa A, et al. Impact of mixed biofilm formation with environmental microorganisms on coli O157:H7 survival against sanitization. NPJ Science of Food. 2020; 4: 16.


15. Oyedele OA, Kuzamani KY, Adetunji MC, Osopale BA, Makinde OM, Onyebuenyi OE, et al. Bacteriological assessment of tropical retail fresh-cut, ready-to-eat fruits in south-western Nigeria. Scientific African. 2020;e00505.


16. Sallam Kh, Samejima K. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT. 2004;37(8):865-71.


17. Lorv JSH, Rose DR, Glick BR. Bacterial ice crystal controlling proteins. Scientifica. 2014: 1-20.