Detection of staphylococcus areus and salmonella typimurium in traditional and industrial olivie salads in shahrekord city

Subject Areas : Food Microbial Contamination

فروغ  تاج بخش ¹ (آزاد شهرکد)
Elaheh  Tajbakhsh ² (گروه زیست شناسی، واحد شهرکرد، دانشگاه آزاد اسلامی، ایران.)
manouchehr  Moumeni ³ (عضو باشگاه پژوهشگران جوان و نخبگان، واحد شهرکرد، دانشگاه آزاداسلامی، ایران.)

Received: 2015-03-11 Accepted : 2015-04-15 Published : 2015-06-01

Keywords: Staphylococcus aureus, Contamination, Salmonella typimurium, Olivier salad,

Abstract :

Ready to eat foods, food products are moved through some kind of process and can be eaten without heat treatment. In this study, 50 samples of Olivier salad (30 industrial and 20 traditional) in Shahrekord, were tested for detection of Salmonella typimuriumand Staphylococcus aureus by microbiological and molecular methods. Contamination of S. aureus and S. typhimurium was found in 46% and 34.8% of the industrial and traditional samples, respectively. Contamination of S. aureus in industrial Olivier salad was found to be 65.2% and in traditional Olivier salad was 34.8%.  Contamination of Salmonella typhimuriumwas 55.6 and 44.4% in industrial and traditional olivier salad. Olivier salad's production process is manually and it is possible to be contaminated by machine and human. The ingredients may be kept under inappropriate temperature conditions for a long time.