Investigation of the contamination of semi-prepared foods and fast foods with respect to Staphylococcus aureus bacteria in Chaharmahal and Bakhtiari province.
Subject Areas : Food microbiology
Manouchehr Momeni-Shahraki
1
,
fatemeh shirazi
2
,
یاس محمدی
3
,
Hossein Khodabandeh shahraki
4
1 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد شهرکرد، ایران.
2 - دانشجوی کارشناسی،گروه میکروبیولوژی، دانشکده علوم پایه، دانشگاه آزاد اسلامی، واحد شهرکرد،شهرکرد، ایران
3 - دانشجوی کارشناسی،گروه میکروبیولوژی، دانشکده علوم پایه، دانشگاه آزاد اسلامی، واحد شهرکرد،شهرکرد، ایران
4 -
Keywords: Staphylococcus aureus, microbial contamination, food, PCR,
Abstract :
Fast and cold foods increase the microbiological risk of consumers due to the lack of cooking time and the contact of restaurant workers' hands during preparation. Staphylococcus aureus is one of the most important causes of foodborne diseases. The purpose of this study is to determine the abundance of Staphylococcus aureus in semi-prepared foods and fast foods and to identify them by PCR method. In this research, 100 food samples (meat products, falafel, pizza, chicken) were randomly collected from the food preparation and serving centers in Borujen, Shahrekord and Farsan cities in a period of one month to investigate the presence of Staphylococcus aureus. Tested. In total, staphylococcus contamination was observed in samples of meat products (64.1%), falafel (21.2%), pizza (20%), chicken (30.8%). The average number of Staphylococcus aureus bacteria in positive samples was reported (39%). Based on the results of the present research, it can be said that since the results of the production steps and preparation of fast food and semi-prepared foods are manual, there is a possibility of food contamination through human labor. Although the percentage of sample contamination is high, the number of bacteria in the sample is low and does not pose a potential risk to the health of the consumer. Therefore, personal and environmental health education is of great importance in order to reduce the amount of Staphylococcus aureus in people who are involved in food preparation and production.
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