تعیین میزان آلودگی میکروبی کره های سنتی و پاستوریزه عرضه شده در شهر بیرجند
محورهای موضوعی :
علوم و صنایع غذایی
عطااله اژدری
1
,
حمیدرضا کاظمی سه قلعه
2
1 - استادیارگروه علوم و صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران
2 - دانش آموخته کارشناسی ارشد صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران
تاریخ دریافت : 1396/06/19
تاریخ پذیرش : 1396/08/06
تاریخ انتشار : 1397/01/01
کلید واژه:
بیرجند,
کره,
آلودگی میکروبی,
چکیده مقاله :
کره از زدن خامه تازه و یا تخمیری تولید شده و از غلیظ ترین محصولاتی است که از شیر به‌دست می‌آید. هدف از این تحقیق تعیین میزان آلودگی میکروبی نمونه های کره سنتی و پاستوریزه عرضه شده در شهر بیرجند بود. بدین منظور در مجموع تعداد 100 نمونه کره شامل 60 نمونه کره سنتی و 40 نمونه کره پاستوریزه به‌طور کاملاً تصادفی و تحت شرایط استریل جمع آوری و مطابق با روش های مرجع و استاندارد ملی مورد مطالعه قرار گرفتند. داده ها با استفاده از نرم‌افزار 19SPSS- تجزیه و تحلیل شد. نتایج نشان داد که میزان آلودگی به باکتری های کلی‌فرم، اشریشیا کولای، استافیلوکوکوس اورئوس و کپک و مخمر به‌ترتیب در 3/8، 3/3، 7/1 و 7/61 درصد از نمونه‌های کره سنتی بالاتر از حد مجاز استاندارد بود در حالی‌که به‌ترتیب 5/7، 5/7 و 5/27 درصد از نمونه های کره پاستوریزه بیش از حد به باکتری های کلی‌فرم، اشریشیا کولای و کپک و مخمر آلودگی بودند. آلودگی با استافیلوکوکوس اورئوس در هیچ یک از نمونه های کره پاستوریزه ردیابی نشد. از نظر آلودگی به باکتری های کلی‌فرم، اشریشیا کولای و استافیلوکوکوس اورئوس بین نمونه های کره سنتی و پاستوریزه اختلاف معنی‌داری وجود نداشت اما این تفاوت از نظر آلودگی با کپک و مخمر معنی‌دار بود (05/0>P). نتایج حاصل از این بررسی نشان داد که در مجموع میزان آلودگی میکروبی نمونه های کره سنتی و پاستوریزه مورد مطالعه به‌ترتیب در 65 و 5/27 درصد از نمونه ها بالاتر از حد مجاز استاندارد ایران بود. لازم است اقدامات پیشگیرانه جدی تری از جانب سازمان ها و ارگان های نظارتی ذی ربط انجام پذیرد.
چکیده انگلیسی:
Butter is a dairy product made by churning fresh or fermented cream and is one of the most highly concentrated forms of fluid milk. The aim of this survey was to assess loads of microbial contamination in traditional and pasteurized butter samples marketed in Birjand city, Iran. For this propose, totally 100 samples, including 60 samples of traditional butter and 40 samples of pasteurized butter, were collected randomly under sterile conditions and were analyzed according to the protocol of Iranian National Standards Organization. Data were analyzed with SPSS-19 software. The statistical analysis of data showed that the rate of contamination with coliforms, Escherichia coli, Staphylococcus aureus and mold and yeast in the traditional butter samples were higher than Iranian Standard limits in 8.3%, 3.3%, 1.7% and 61.7%, respectively; meanwhile 7.5%, 7.5% and 27.5% of the pasteurized samples were contaminated with coliforms, E. coli, and mold and yeast, respectively. Contamination with S. aureus was not found in any of the pasteurized samples. There was no significant difference between contamination with coliforms, E. coli and S. aureus in traditional and pasteurized samples, however, this difference between mold and yeast was significant (P< 0.05). The results indicated that the microbial contamination in traditional and pasteurized butter samples was higher than standard limits in 65% and 27.5% of the samples, respectively which needs strict preventive measures.
منابع و مأخذ:
Esfandiari, Z., Badiey, M., Mahmodian, P., Sarhangpour R., Yazdani E. and Mirlohi M. (2013). Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in Iranian yoghurt drink (doogh) and the associated risk of their intake through doogh consumption. Iranian Journal of Public Health, 42 (8): 915-920.
Faghih, A., Anosheh, M., Ahmadie, F.A. and Ghofranipor, F.A. (2007). The effect of boy students’ participation on consumption of milk and dairy. Hormozgan Medical Journal. 10(4): 349- 356. [In Persian]
Institute of Standards and Industrial Research of Iran. (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive Staphylococci (Staphylococcus aureus and other species) – Test method Part 1: Technique using baird-parker agar medium. 1st edition. ISIRI No. 6806-1. [In Persian]
Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coliforms – Colony-count technique. 1stedition. ISIRI No. 9263. [In Persian]
Institute of Standards and Industrial Research of Iran. (2011). Microbiology of food and animal feeding stuffs - preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part5: specific rules for the preparation of milk and milk products. 1st Edition. ISIRI No. 8923-5. [In Persian]
Institute of Standards and Industrial Research of Iran. (2008). Microbiology of milk and milk products- specifications. 2nd revision, ISIRI No. 2406. [In Persian]
Institute of Standards and Industrial Research of Iran. (2007). Milk and milk products –Enumeration of colony-forming units of yeasts and/or moulds-colony -Count Technique at 25°C. 1st edition. ISIRI No. 10154. [In Persian]
Institute of Standards and Industrial Research of Iran. (2008). Milk and milk products – Guidance on sampling, 3th revision. ISIRI No. 326. [In Persian]
Karagozolu, N. and Ergonul, B. (2008). Microbiological attributes of Turkish butters sold under market conditions. Journal of Consumer Protection and Food Safety, 3(4): 376-9.
Karim, G. (1995). Microbiological Examination of Foods. 2nd edition. University of Tehran Publication. [In Persian]
Karim, G. (2014). Hygiene and Technology of Milk. 4th edition. University of Tehran Publication. [In Persian]
Michel, V.A, Hauwuy, A. and Chamba, J.F. (2001). Raw cowmilk micro flora diversity and influence of conditions of production. Journal of Food Microbiology, 11: 575-592.
Mirzaei, H., Javadi, A., Farajli, M., Shah-Mohammadi, A.R., Monadi, A.R. and Barzegar, A. (2012). Prevalence of Staphylococcus aureus resistant to methicllin in traditional cheese and cream: a study in city of Tabriz, Iran. Journal of Veterinary Research, 67(1): 65-70.
Normanno, G., La Salandra, G., Dambrosio, A., Quaglia, N.C., Corrente, M., Parisi, A. et. al. (2007). Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. International Journal of Food Microbiology, 115: 290-296.
Prentice, A. (2011). Milk intake, calcium and vitamin D in pregnancy and lactation: Effects on maternal, fetal and infant bone in low- and high-income countries. Nestle Nutrition, 67: 1-15.
Tofangsazan, F., Khomeiri, M., Karim, G., Hasani, S. and Seyfhashemi, S. (2009). The study on the microbial level contamination of butter offered in Tehran in 2007. Iranian Journal of Medical Microbiology, 3(1): 36-42.
Zolfaghari, M.R., Gaeini, R., Kalhor, N., Khalilian, M., Razavian, M.H. and Soleimani Sasani, M. (2012). Study of microbial contamination of milk and pasteurization dairy products in Qom province. Journal of Microbial World, 5(1, 2): 47-57.
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Esfandiari, Z., Badiey, M., Mahmodian, P., Sarhangpour R., Yazdani E. and Mirlohi M. (2013). Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in Iranian yoghurt drink (doogh) and the associated risk of their intake through doogh consumption. Iranian Journal of Public Health, 42 (8): 915-920.
Faghih, A., Anosheh, M., Ahmadie, F.A. and Ghofranipor, F.A. (2007). The effect of boy students’ participation on consumption of milk and dairy. Hormozgan Medical Journal. 10(4): 349- 356. [In Persian]
Institute of Standards and Industrial Research of Iran. (2005). Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive Staphylococci (Staphylococcus aureus and other species) – Test method Part 1: Technique using baird-parker agar medium. 1st edition. ISIRI No. 6806-1. [In Persian]
Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coliforms – Colony-count technique. 1stedition. ISIRI No. 9263. [In Persian]
Institute of Standards and Industrial Research of Iran. (2011). Microbiology of food and animal feeding stuffs - preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part5: specific rules for the preparation of milk and milk products. 1st Edition. ISIRI No. 8923-5. [In Persian]
Institute of Standards and Industrial Research of Iran. (2008). Microbiology of milk and milk products- specifications. 2nd revision, ISIRI No. 2406. [In Persian]
Institute of Standards and Industrial Research of Iran. (2007). Milk and milk products –Enumeration of colony-forming units of yeasts and/or moulds-colony -Count Technique at 25°C. 1st edition. ISIRI No. 10154. [In Persian]
Institute of Standards and Industrial Research of Iran. (2008). Milk and milk products – Guidance on sampling, 3th revision. ISIRI No. 326. [In Persian]
Karagozolu, N. and Ergonul, B. (2008). Microbiological attributes of Turkish butters sold under market conditions. Journal of Consumer Protection and Food Safety, 3(4): 376-9.
Karim, G. (1995). Microbiological Examination of Foods. 2nd edition. University of Tehran Publication. [In Persian]
Karim, G. (2014). Hygiene and Technology of Milk. 4th edition. University of Tehran Publication. [In Persian]
Michel, V.A, Hauwuy, A. and Chamba, J.F. (2001). Raw cowmilk micro flora diversity and influence of conditions of production. Journal of Food Microbiology, 11: 575-592.
Mirzaei, H., Javadi, A., Farajli, M., Shah-Mohammadi, A.R., Monadi, A.R. and Barzegar, A. (2012). Prevalence of Staphylococcus aureus resistant to methicllin in traditional cheese and cream: a study in city of Tabriz, Iran. Journal of Veterinary Research, 67(1): 65-70.
Normanno, G., La Salandra, G., Dambrosio, A., Quaglia, N.C., Corrente, M., Parisi, A. et. al. (2007). Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. International Journal of Food Microbiology, 115: 290-296.
Prentice, A. (2011). Milk intake, calcium and vitamin D in pregnancy and lactation: Effects on maternal, fetal and infant bone in low- and high-income countries. Nestle Nutrition, 67: 1-15.
Tofangsazan, F., Khomeiri, M., Karim, G., Hasani, S. and Seyfhashemi, S. (2009). The study on the microbial level contamination of butter offered in Tehran in 2007. Iranian Journal of Medical Microbiology, 3(1): 36-42.
Zolfaghari, M.R., Gaeini, R., Kalhor, N., Khalilian, M., Razavian, M.H. and Soleimani Sasani, M. (2012). Study of microbial contamination of milk and pasteurization dairy products in Qom province. Journal of Microbial World, 5(1, 2): 47-57.
