مطالعه میزان آلودگی قارچ دکمه‌ای (Agaricus bisporus) با فلزات سنگین و برخی پاتوژن‌ها در شهر اصفهان
محورهای موضوعی :
بهداشت مواد غذایی
مریم سادات امامی
1
(
دانش‌آموخته دکترای تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی،واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
)
امیر شاکریان
2
(
گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران.
)
ابراهیم رحیمی
3
(
گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران.
)
تاریخ دریافت : 1402/04/12
تاریخ پذیرش : 1402/07/10
تاریخ انتشار : 1402/04/01
کلید واژه:
فلزات سنگین,
آلودگی باکتریایی,
قارچ خوراکی دکمه‌ای,
چکیده مقاله :
یکی از محصولاتی که در شرایط فعلی قادر به تامین پروتئین، ویتامین و اسیدهای آمینه ضروری برای انسان می باشد، قارچ خوراکی دکمه ای (Agaricus bisporus) است. با وجود تمامی خواص، این ماده غذایی به دلیل ارتباط مستقیم با خاک می تواند عامل بسیاری از آلودگی های باکتریایی و فلزات سنگین باشد. لذا هدف از این مطالعه بررسی میزان فلزات سنگین (سرب، کادمیوم و آرسنیک) و کیفیت میکروبی قارچ های دکمه ای عرضه شده در شهرستان اصفهان به کمپیلوباکتر، اشریشیا کلی، سالمونلا و استافیلوکوکوس اورئوس بود. در این مطالعه تعداد 100 نمونه قارچ خوراکی دکمه ای به صورت تصادفی از مراکز عرضه این محصول در شهرستان اصفهان در پائیز 1401 نمونه برداری و آزمایشات میکروبی و شیمیایی روی نمونه ها انجام شد. طبق نتایج به دست آمده، از 100 نمونه قارج، 24 نمونه (24 درصد) به کمپیلوباکتر، 17 نمونه (17 درصد) به اشریشیا کلی، 40 نمونه (40 درصد) به سالمونلا و 56 نمونه (56 درصد) به استافیلوکوکوس اورئوس آلوده بودند. همچنین مطابق نتایج به دست آمده، میزان آلودگی به فلزات سنگین سرب (35/0±85/2)، کادمیوم (62/0±05/30) و آرسنیک (31/0±8/812) فراتر از حد مجاز استاندارد کدکس بود؛ درنتیجه شیوع بالای باکتری های بیماری زا در قارچ، لازم است در تهیه قارچ خوراکی دکمه ای نهایت دقت را داشت و از خام خواری قارچ امتناع شود.
چکیده انگلیسی:
One of the products that is able to provide vitamins and amino acids needed for humans in the current conditions is edible button mushroom (Agaricus bisporus). Despite its properties, this food item can be the cause of many minerals and heavy metals due to its direct connection with the soil. The aim of this study was to investigate the amount of heavy metals and fungal acids in Campylobacter, Escherichia coli, Salmonella and Staphylococcus aureus in Isfahan city. In this study, 100 samples of edible button mushrooms were randomly selected from the supply centers of this product in Isfahan city and transported to the food hygiene laboratory of Shahrekord Azad University for chemical and microbiological tests. SPSS version 23 software and chi-square statistical analysis were used to analyze the data. According to the obtained results, out of 100 samples, 24 samples (24%) were infected with Campylobacter, 17 samples (17%) with Escherichia coli, 40 samples (40%) with Salmonella and 56 samples (56%) with Staphylococcus aureus. . Also, according to the results, the consumption of heavy metals, including lead, cadmium and arsenic, exceeded the standard. Based on the results obtained from the present study and pathogenic bacteria in mushrooms, it is necessary to be extremely careful in preparing edible mushrooms and refuse to eat them raw.
منابع و مأخذ:
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Schill, S., Stessel, B., Meier, N., Tichy, A., Wagner, M. & Ludewig, M.(2021). Microbiological safety and sensory quality of cultivated mushrooms (Pleurotus eryngii, pleurotus ostreatus and lentinula edodes) at retail level and post-retail storage. Foods, 10,
Sesli, E., Tuzen, M. & Soylak, M.(2008). Evaluation of trace metal contents of some wild edible mushrooms from Black sea region, Turkey. Journal of Hazardous Materials, 160, 462-467.
Soltaninejad, K.(2018). Outbreak of mushroom poisoning in Iran: April–May, 2018. The international Journal of Occupational and Environmental Medicine, 9,
Strapp, C. M., Sheaer, A. E. & Jorger, R. D.(2003). Survey of retail alfalfa sprouts and mushrooms for the presence of Escherichia coli O157: H7, Salmonella, and Listeria with BAX, and evaluation of this polymerase chain reaction–based system with experimentally contaminated samples. Journal of Food Protection, 66, 182-187.
Venturini, M. E., Reyes, J. E., Rivera, C. S., Oria, R. & Blanco, D.(2011). Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food microbiology, 28, 1492-1498.
Wasser, S. P.(2006). A Book Review: Mycelium Running: How Mushrooms Can Help Save the World. International Journal of Medicinal Mushrooms, 8, 383-392.
Whyte, P., Mcgil, K., Cowley, D., Madden, R., Moran, L., Scates, P., Carrol, C., O'eary, A., Fanning, S. & Collins, J.(2004). Occurrence of Campylobacter in retail foods in Ireland. International Journal of Food Microbiology, 95, 111-118.
Wu, u. (2014). General standard for contaminants and toxins in food and feed. Codex standard, 193-1995.
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Badalyan, S. M. and Borhani, A. (2019). Medicinal, nutritional, and cosmetic values of macrofungi distributed in Mazandaran province of Northern Iran. International Journal of Medicinal Mushrooms, 21, 1099-1106.
Cheraghi, M., Lorestani, B. & Mardokhrohani, N. (2013). Evaluation of heavy metal concentration in compost, soil cover and button mushroom in Kurdistan greenhouses. Food Hygiene, 2, 81-96.
Cheung, P. C. (2008). Mushrooms as functional foods, John Wiley & Sons, 14-16.
Chon J.-W., Jung, J. Y., Ahn, Y., Bae, D., Khan, S., Seo, K., Kim, H. & Sung, K.(2021). Detection of Campylobacter jejuni from fresh produce: Comparison of culture-and PCR-based techniques, and metagenomic approach for analyses of the microbiome before and after enrichment. Journal of Food Protection, 84, 1704-1712.
Cocchi, L., Vescovi, L., Petrini, L. E. & Petrini, O. (2006). Heavy metals in edible mushrooms in Italy. Food Chemistry, 98, 277-284.
Courtecuisse, R. & Duhem, B. (1995). Mushrooms & toadstools of Britain and Europe, HarperCollins.
Dimitrejevic, M., Stankovic, M., Nicolik, J., Mitic, V., Stankov Jovanovic, V., Stojanovic, G. & Miladinovic, D. (2023). The effect of arsenic, cadmium, mercury, and lead on the genotoxic activity of Boletaceae family mushrooms present in Serbia. Journal of Toxicology and Environmental Health, Part A, 86, 23-35.
Ediriveer, A. N., Karunara, S. C., Yapa, P. N., Schaefer, D. A., Ranasinghe, A. K., Suwannarach, N. & XU, J. (2022). Ectomycorrhizal Mushrooms as a Natural Bio-Indicator for Assessment of Heavy Metal Pollution. Agronomy, 12,
Heidarzadi, M., Rahnama, M., Alipoureskandani, M., Saadati, D. & Afsharimoghadam, A. (2021). Salmonella and Escherichia coli contamination in samosas presented in Sistan and Baluchestan province and antibiotic resistance of isolates. Food Hygiene, 11, [In Persian]
Janatolmakan, M., Ganji, M. R., Ahmadi-Jouybari, T., Rezaeian, S., Ghowsi, M. & Khaony, A. (2022). Demographic, clinical, and laboratory findings of mushroom-poisoned patients in Kermanshah province, west of Iran. BMC Pharmacology and Toxicology, 23, 1-7.
June, G. A., Serrod, P. S., Hammack, T. S., Amaguana, R. M. & Anderws, W. H.(1996). Relative effectiveness of selenite cystine broth, tetrathionate broth, and rappaport-vassiliadis medium for recovery of Salmonella spp. from raw flesh, highly contaminated foods, and poultry feed: collaborative study. Journal of AOAC International, 79, 1307-1324.
Khdabakhshi, A., Sedehi, M. & Shakeri, K.(2016). Investigation of heavy metals in edible mushrooms consumed in Shahrekord. Journal of Shahrekord University of Medical Sciences, 18, 54-62.
Khoramrooz, S., Sarikhani, M., Khosravani, S., Farhang Falah, M., Mahmoudi, Y. & Sharifi, A.(2015). Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City. Armaghane Danesh, 20, 526-537. [In Persian]
Lampman, A. M. (2004). Tzeltal ethnomycology: naming, classification and use of mushrooms in the highlands of chiapas, mexico, University of Georgia, 325-333
Mcgee, C. F.(2018). Microbial ecology of the Agaricus bisporus mushroom cropping process. Applied Microbiology and Biotechnology, 102, 1075-1083.
Mirzaei, M., Sheikhigarjan, A., Gilasaian, E., Ravan, S., Khabbaz Jolfaee, H. & Mohammadipur, A.(2021). Susceptibility of mushroom dipteran larvae to four different groups of registered insecticides in Iran. Applied Entomology and Phytopathology, 88, 165-173.
Moore, J. E., Corcoran, D., Dooley, J. S., Fanning, S., Lucey, B., Matsuda, M., Mcdowell, D. A., Megraud, F., Millar, B. C. & O’mahoni, R.(2005). Campylobacter. Veterinary Research, 36, 351-382.
Negahban, H.(2020). mushroom. Marja'a Elm, 10-142.
Nosratabadi, S., Vinogradov, S. & Almadi, B.(2020). Mushroom farming in Iran: A case study of ten iranian mushroom companies. management (16487974),
Pishadast, S., Rahnama, M., Alipour eskandani, M., Saadati, D., Noorijangi, A. & Heidarzadi, M.(2021). Study of antimicrobial effect of nisin and alcoholic extract of garlic on the activity of staphylococcus aureus ATCC 1113 in Tilapia minced meat during storage at 4° C. Food Hygiene, 11, 37-47. [In Persian]
Ronda, O., Grzadka, E., Ostoloska, I., Orzel, J. & Cieslik, B. M.(2022). Accumulation of radioisotopes and heavy metals in selected species of mushrooms. Food Chemistry, 367,
Samadpour, M., Barbour, M., Nguyen, T., Cao, T.-M., Buck, F., Depavia, G., Mazengia, E., Yang, P., Alfi, D. & Lopes, M.(2006). Incidence of enterohemorrhagic Escherichia coli, Escherichia coli O157, Salmonella, and Listeria monocytogenes in retail fresh ground beef, sprouts, and mushrooms. Journal of Food Protection, 69, 441-443.
Sarikurkcu, C., Copur, M., Yildiz, D. & Akata, I.(2011). Metal concentration of wild edible mushrooms in Soguksu National Park in Turkey. Food Chemistry, 128, 731-734.
Schill, S., Stessel, B., Meier, N., Tichy, A., Wagner, M. & Ludewig, M.(2021). Microbiological safety and sensory quality of cultivated mushrooms (Pleurotus eryngii, pleurotus ostreatus and lentinula edodes) at retail level and post-retail storage. Foods, 10,
Sesli, E., Tuzen, M. & Soylak, M.(2008). Evaluation of trace metal contents of some wild edible mushrooms from Black sea region, Turkey. Journal of Hazardous Materials, 160, 462-467.
Soltaninejad, K.(2018). Outbreak of mushroom poisoning in Iran: April–May, 2018. The international Journal of Occupational and Environmental Medicine, 9,
Strapp, C. M., Sheaer, A. E. & Jorger, R. D.(2003). Survey of retail alfalfa sprouts and mushrooms for the presence of Escherichia coli O157: H7, Salmonella, and Listeria with BAX, and evaluation of this polymerase chain reaction–based system with experimentally contaminated samples. Journal of Food Protection, 66, 182-187.
Venturini, M. E., Reyes, J. E., Rivera, C. S., Oria, R. & Blanco, D.(2011). Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food microbiology, 28, 1492-1498.
Wasser, S. P.(2006). A Book Review: Mycelium Running: How Mushrooms Can Help Save the World. International Journal of Medicinal Mushrooms, 8, 383-392.
Whyte, P., Mcgil, K., Cowley, D., Madden, R., Moran, L., Scates, P., Carrol, C., O'eary, A., Fanning, S. & Collins, J.(2004). Occurrence of Campylobacter in retail foods in Ireland. International Journal of Food Microbiology, 95, 111-118.
Wu, u. (2014). General standard for contaminants and toxins in food and feed. Codex standard, 193-1995.
