Evaluation of Microbial Quality of Sausage Slicers at Food Retail Food Stores in Shiraz, Iran

Zareei, S; Ehrampoush, MH; Mazloomima, SM; Ghaneian, MT; Hajimohammadi, B; Dehghan, A

Volume 13, Issue 3 (9-2014) TB 2014, 13(3): 54-63 | Back to browse issues page

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Zareei S, Ehrampoush M, Mazloomima S, Ghaneian M, Hajimohammadi B, Dehghan A. Evaluation of Microbial Quality of Sausage Slicers at Food Retail Food Stores in Shiraz, Iran. TB 2014; 13 (3) :54-63
URL: http://tbj.ssu.ac.ir/article-1-1116-en.html

Evaluation of Microbial Quality of Sausage Slicers at Food Retail Food Stores in Shiraz, Iran

S Zareei

, MH Ehrampoush

, SM Mazloomima ^*

, MT Ghaneian

, B Hajimohammadi

, A Dehghan

Shiraz University of Medical Sciences , mazloomi@sums.ac.ir

Abstract: (5729 Views)

Introduction: The purpose of this study was to evaluate the microbial quality of sausage slicers in Shiraz retail food stores. Methods: A total of 60 slicer samples from retail food stores were collected according to ISO protocols. Then microbial condition of the samples was examined using selective media. Data were then analyzed with SPSS software using descriptive statistical indices and ANOVA test. Results: The total bacterial, total coliforms and Staphylococcus aureus counts exceeded the satisfactory limit in 23%, 4% and 6% of the samples respectively. Only 2 samples were found to be contaminated with Staphylococcus aureus coagulase positive. Microbial analysis showed an absence of Salmonella and Escherichia coli. The lowest total bacterial counts, total coliforms and Staphylococcus aureuswere detected in samples from North,WestandSouth of the city respectively. Conclusion:Our finding shows that bacterial contamination of some slicers is higher than the standards level. The results suggest that more effort is needed in the application of personal and environmental hygiene principles in food supplies.

Keywords: Shiraz, Sausage slicers, Microbial

Full-Text [PDF 196 kb] (1923 Downloads)

Type of Study: Research | Subject: Special
Received: 2013/04/22 | Accepted: 2013/07/3 | Published: 2014/09/20