Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center

Subject Areas : Journal of Chemical Health Risks

Effat Farzanehnia ¹ , Peyman Ghajarbeygi ²

1 - Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran
2 - Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Received: 2018-08-21 Accepted : 2018-10-29 Published : 2018-10-29

Keywords:

References:

1. Uwamere O.O., Nosa O.O., Wakil A.T., Frances O.N., Eseosa U., Ozede I., 2013. Bacteriological Quality of Vegetable Salads Sold at Restaurants Within Okada Town, Edo State, Nigeria. IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS). 5(2), 87-90.
2. Sospedra I., Rubert J., Soriano J., Mañes J., 2013. Survey of microbial quality of plant-based foods served in restaurants. Food Control. 30(2), 418-422.
3. Food U., Administration D., 2011. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, Staphylococcus aureus..
4. Balzaretti C.M., Marzano M.A., 2013. Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants. Food control. 29(1), 202-207.
5. Veras J.F., do Carmo L.S., Tong L.C., Shupp J.W., Cummings C., dos Santos D.A., Cerqueira M.M.O.P., Cantini A., Nicoli J.R., Jett M., 2008. A study of the enterotoxigenicity of coagulase-negative and coagulase-positive staphylococcal isolates from food poisoning outbreaks in Minas Gerais, Brazil. International Journal of Infectious Diseases. 12(4), 410-415.
6. Umeda K., Nakamura H., Yamamoto K., Nishina N., Yasufuku K., Hirai Y., Hirayama T., Goto K., Hase A., Ogasawara J., 2017. Molecular and epidemiological characterization of staphylococcal foodborne outbreak of Staphylococcus aureus harboring seg, sei, sem, sen, seo, and selu genes without production of classical enterotoxins. International Journal of Food Microbiology. 58(10), 570-580.
7. Schubert J., Podkowik M., Bystroń J., Bania J., 2017. Production of Staphylococcal Enterotoxins D and R in Milk and Meat Juice by Staphylococcus aureus Strains. Foodborne pathogens and disease. 14(4), 223-230.
8. Benkerroum N., 2017. Staphylococcal Enterotoxins and Enterotoxin-like Toxins with Special Reference to Dairy Products: An overview. Critical Reviews in Food Science and Nutrition. (just-accepted).
9. Taulo S., Wetlesen A., Abrahamsen R., Narvhus J., Mkakosya R., 2009. Quantification and variability of Escherichiacoli and Staphylococcusaureus cross-contamination during serving and consumption of cooked
10. thick porridge in Lungwena rural households, Malawi. Food Control. 20(12), 1158-1166.
11. Smith J.L., 2017. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens. Foodborne Pathogens: Virulence Factors and Host Susceptibility, Food Born and Pathogene Disease. pp. 451-458.
12. Zapata R., Jinneman K.C.,Yoshitomi K.J., Weagant S.D., Browning P., Fedio W.M., Detection and Recovery of E. coli O157: H7 in Alfalfa sprouts by Real O157: H7 in Alfalfa sprouts by Real-time PCR Combined with time PCR Combined with Immunomagnetic Immunomagnetic Separation With and Without an Acid Treatment Separation With and Without an Acid Treatment. Journal of Food Science. 77(8), M481-9
13. Dourou D., Beauchamp C.S., Yoon Y., Geornaras I., Belk K.E., Smith G.C., Nychas G.J.E., Sofos J.N., 2011. Attachment and biofilm formation by Escherichia coli O157: H7 at different temperatures, on various food-contact surfaces encountered in beef processing. International journal of food microbiology.149(3), 262-268.
14. Tornuk F., Cankurt H., Ozturk I., Sagdic O., Bayram O., Yetim H., 2011. Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157: H7 and Salmonella Typhimurium on fresh cut carrots and apples. International Journal of Food Microbiology. 148(1), 30-35.
15. Mitra R., Cuesta-Alonso E., Wayadande A., Talley J., Gilliland S., Fletcher J., 2009. Effect of route of introduction and host cultivar on the colonization, internalization, and movement of the human pathogen Escherichia coli O157: H7 in spinach. Journal of Food Protection. 72(7), 1521-1530.
16. Hoseinzadeh E., Faghih M., Roshanaei G., Shokoohi R., Mohammadi H., Chemical 2013. Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences. Thrita. 2(1), 101-105.
17. Kuan C.H., Rukayadi Y., Ahmad S.H., Radzi C.W.W.M., Thung T.Y., Premarathne J.M., Chang W.S., Loo Y.Y., Tan C.W., Ramzi O.B., 2017. Comparison of the Microbiological Quality and Safety between Conventional and Organic Vegetables Sold in Malaysia. Frontiers in Microbiology. 8, 1-10.
18. http://www.fda.gov.ir/item/3732.
19. Castro-Rosas J., Cerna-Cortés J.F., Méndez-Reyes E., Lopez-Hernandez D., Gómez-Aldapa C.A., Estrada-Garcia T., 2012. Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water. International Journal of Food Microbiology. 156(2), 176-180.
20. Soriano J., Rico H., Moltó J., Manes J., 2000. Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants. Journal of Food Protection. 63(9), 1273-1276.
21. Nemati M., Ghorbanpour H., Razavieh S., Hoseini M., 2008. Chemical composition and microbiological quality of the Bonab kebabs sold in Tabriz market. Journal of Food Safety. 28(3), 315-323.
22. Al-Reza S.M., Rahman A., Lee J., Kang S.C., 2010. Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens. Food Chemistry. 119(3), 981-986.
23. Alipour V., Rezaei L., Moalemi K., Eghbali M., 2011. Microbial quality of hand-made fresh fruit juice in Bandar Abbas Shopping Centers, Iran. Iranian Journal of Health and Environment. 4(1), 115-124.
24. Tavakoli H.R.J.A., Imani fuladi A.A., 2012. Staphylococcus aureus enterotoxin contamination of the meat dishes and common types of. Journal of Infectious and Tropical Diseases Association Infectious disease specialists. 59, 9-15.
25. Mahmoudi R., Norian R., Pajohi Alamoti M., Kiyani R., 2014. Hygienic quality of food stuff in catering services and restaurants in Iran. International Food Research Journal. 21(2), 673-676.