بررسی میزان آلودگی باکتریایی بستنیهای سنتی شهرستان ارومیه
الموضوعات :
حسن حسنزاد آذر
1
(1- دانشگاه علوم پزشکی ارومیه، معاونت غذا و دارو، کارشناس اداره نظارت بر مواد غذایی، دکترای بهداشت و کنترل مواد غذایی، ارومیه، ایران.)
رضا عبدالهی
2
(دانشگاه علوم پزشکی ارومیه، معاونت غذا و دارو، کارشناس اداره نظارت بر مواد غذایی، ارومیه، ایران)
قادر حاج‌قلی‌زاده
3
(دانشگاه علوم پزشکی ارومیه، معاونت غذا و دارو، کارشناس اداره نظارت بر مواد غذایی، ارومیه، ایران)
محمد دلیرراد
4
(دانشگاه علوم پزشکی ارومیه، استادیار گروه سم شناسی، ارومیه، ایران)
تورج مهدی زاده
5
(دانشگاه ارومیه، دانشکده دامپزشکی، دکترای بهداشت و کنترل مواد غذایی، ارومیه، ایران.)
الکلمات المفتاحية: بستنی سنتی, آلودگی باکتریایی, اشریشیاکولای, استافیلوکوکوسوس اورئوس, کلی‌فرم,
ملخص المقالة :
بستنی به عنوان یک محصول شیر پرطرفدار در فصول مختلف به خصوص فصول گرم سال، با توجه به ماندگاری چندین ماهه از خطر بالقوه بالایی در انتقال باکتری‌های بیماری‌زای منتقله از مواد غذایی برخوردار است. با هدف بررسی میزان آلودگی بستنیهای سنتی تولید و عرضه شده در سطح شهرستان ارومیه، در یک نمونه‌برداری خوشه‌ای، ابتدا سطح شهر ارومیه به چهار منطقه تقسیم و سپس بر اساس پراکندگی واحدهای فروش بستنی و به صورت تصادفی، تعداد 144 نمونه بستنی سنتی از بستنی فروشی‌های سطح شهر خریداری گردید. نمونه‌ها از لحاظ میزان آلودگی باکتریایی، بر اساس استانداردهای ملی ایران مورد آزمایش قرار گرفتند.میزان آلودگی بستنیهای سنتی بسیار بالا بوده و تولیدات 78 درصد مراکز تهیه و توزیع بستنی سنتی ارومیه، آلودگی باکتریایی بیش از حد مجاز CFU/g 107×2/4 داشتند. 9/82 درصد نمونه‌ها آلودگی بیش از CFU/g10، به باکتری‌های خانواده آنتروباکتریاسه داشتند. 2/52 درصد کل نمونه‌ها به اشریشیاکولای و 8/2 درصد نمونه‌ها به استافیلوکوکوس اورئوس کوآگولاز مثبت آلوده بودند. آلودگی به سالمونلا در هیچ یک از نمونه ها مشاهده نشد.در مطالعه حاضر درصد بالایی از نمونه ها از لحاظ آلودگی باکتریایی بیش از حد مجاز بودند این مسأله در بستنیهای مزبور، بیانگر عدم رعایت شرایط بهداشتی در مراحل مختلف تولید، نگه داری و عرضه بستنیهای سنتی بود.
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· Shakerian, A., Karim, G.,Tajbakhsh, E. and Shafiei, M. (2006). Investigating the Microbial contamination of traditional ice creams in Shahr-e-kord. International Journal of Environmental Science and Technology, 2(4): 21-27[In Farsi].
· Shekarforoush,S.H. and Jafarpour, B. (2006). Comparation microbial and chemical specification of traditional ice cream produced in Shiraz with ISIR standards. Journal of Food Science and Technology, 3(2): 11-16[In Farsi].
· Warke, R., Kamat, A., Kamat, M. and Thomas, P. (2000). Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India. Food Control, 11: 77-83.
· Wouafo, M.N., Njine, T. and Tailliez, R. (1996). Hygiene and microbiologic quality of ice creams produced in Cameron, a public health problem. Bulletin de la Societe de Pathologie Exotique, 89: 358-362.
· Yaman, H., Elmali, M., Ulukanli, Z., Tuzcu, M. and Genctav, K. (2006). Microbial quality of ice cream sold openly by retail outlets in Turkey. Revue on Medicine Veterinary, 157(10): 457-462.
· Aidara-Kane, A., Ranaivo, A., Spiegel, A., Catteau, M. and Rocourt, J. (2000). Microbiological quality of street vendor ice cream in Dakar. Dakar Medicine, 45(1) 20-24.
· Anuranjini, C., Sebastian, G. and Dhanashree, B. (2008). Bacteriological analysis of ice creams from Mangalore, South India. Indian Journal of Medicine Research, 127: 91-92.
· Bonnie, A. (2003). Homemade ice cream safe and Nutrition. University of Minnesota, Food Science and Nutrition, 638: 120-129.
· Chug, K. (1996).Salmonella outbreak from ice cream. Indian Pediatrics, 33: 976-977.
· Daniels, N.A., MacKinnon, L., Rowe, S.M., Bean, N.H., Griffin, P.M. and Mead, P.S. (2002). Foodborne disease outbreaks in United States schools. Pediatrics Infectious Disease Journal, 21(7): 623-628.
· Djuretic, T., Wall, P. and Nichols, G. (1997). General outbreaks of infectious intestinal disease associated with milk and dairy products in England and Wales. 1992 to 1996. Communicable Disease Report Review, 7: 41-45.
· Frazier, W.C. and Westhoff, D.C. (2001). Food Microbiology. 4th Edition, Tata MacGraw-Hill edition, New York, 295.
· Hajir, M.S., Rashidi, K., Tahaii, S.N., Rashadmanesh, N. and Mofarah, N. (2005). Investigation contamination of traditional ice cream in Kordistan and relatation with personal and environmental. hygiene. Journal of Kurdistan University of Medical Science, 10(3): 53-60[In Farsi].
· Institue of standard and Industerial Research of Iran. (2005). Microbiology of food and animal feeding stuffs-Detection and enumeration of presumptive Escherichia coli Most probable, No: 2946, standard [In Farsi].
· Institue of standard and Industerial Research of Iran. (2006). Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of positive Staphylococci coagulase (Staphylococcus aureus and other species), part 1-3, 6806-1, 6806-2 and 6806-3 standards[In Farsi].
· Institue of standard and Industerial Research of Iran. (2006). Microbiology of food and animal feeding stuffs-Horizontal methods for the detection and enumeration of Enterobacteriaceae, part 1 and 2, 2461-1and 2 standards[In Farsi].
· Institue of standard and Industerial Research of Iran. (2002). Microbiology of food and animal feeding stuffs Horizontal method for the detection of salmonella, 1810 standard[In Farsi].
· Institue of standard and Industerial Research of Iran. (2008).Microbiology of milk and milk products-Specifications, 2406 standard [In Farsi].
· Kanbakan, U. and Con, A.H. (1999). The analysis of some microorganisms in seal ice cream in Denizli City during 3 years, Standard, 39: 89-94.
· Karim, G., Sadrzadeh, P. and Missaghi, A. (1989). Food-borne Infections and Inotoxications in Tehran. 1982-1988. Xthsymposium of WAVFH, tockholm, Sweden.
· Karim, G., Razavilar, V. and Akhondzadeh, A. (1994). Epidemiological study of traditional ice creams of Iran to important food poisoning and infection bacteria. Article collections of Iran 7th national food congress, 1: 95-106[In Farsi].
· Korel, F., Omeroglu, S., Tan, G. and Odabasi, A.Z. (2002). The evaluation of chemical and Micriobiological quality of ice creams sold in retail markets in manias, Turkey. Session 46 E, International. Anaheim,California, Annual Meeting and Food Expo.
· Marshall, R.T. (1998). Ice cream and frozen yoghurt. In E. H. Marth, J. L. Steele, editor Applied dairy microbiology. New York, Marcel Dekker.
· Mirnezami-Ziabary, H., Saneey-shariatpanahy, M. and Ordobody, F. (1995). Milk chemistry and milk technology, 1st Edition, Tehran University, Agriculture Faculty: Mersa publication, pp. 267-268[In Farsi].
· Mokhtarian, H., Shariatifar, N., Mohamadzadeh, M. and Ghahramani, M. (2009). The survey on the bacterial contamination of traditional ice cream produced in Gonabad city. Ofogh-e-Danesh. (GMUHS) Journal, 15(2): 45-52[In Farsi].
· Mossa, S., Pod, G., Cesaroni, D. and Trovatelli, L.D. (1989). A Bacterial Survey of retail Ice Cream. Journal of Food Microbiology, 6: 129-134.
· Pourmahmoodi, A., Mohammadi, J., Mirzai, A., Momeni Negad, M. and Afshar, R. (2002). Epidemiological study of tradional ice cream in Yasuj. Armaghane-danesh (YUMS) Journal, 39(1): 59-66[In Farsi].
· Razavi Rohani, S.M. (1996). A survey on microbiological quality of traditional ice cream produced in Urmia.National Nutrition and Food Technology Research Institute. Abstract Bulletin of Food Science and Technology of Iran, 1: 214[In Farsi].
· Rothwell, J. (1995). Ice cream production technology. 1st Edition, Tehran Dibagaran press, pp. 21-23[InFarsi].
· Seo, K.H., Valentin, I.E. and Brackett, R.E. (2006). Detection and enumeration of salmonella enteritidis in homemade ice cream associated with an outbreak: Comparison of conventional and real-time PCR methods. Journal of Food Protection, 69(3): 939-943.
· Shadan, M.R., Khoushabi, F. and Safari, F.M.S. (2002). The evaluation of physicochemical and microbial status of traditional ice creams in Zahedan. Zahedan Journal of Research in Medical Science (ZJRMS), 4(4): 215-222[In Farsi].
· Shakerian, A., Karim, G.,Tajbakhsh, E. and Shafiei, M. (2006). Investigating the Microbial contamination of traditional ice creams in Shahr-e-kord. International Journal of Environmental Science and Technology, 2(4): 21-27[In Farsi].
· Shekarforoush,S.H. and Jafarpour, B. (2006). Comparation microbial and chemical specification of traditional ice cream produced in Shiraz with ISIR standards. Journal of Food Science and Technology, 3(2): 11-16[In Farsi].
· Warke, R., Kamat, A., Kamat, M. and Thomas, P. (2000). Incidence of pathogenic psychrotrophs in ice creams sold in some retail outlets in Mumbai, India. Food Control, 11: 77-83.
· Wouafo, M.N., Njine, T. and Tailliez, R. (1996). Hygiene and microbiologic quality of ice creams produced in Cameron, a public health problem. Bulletin de la Societe de Pathologie Exotique, 89: 358-362.
· Yaman, H., Elmali, M., Ulukanli, Z., Tuzcu, M. and Genctav, K. (2006). Microbial quality of ice cream sold openly by retail outlets in Turkey. Revue on Medicine Veterinary, 157(10): 457-462.
