آلودگی‌های باکتریایی مواد غذایی در ایران
محورهای موضوعی : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
ندی کاظم
1
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شریف کرار
2
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عبدالهادی بشار
3
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مرحب ریحان
4
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مهدی حسن شاهیان
5
1 - کارشناسی ارشد، گروه زیست‌شناسی، دانشکده علوم، دانشگاه شهید باهنر کرمان، کرمان، ایران
2 - کارشناسی ارشد، گروه زیست‌شناسی، دانشکده علوم، دانشگاه شهید باهنر کرمان، کرمان، ایران
3 - کارشناسی ارشد، گروه زیست‌شناسی، دانشکده علوم، دانشگاه شهید باهنر کرمان، کرمان، ایران
4 - کارشناسی ارشد، گروه زیست‌شناسی، دانشکده علوم، دانشگاه شهید باهنر کرمان، کرمان، ایران
5 - استاد، گروه زیست‌شناسی، دانشکده علوم، دانشگاه شهید باهنر کرمان، کرمان، ایران
کلید واژه: فساد موادغذایی, استافیلوکوکوس اورئوس, آلودگی باکتریایی, اشریشیا کلی,
چکیده مقاله :
آلودگی و فساد مواد غذایی از بسیاری لحاظ مانند سلامتی و اقتصادی حائز اهمیت می‌باشد. شناسایی آلودگی‌های مواد غذایی می‌تواند کمک قابل توجهی به بهبود فرآیندهای تولید و توزیع مواد غذایی نموده و از هدر رفت بسیاری از منابع جلوگیری نماید. در ایران نیز طی دوره‌های زمانی پیوسته تحقیقات بسیاری در این زمینه انجام شده است که بررسی دقیق این پژوهش‌ها می‌تواند اطلاعات ارزشمندی را فراهم نماید. در این مقاله تلاش شده است تا به بررسی مختصر از انواع آلودگی‌های مواد غذایی در دسته‌های لبنی، گوشتی و شیرینی‌پزی سال‌های اخیر در ایران پرداخته و گزارشی از نوع کتاب سنجی از اسناد منتشر شده در پایگاه اسکوپوس بدون محدودیت زمانی ارائه گردد. نتایج بررسی‌ها مشخص نمود که احتمالاً باکتری‌های اشریشیا کلی و استافیلوکوکوس اورئوس در این کشور نسب به سایر باکتری‌ها بیشتر مطرح باشند. نسبت کم تعداد اسناد مروری به مقالات و همچنین عدم انتشار هیچ کتابی در این پایگاه می‌تواند مورد توجه محققین جهت گردآوری، جمع‌بندی و نتیجه‌گیری این اطلاعات باشد که قطعاً مفید خواهد بود.
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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