The survey of microbial properties in commercial ready-to-eat foods at manufactures and hypermarkets in Alborz province
Subject Areas : Food Microbial Contamination
Shima
PourJafar
1
(Department of Microbiology, Borujerd Branch, Islamic Azad University, Borujerd, Iran)
Zohreh
Mashak
2
(عضو هیات علمی دانشگاه آزاد اسلامی کرج)
Mohsen
Mirzaee
3
(Department of Microbiology, Borujerd Branch, Islamic Azad University, Borujerd, Iran)
Keywords: Alborz Province, Ready to eat foods, Microbial Changes, Food Factories, Hypermarkets,
Abstract :
Due to developing consumption of ready-to-eat food and influence of them on foodborne diseases, microbial changes in the various kinds of the foods at the factories and food markets in Alborz province were examined. For this purpose S.aureus bacteria, coliforms, E.coli, molds and yeasts, and bacterial total counts, in 200 samples of semi-cooked (falafel, fishfinger, fried-fish, fried-chicken, meat-cutlet, cordon-bleu, kookoo-sabzi, fried-shrimp, chicken nugget, schnysel chicken , schnysel forming) [A], frozen raw (chicken-kebab, frozen chicken arm, chicken burger, 30%hamburger, 60%hamburger, 75%hamburger, 85%hamburger, 85%finger kebab)[B], and cocked refrigerated (55%cocktail sausage, 55%hot dog, German sausage)[C] were studied. The amount of the bacteria after storage in the stores were more than the factories, in all groups (P≤0/05). Total bacterial count and coliforms, in the C group was less than other groups and between the A and B groups didn’t find any statistical difference. The C group didn’t contain the Escherichia coli, and it was higher in B group than A group. The highest and lowest molds and yeast were founded in B and A samples, respectively. The highest number of Staphylococcus aureus bacteria was related to the B group (P≤0/05). The increase of microbial changes in hyperstores compared to factories can indicate that ready to eat storage has done in abuse time-temperature conditions. In addition to the ecological characteristics of these microbes, cross-contamination by personnel manipulation, improper handling and transportation, undercooked cooking, (especially in semi-cooked food) and improper use of the freezing system can play a significant role in this microbial increase.
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