Bacterial Food Contamination in Iran

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Nadi  Kazem ¹ (M.Sc., Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran)
Sahrif  Karar ² (M.Sc., Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran)
Abodlhadi  Bshar ³ (M.Sc., Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran)
Marhab  Rihan ⁴ (M.Sc., Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran)
Mehdi  Hassanshahian ⁵ (Professor, Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran)

Received: 2022-08-21 Accepted : 2022-08-29 Published : 2022-08-23

Keywords: food spoilage, Staphylococcus aureus, bacterial contamination, Escherichia coli,

Abstract :

Contamination and spoilage of food are important in many ways, such as health and the economy. Identification of food contamination can significantly help to improve food production and distribution processes and prevent the wastage of many resources. In Iran, many researches have been carried out in this field during continuous periods of time, and a careful examination of these researches can provide valuable information. In this article, an attempt has been made to briefly review the types of food contamination in the dairy, meat, and confectionery categories in recent years in Iran and provide a bibliometric report of the documents published in the Scopus database without a time limit. The results of the investigations revealed that Escherichia coli and Staphylococcus aureus bacteria are probably more important than other bacteria in this country. The low ratio of the number of review documents to articles and also the lack of publication of no book in this database can be of interest to researchers to collect, summarize and conclude this information, which will definitely be useful.

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