Determination of microbial contamination of olovie salads consumed in Isfahan
Subject Areas : Food Microbial Contamination
مریم
عباس والی
1
(دانشگاه شهرکرد)
ندا
وهابی انارکی
2
(Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran)
Keywords: microbial contamination, Isfahan, Olovie salad,
Abstract :
Increasing use of ready to eat foods is because of changing in lifestyle, increasing urbanization and benefits of this food in terms of ease of use and time-saving preparations. Microbial contamination of foods such as Olovie salad, without any secondary processing stage, is very serious. In this study, 102 samples including 48 samples of Olovie salad produced by industrial units and 54 samples produced in traditional units in Isfahan were purchased and their microbial contamination compared with the Iranian standard number 17813. The results showed that 60.4 % of industrial and just 7.4% of traditional samples were in accordance with the national standard in all microbial tests. Industrial samples showed significant difference just in contamination with Staphylococcus aureus (P<0.001). Sandwich shops that were graded in terms of visible hygiene and equipment, were significantly different only in total bacteria and coliforms count (P<0.01). From 26 samples prepared in traditional units with grade one, 22 samples (84.6%) and all 28 samples prepared from the traditional units grade two (100%) were rejected according to relevant standard. Traditional and industrial samples showed significant difference in all microbial tests except contamination with Clostridium perfringens (P<0.01). The results showed microbial contamination of Olovie salads in markets of Isfahan. More contamination in traditional samples is result of frequent training of personal and general hygiene in factories, cleaning and disinfection of equipment, familiarity with the principles of GMP, frequent inspection and requirement of presence of quality control managers at time of production.