Volume 22, Issue 2 (7-2023)
TB 2023, 22(2): 31-43 |
Back to browse issues page
Ethics code: IR.IAU.TABRIZ.REC.1401.107
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
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
Full-Text [PDF 761 kb]
(94 Downloads)
| Abstract (HTML) (313 Views)
Full-Text: (154 Views)
Evaluating the Microbial Quality of Raw Hamburgers and Koobideh Kebabs in Sanandaj City
Hosein Shirzad (D.V.M)1, Mohammad Hosein Movassagh (Ph.D.)2
1. Graduated of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Shabestar branch, Shabestar, Iran
2. Corresponding Author: Associate professor, Faculty of Veterinary Medicine, Islamic Azad University, Shabestar branch, Shabestar, Iran. Email: drmhmg@gmail.com Tel: 09143010292
Abstract
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.
Keywords: Microbial Quality, Raw Hamburger, Koobideh Kebab, Sanandaj
References
1.Zobel EH, Hansen TW, Rossing P, von Scholten BJ. Global Changes in Food Supply and the Obesity Epidemic. Current Obesity Report. 2016; 5 (4):449-455.
2.Asiegbu CV, Lebelo SL, Tabit FT. The Food Safety Knowledge and Microbial Hazards Awareness of Consumers of Ready-to-Eat Street-Vended Food. Food Control. 2016;60: 422-429.
3.Iulietto MF, Sechi P, Borgogni E, Cenci-Goga BT. Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria. Italian Journal of Animal Science .2015;14(3):316-326.
4.Compaore MK, Kpoda SD, Bazie RB, Ouedraogo M, Valian M, Gampene ML, Yakoro A, Nikiema F, Belemlougri A, Meda NS, Meda NI, Sanson S, Bande M, Hien H, Barro N, Kabre E. Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso. PloS One. 2022;17(4):e0258435.
5.Adzitey F. Incidence and antimicrobial susceptibility of Escherichia coli isolated from beef (meat muscle, liver and kidney) samples in Wa Abattoir, Ghana. Cogent Food & Agriculture. 2020; 6(1):1-10.
6.Kang JY, Lee SH, Jo AH, Park EJ, Bak YS, Kim JB. Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method. Food Science and Biotechnology. 2020;29(9):1289-1294.
7.Ferrari RG, Rosario DK, Cunha-Neto A, Mano SB, Figueiredo EE, Conte-Junior CA. Worldwide epidemiology of Salmonella serovars in animal-based foods: a meta-analysis. Applied and Environmental Microbiology. 2019;85(14):591-619.
8.Taylor TA, Unakal CG. Staphylococcus aureus. InStatPearls [Internet] 2021. StatPearls Publishing.Available from: https://www.ncbi.nlm.nih.gov/books/NBK441868/.
9.Janik E, Niemcewicz M, Ceremuga M, Stela M, Saluk-Bijak J, Siadkowski A, et al. Molecular aspects of mycotoxins—A serious problem for human health. International Journal of Molecular Sciences. 2020;21(21):8187-8208.
10.Tafvizi F, Hashemzadegan M. Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method. Journal of food Science and Technology.2016;53(1):816-823.
11.Iran Standard and Industrial Research Institute. Iranian National Standard No.5272, Microbiology of food and animal feed - a comprehensive method for total counting of microorganisms at 30 degrees Centigrade.2000. [Persian]
12.Iran Standard and Industrial Research Institute. National Standard of Iran No. 2946, Microbiology of food and animal feed - Escherichia coli detection and counting method using the highest probable count method. 2005. [Persian]
13.Iran Standard and Industrial Research Institute. National Standard of Iran No.1810, Microbiology of food and animal feed - Salmonella detection method. 2002. [Persian]
14.Iran Standard and Industrial Research Institute. Iranian National Standard No. 6806-1, Microbiology of Food and Animal Feed - counting of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Test method - Part I: Method of using culture medium Baird-Parker Agar. 2005. [Persian]
15.Iran Standard and Industrial Research Institute. Iranian National Standard No. 10899, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and molds . 2008. [Persian]
16.Rohr JR, Barrett CB, Civitello DJ, Craft ME, Delius B, DeLeo GA, Hudson PJ, Jouanard N, Nguyen KH, Ostfeld RS, Remais JV. Emerging human infectious diseases and the links to global food production. Nature Sustainability. 2019; 2(6):445-56.
17.Zerabruk K, Retta N, Muleta D, Tefera AT. Assessment of microbiological safety and quality of minced meat and meat contact surfaces in selected butcher shops of Addis Ababa, Ethiopia. Journal of Food Quality. 2019;1-9.
18.Wang SK, Fu LM, Chen GW, Xiao HM, Pan D, Shi RF, Yang LG, Sun GJ. Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China. Food Science and Nutrition. 2020; 8(5):2427-2435.
19.Abuelnaga ASM, Abd El-Razik KA, Soliman MMH, Ibrahim HS, Abd-Elaziz MM, Elgohary AH, Hedia RH, Elgabry EA. Microbial Contamination and Adulteration Detection of Meat Products in Egypt. World’s Veterinary Journal. 2021; 11(4):735-744.
20.Soltan Dallal M, Vahedi S, Zeraati H, Salsali M, Norooz Babaei H, Kaffashi T et al . Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran. Journal of Payavard Salamat. 2007; 1(1):24-31. [Persian]
21.Tavakoli HR, Riazipour M. Microbial quality of cooked meat foods in Tehran University’s Restaurants. Pakistan Journal of Medical Sciences. 2008; 24(4):595-599.
22.Salek-Moghaddam A, Forouhesh Tehrani M, Davoodian P. Survey of the bacterial contaminants of Iranian foods in searches of E. coli O157: H7 in medical laboratory sciences researches center. Iranian Journal of Infectious Diseases and Tropical Medicine. 2003; 18:5-8.
23.PourJafar S, Mashak Z, Mirzaee M. The survey of microbial properties in commercial ready-to-eat foods at manufactures and hypermarkets in Alborz province. Journal of Food Microbiology. 2021; 8(1):73-87. [Persian]
24.Rahimi F, Yousefi R, Aghaei S. Isolation of Salmonella spp., E. coli, Staph. aureus, Molds &Yeasts from raw material of sausage and hamburger. Iranian Journal of Infectious Diseases and Tropical Medicine. 2006; 11(33):1-7.
25.Chomvarin C, Chantarasuk Y, Srigulbutr S, Chareonsudjai S, Chaicumpar K. Enteropathogenic bacteria and enterotoxin producing Staphylococcus aureus isolated from ready-to-eat foods in Khon Kaen, Thailand. Southeast Asian Journal of Tropical Medicine & Public Health. 2006; 37(5):983-990.
26.Mustafa MS, Jain S, Agrawal VK. Food poisoning outbreak in a military establishment. Medical Journal Armed Forces India. 2009; 65(3):240-243.
27.Tavakoli HR, Karimi Zarchi AA, Izadi M. A Survey On Bacterial Contamination Of Consumpted Foods In Belonging Centers Of Baqiyatallah University Of Medical Sciences. Journal Of Military Medicine. 2007; 9(2 (32):89-95.
28.Taghavi N. Hygienic evaluation of usual and high quality hamburgers in Ahvaz city, for some microbial parameters and compare them with national standards.[Thesis of Veterinary Medicine, D.V.M.], Faculty of Veterinary Medicine, University of Ahvaz 2005. [Persian]
29.Santillana Farakos SM, Frank JF. Challenges in the control of foodborne pathogens in low-water activity foods and spices. In The microbiological safety of low water activity foods and spices., New York: Springer; 2014:15-34.
30.Rane S. Street vended food in developing world: hazard analyses. Indian Journal of Microbiology. 2011; 51(1): 100-106.
31.Bhat R, Gómez-López VM. Practical Food Safety: Contemporary Issues and Future Directions, Vol 1. Wiley Online Library:2014.
32.Inter, R. A Consumer's Dictionary of Food Additives: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. England: Three Rivers Pr: 2004:1-579.
33.Aycicek H, Cakiroglu S, Stevenson TH. Incidence of Staphylococcus aureus in ready-to-eat meals from military cafeterias in Ankara, Turkey. Journal of Food Control. 2005; 16(6):531-4.
34.Tajbakhsh F, Tajbakhsh E, Momeni M. Detection of Staphylococcus Aureus and Salmonella Typhimurium in Traditional and Industrial Olivier Salads in Shahrekord City. Journal of Food Microbiology. 2015; 2(1):39-48. [Persian]
35.Moezi P, Bahador N, Baseri Salehi M. Serological typing of isolated Escherichia coli from traditional food and their evaluation of antibiotic resistant pattern. Medical Sciences Journal of Islamic Azad University Tehran Medical Branch. 2015; 25 (4):269-276. [Persian]
Hosein Shirzad (D.V.M)1, Mohammad Hosein Movassagh (Ph.D.)2
1. Graduated of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Shabestar branch, Shabestar, Iran
2. Corresponding Author: Associate professor, Faculty of Veterinary Medicine, Islamic Azad University, Shabestar branch, Shabestar, Iran. Email: drmhmg@gmail.com Tel: 09143010292
Abstract
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.
Keywords: Microbial Quality, Raw Hamburger, Koobideh Kebab, Sanandaj
References
1.Zobel EH, Hansen TW, Rossing P, von Scholten BJ. Global Changes in Food Supply and the Obesity Epidemic. Current Obesity Report. 2016; 5 (4):449-455.
2.Asiegbu CV, Lebelo SL, Tabit FT. The Food Safety Knowledge and Microbial Hazards Awareness of Consumers of Ready-to-Eat Street-Vended Food. Food Control. 2016;60: 422-429.
3.Iulietto MF, Sechi P, Borgogni E, Cenci-Goga BT. Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria. Italian Journal of Animal Science .2015;14(3):316-326.
4.Compaore MK, Kpoda SD, Bazie RB, Ouedraogo M, Valian M, Gampene ML, Yakoro A, Nikiema F, Belemlougri A, Meda NS, Meda NI, Sanson S, Bande M, Hien H, Barro N, Kabre E. Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso. PloS One. 2022;17(4):e0258435.
5.Adzitey F. Incidence and antimicrobial susceptibility of Escherichia coli isolated from beef (meat muscle, liver and kidney) samples in Wa Abattoir, Ghana. Cogent Food & Agriculture. 2020; 6(1):1-10.
6.Kang JY, Lee SH, Jo AH, Park EJ, Bak YS, Kim JB. Improving the accuracy of coliform detection in meat products using modified dry rehydratable film method. Food Science and Biotechnology. 2020;29(9):1289-1294.
7.Ferrari RG, Rosario DK, Cunha-Neto A, Mano SB, Figueiredo EE, Conte-Junior CA. Worldwide epidemiology of Salmonella serovars in animal-based foods: a meta-analysis. Applied and Environmental Microbiology. 2019;85(14):591-619.
8.Taylor TA, Unakal CG. Staphylococcus aureus. InStatPearls [Internet] 2021. StatPearls Publishing.Available from: https://www.ncbi.nlm.nih.gov/books/NBK441868/.
9.Janik E, Niemcewicz M, Ceremuga M, Stela M, Saluk-Bijak J, Siadkowski A, et al. Molecular aspects of mycotoxins—A serious problem for human health. International Journal of Molecular Sciences. 2020;21(21):8187-8208.
10.Tafvizi F, Hashemzadegan M. Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method. Journal of food Science and Technology.2016;53(1):816-823.
11.Iran Standard and Industrial Research Institute. Iranian National Standard No.5272, Microbiology of food and animal feed - a comprehensive method for total counting of microorganisms at 30 degrees Centigrade.2000. [Persian]
12.Iran Standard and Industrial Research Institute. National Standard of Iran No. 2946, Microbiology of food and animal feed - Escherichia coli detection and counting method using the highest probable count method. 2005. [Persian]
13.Iran Standard and Industrial Research Institute. National Standard of Iran No.1810, Microbiology of food and animal feed - Salmonella detection method. 2002. [Persian]
14.Iran Standard and Industrial Research Institute. Iranian National Standard No. 6806-1, Microbiology of Food and Animal Feed - counting of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Test method - Part I: Method of using culture medium Baird-Parker Agar. 2005. [Persian]
15.Iran Standard and Industrial Research Institute. Iranian National Standard No. 10899, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and molds . 2008. [Persian]
16.Rohr JR, Barrett CB, Civitello DJ, Craft ME, Delius B, DeLeo GA, Hudson PJ, Jouanard N, Nguyen KH, Ostfeld RS, Remais JV. Emerging human infectious diseases and the links to global food production. Nature Sustainability. 2019; 2(6):445-56.
17.Zerabruk K, Retta N, Muleta D, Tefera AT. Assessment of microbiological safety and quality of minced meat and meat contact surfaces in selected butcher shops of Addis Ababa, Ethiopia. Journal of Food Quality. 2019;1-9.
18.Wang SK, Fu LM, Chen GW, Xiao HM, Pan D, Shi RF, Yang LG, Sun GJ. Multisite survey of bacterial contamination in ready‐to‐eat meat products throughout the cooking and selling processes in urban supermarket, Nanjing, China. Food Science and Nutrition. 2020; 8(5):2427-2435.
19.Abuelnaga ASM, Abd El-Razik KA, Soliman MMH, Ibrahim HS, Abd-Elaziz MM, Elgohary AH, Hedia RH, Elgabry EA. Microbial Contamination and Adulteration Detection of Meat Products in Egypt. World’s Veterinary Journal. 2021; 11(4):735-744.
20.Soltan Dallal M, Vahedi S, Zeraati H, Salsali M, Norooz Babaei H, Kaffashi T et al . Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran. Journal of Payavard Salamat. 2007; 1(1):24-31. [Persian]
21.Tavakoli HR, Riazipour M. Microbial quality of cooked meat foods in Tehran University’s Restaurants. Pakistan Journal of Medical Sciences. 2008; 24(4):595-599.
22.Salek-Moghaddam A, Forouhesh Tehrani M, Davoodian P. Survey of the bacterial contaminants of Iranian foods in searches of E. coli O157: H7 in medical laboratory sciences researches center. Iranian Journal of Infectious Diseases and Tropical Medicine. 2003; 18:5-8.
23.PourJafar S, Mashak Z, Mirzaee M. The survey of microbial properties in commercial ready-to-eat foods at manufactures and hypermarkets in Alborz province. Journal of Food Microbiology. 2021; 8(1):73-87. [Persian]
24.Rahimi F, Yousefi R, Aghaei S. Isolation of Salmonella spp., E. coli, Staph. aureus, Molds &Yeasts from raw material of sausage and hamburger. Iranian Journal of Infectious Diseases and Tropical Medicine. 2006; 11(33):1-7.
25.Chomvarin C, Chantarasuk Y, Srigulbutr S, Chareonsudjai S, Chaicumpar K. Enteropathogenic bacteria and enterotoxin producing Staphylococcus aureus isolated from ready-to-eat foods in Khon Kaen, Thailand. Southeast Asian Journal of Tropical Medicine & Public Health. 2006; 37(5):983-990.
26.Mustafa MS, Jain S, Agrawal VK. Food poisoning outbreak in a military establishment. Medical Journal Armed Forces India. 2009; 65(3):240-243.
27.Tavakoli HR, Karimi Zarchi AA, Izadi M. A Survey On Bacterial Contamination Of Consumpted Foods In Belonging Centers Of Baqiyatallah University Of Medical Sciences. Journal Of Military Medicine. 2007; 9(2 (32):89-95.
28.Taghavi N. Hygienic evaluation of usual and high quality hamburgers in Ahvaz city, for some microbial parameters and compare them with national standards.[Thesis of Veterinary Medicine, D.V.M.], Faculty of Veterinary Medicine, University of Ahvaz 2005. [Persian]
29.Santillana Farakos SM, Frank JF. Challenges in the control of foodborne pathogens in low-water activity foods and spices. In The microbiological safety of low water activity foods and spices., New York: Springer; 2014:15-34.
30.Rane S. Street vended food in developing world: hazard analyses. Indian Journal of Microbiology. 2011; 51(1): 100-106.
31.Bhat R, Gómez-López VM. Practical Food Safety: Contemporary Issues and Future Directions, Vol 1. Wiley Online Library:2014.
32.Inter, R. A Consumer's Dictionary of Food Additives: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. England: Three Rivers Pr: 2004:1-579.
33.Aycicek H, Cakiroglu S, Stevenson TH. Incidence of Staphylococcus aureus in ready-to-eat meals from military cafeterias in Ankara, Turkey. Journal of Food Control. 2005; 16(6):531-4.
34.Tajbakhsh F, Tajbakhsh E, Momeni M. Detection of Staphylococcus Aureus and Salmonella Typhimurium in Traditional and Industrial Olivier Salads in Shahrekord City. Journal of Food Microbiology. 2015; 2(1):39-48. [Persian]
35.Moezi P, Bahador N, Baseri Salehi M. Serological typing of isolated Escherichia coli from traditional food and their evaluation of antibiotic resistant pattern. Medical Sciences Journal of Islamic Azad University Tehran Medical Branch. 2015; 25 (4):269-276. [Persian]
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
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
