بررسی آلودگی میکروبی و وجود ناتامایسین در دوغ‌های صنعتی تولیدشده در استان اردبیل
الموضوعات :
نسیم سهیلی
1
(دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد صوفیان ، دانشگاه آزاد اسلامی، صوفیان، ایران)
رامین عطازاده
2
(استادیار گروه علوم و صنایع غذایی، واحد صوفیان، دانشگاه آزاد اسلامی، صوفیان، ایران)
آزاده جدایی
3
(استادیار گروه شیمی، واحد صوفیان، دانشگاه آزاد اسلامی، صوفیان، ایران)
تاريخ الإرسال : 11 السبت , رمضان, 1439
تاريخ التأكيد : 18 الأربعاء , جمادى الثانية, 1441
تاريخ الإصدار : 26 الثلاثاء , جمادى الأولى, 1441
الکلمات المفتاحية:
آلودگی میکروبی,
ناتامایسین,
دوغ صنعتی,
ملخص المقالة :
ناتامایسین نگه‌دارنده‌ای است که جهت کنترل کپک و مخمر در دوغ استفاده می‌شود و این در حالی است که بر اساس ضوابط سازمان غذا و دارو استفاده از هر‌گونه نگه‌دارنده در تولید دوغ را ممنوع اعلام کرده است؛ بنابراین این پژوهش با هدف تعیین میزان آلودگی میکروبی و میزان ناتامایسین در 60 نمونه از دوغ‌های 10 کارخانه تولیدکننده محصولات لبنی در استان اردبیل انجام شد. آزمون‌های میکروبی نمونه‌ها برای تعیین کلی‌فرم‌ها، کپک و مخمر‌ها، استافیلوکوکوس اورئوس و اشریشیا کولای انجام شد. نتایج نشان داد از ناتامایسین در بین کارخانه‌های مختلف در حدود 33/73 درصد بالاتر از ppm 10 و 67/26 درصد پایین‌تر از ppm 10 استفاده شده است. هم‌چنین بیشترین مصرف ناتامایسین مربوط به فصل گرم بوده است. در نمونه‌های مورد مطالعه باکتری استافیلوکوکوس اورئوس واشریشیا کولای مشاهده نشد و کلیه نمونه‌ها از نظر این دو باکتری منفی بودند، از طرفی 20 درصد از نمونه‌ها از نظر کپک و مخمر و 15 درصد از نمونه‌ها از نظر کلی‌فرم‌ها بیش از حد مجاز استاندارد بود. با توجه به وجود آلودگی میکروبی و ناتامایسین در برخی از محصولات دوغ صنعتی و کیفیت غیر قابل‌قبول آن‌ها باید اقدامات لازم در راستای حذف آلودگی‌های شیر و فرآورده‌های حاصل از آن صورت گیرد.
المصادر:
· Capitan Vallvey, L.F., Checa Moreno, R. and Navas, N. (2000). Rapid ultraviolet spectrophotometric and liquid chromatographic methods for the determination of natamycin in lactoserum matrix. Journal of AOAC International, 83(4): 802-808.
· Esfandiari, Z., Badiey, M., Maracy, M.R., Sarhangpour, R., Yazdani, E. and Mahmoodian, P. (2013a). Examination of natamycin content in Iranian yoghurt drink (Doogh) produced in dairy processing plants in Isfahan, Iran. Journal of Health System Research, 10(1): 1585-1594. [In Persian]
· Esfandiari, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E., and Mirlohi, M. (2013b). Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in iranian yoghurt drink (doogh) and the associated risk of their intake through doogh consumption. Iran Journal of Public Health, 42(8): 915–920.
· Farajvand, N. and Alimohammadi, M. (2014). Prevalence of Staphylococcus aureus in four famous brand of Doogh produced in Iran. Iranian Journal of Health and Environment, 7(1): 85-94. [In Persian]
· Guarino, C., Fuselli, F., La Mantia, A. and Longo, L. (2011). Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. Food Chemistry, 127: 1294-1299.
· Gulmez, M., Guven, A., Sezer, C. and Duman, B. (2003). Evaluation of microbiological and chemical quality of Ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas University, Veteriner Fakultasi Derg, 9: 49-52.
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of milk and milk products specifications, counts of mold and yeast colony forming units, ISIRI No. 10154. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2002). Microbiology of food and animal feed, a comprehensive method for identification and counting coliforms, ISIRI No. 5486-2. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feeding stuffs-detection and enumeration of Escherichia coli- most probable number technique. 2nd revision, ISIRI No. 2946. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive Staphylococci (Staphylococcus aureus and other species) – Test method Part 1: Technique using baird-parker agar medium. 1st edition. ISIRI No.6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2013). Sample preparation and primitive suspension fragmentation for microbiology tests, 2nd revision, ISIRI No. 8923-5. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Doogh–Specifications and test method. 2nd revision, ISIRI No. 2453. [inPersian]
· Kofeili, T., Imam Jomae, Z. and Kazerooni Timsar, M. (2006). Study of microbial status of cow killing line and critical control points determination in order to HAACP system setting. Food science and industries, 2: 35-47. [In Persian]
· Mehraban Sangatash, M., Sarabi Jamab, M., Karajian, R., Nourbakhsh, R., Gholasi, F., Vosoughand, A.S., et al., (2011). Evaluation of microbiological contamination sources on swelling of Iranian yoghurt drink during production processes. Food Research., 21(1):45-55. [In Persian]
· Moshtaghi Maleki, T. and Hanifian, S. (2015). Molds contamination of raw milk and dairy products: Occurrence, diversity and contamination source. Journal of Food Hygiene, 5(19): 9-20. [In Persian]
· Vice-Chancellery for Food and Drug of the Ministry of Health of Islamic Republic of Iran. (2009). Act for usage of preservatives in Doogh,I.R.I.FDO No.16903. [In Persian]
· Wang, J.J. and Frank, F.J. (1981). Characterization of psychrotrophic bacterial contamination in commercial butter milk. Journal of Dairy Science, 64: 2154-2160.
_||_
· Capitan Vallvey, L.F., Checa Moreno, R. and Navas, N. (2000). Rapid ultraviolet spectrophotometric and liquid chromatographic methods for the determination of natamycin in lactoserum matrix. Journal of AOAC International, 83(4): 802-808.
· Esfandiari, Z., Badiey, M., Maracy, M.R., Sarhangpour, R., Yazdani, E. and Mahmoodian, P. (2013a). Examination of natamycin content in Iranian yoghurt drink (Doogh) produced in dairy processing plants in Isfahan, Iran. Journal of Health System Research, 10(1): 1585-1594. [In Persian]
· Esfandiari, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E., and Mirlohi, M. (2013b). Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in iranian yoghurt drink (doogh) and the associated risk of their intake through doogh consumption. Iran Journal of Public Health, 42(8): 915–920.
· Farajvand, N. and Alimohammadi, M. (2014). Prevalence of Staphylococcus aureus in four famous brand of Doogh produced in Iran. Iranian Journal of Health and Environment, 7(1): 85-94. [In Persian]
· Guarino, C., Fuselli, F., La Mantia, A. and Longo, L. (2011). Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. Food Chemistry, 127: 1294-1299.
· Gulmez, M., Guven, A., Sezer, C. and Duman, B. (2003). Evaluation of microbiological and chemical quality of Ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas University, Veteriner Fakultasi Derg, 9: 49-52.
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of milk and milk products specifications, counts of mold and yeast colony forming units, ISIRI No. 10154. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2002). Microbiology of food and animal feed, a comprehensive method for identification and counting coliforms, ISIRI No. 5486-2. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feeding stuffs-detection and enumeration of Escherichia coli- most probable number technique. 2nd revision, ISIRI No. 2946. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive Staphylococci (Staphylococcus aureus and other species) – Test method Part 1: Technique using baird-parker agar medium. 1st edition. ISIRI No.6806-1. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2013). Sample preparation and primitive suspension fragmentation for microbiology tests, 2nd revision, ISIRI No. 8923-5. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Doogh–Specifications and test method. 2nd revision, ISIRI No. 2453. [inPersian]
· Kofeili, T., Imam Jomae, Z. and Kazerooni Timsar, M. (2006). Study of microbial status of cow killing line and critical control points determination in order to HAACP system setting. Food science and industries, 2: 35-47. [In Persian]
· Mehraban Sangatash, M., Sarabi Jamab, M., Karajian, R., Nourbakhsh, R., Gholasi, F., Vosoughand, A.S., et al., (2011). Evaluation of microbiological contamination sources on swelling of Iranian yoghurt drink during production processes. Food Research., 21(1):45-55. [In Persian]
· Moshtaghi Maleki, T. and Hanifian, S. (2015). Molds contamination of raw milk and dairy products: Occurrence, diversity and contamination source. Journal of Food Hygiene, 5(19): 9-20. [In Persian]
· Vice-Chancellery for Food and Drug of the Ministry of Health of Islamic Republic of Iran. (2009). Act for usage of preservatives in Doogh,I.R.I.FDO No.16903. [In Persian]
· Wang, J.J. and Frank, F.J. (1981). Characterization of psychrotrophic bacterial contamination in commercial butter milk. Journal of Dairy Science, 64: 2154-2160.
