Volume 22, Issue 2 (7-2023)
TB 2023, 22(2): 31-43 |
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Ethics code: IR.IAU.TABRIZ.REC.1401.107
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Shirzad H, Movassagh M H. Evaluating the Microbial Quality of Raw Hamburgers and Koobideh Kebabs in Sanandaj City. TB 2023; 22 (2) :31-43
URL: http://tbj.ssu.ac.ir/article-1-3438-en.html
URL: http://tbj.ssu.ac.ir/article-1-3438-en.html
Department of Food Hygiene, Faculty of Veterinary Medicine, Shabestar branch, Islamic Azad University, Shabestar, Iran , drmhmg@gmail.com
Abstract: (560 Views)
Introduction: In recent years, interest in consumption of ready-food products has increased in many countries. Due to the fact that hamburgers and kebabs are the most popular meat products in Iran, this study is conducted with the aim of investigating the microbial quality of raw hamburgers and koobideh kebabs in Sanandaj city.
Methods: In this study, 100 samples of frozen raw hamburgers with 60% meat and koobideh kebabs (50 samples each) were randomly obtained from the supply centers of meat products and traditional barbecue shops from September to December 2021. Then the samples were sent to food microbiology laboratory and evaluated for microbial contamination.
Results: Results showed that the rates of contamination of raw hamburger and koobideh kebab for total bacterial count were 24% and 40%, Escherichia coli 6% and 12%, Salmonella 0%, mold and yeast 36% and 82%, and Staphylococcus aureus 20% and 76%, respectively. These results showed that mold, yeast, and Staphylococcus aureus were the most contaminating organisms (p<0/001).
Conclusion: According to the results of the present study, the raw hamburger has better microbial quality than koobideh kebab; therefore, compliance with all health standards in food factories and the correct application of personal and environmental hygiene points in the production and preparation of food will have a great effect in reducing the cases of foodborne diseases.
Methods: In this study, 100 samples of frozen raw hamburgers with 60% meat and koobideh kebabs (50 samples each) were randomly obtained from the supply centers of meat products and traditional barbecue shops from September to December 2021. Then the samples were sent to food microbiology laboratory and evaluated for microbial contamination.
Results: Results showed that the rates of contamination of raw hamburger and koobideh kebab for total bacterial count were 24% and 40%, Escherichia coli 6% and 12%, Salmonella 0%, mold and yeast 36% and 82%, and Staphylococcus aureus 20% and 76%, respectively. These results showed that mold, yeast, and Staphylococcus aureus were the most contaminating organisms (p<0/001).
Conclusion: According to the results of the present study, the raw hamburger has better microbial quality than koobideh kebab; therefore, compliance with all health standards in food factories and the correct application of personal and environmental hygiene points in the production and preparation of food will have a great effect in reducing the cases of foodborne diseases.
Type of Study: Research |
Subject:
Special
Received: 2022/11/9 | Accepted: 2023/03/5 | Published: 2023/07/22
Received: 2022/11/9 | Accepted: 2023/03/5 | Published: 2023/07/22
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