Evaluation of Microbial quality of food samples collected in the East region of Gilan
Subject Areas : Food Microbial Contamination
علیرضا
مسیحا
1
(دانشگاه آزاد اسلامی لاهیجان)
Mohammad reza
Khoshkholgh
2
(عضو هیئت علمی
دانشگاه آزاد اسلامی واحد لاهیجان)
Khosro
Isazadeh
3
(عضو هیئت علمی
دانشگاه آزاد اسلامی واحد لاهیجان)
Keywords: microbial contamination, foods, East Gilan,
Abstract :
Bacterias are considerd as the most important factor to cause infections and food poisoning, so that microbial contamination in food is thought to be an increasing worldwide crisis. Current studies have been conducted aiming to determine the microbial contamination rate in food samples in East Gilan. In this cross-sectional descriptive study, 606 different food samples have been randomly sampled and sent to Azan university of Lahijan according to the type and source, in order to determine the diversity of bacterial quality of foods, and moreover have undergone the experiment as for assessing the bacterial contamination. This study has shown that the bacterias of Escherichia coli, coliform Mesophile are taken into connsideration as the most pollutant foods (P<0.001).So that the sum of 11/55% contamination with E. coli, 6/97% contamination Mesophile and 6/8% contamination of the observed forms have to do with coliforms, The highest rate of bacterial contamination are linked with lettuce salad, sweets, handmade juices, local milk and traditional ice cream. Among the sweets, the contamination to coliforms was 11% higher than other bacerias, and accordingly in dairy products, the contamination to Escherichia coli 7.9%, Escherichia coli in juices 15%, coliforms in fruits and vegetables 3.6% and Escherichia coli in protein foods have shown the highest contamination. Noting the findings in this study, in order to prevent the microbial contamination in foods, personal awareness, observing the sanitation, surveillance in preparation, transportation, storage and supply of food are all of great necessity.