THE PREVALENCE OF SALMONELLA AND STAPHYLOCOCCUS AUREUS IN INDUSTRIAL OLIVIER SALAD IN YAZD IN 2013

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KASEB F.; SHIRANIAN M.; ABDAR M.; AMINALROAYAEI H.; FALLAHZADEH H.

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Journal: TOLOO-E-BEHDASHT Year:2015 | Volume:14 | Issue:3 (51) Page(s): 51-59

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Title

THE PREVALENCE OF SALMONELLA AND STAPHYLOCOCCUS AUREUS IN INDUSTRIAL OLIVIER SALAD IN YAZD IN 2013

Author(s)

Keywords

OLIVIER SALADQ2

MICROBIAL CONTAMINATIONQ2

SALMONELLAQ2

STAPHYLOCOCCUS AUREUSQ2

Abstract

Introduction: One of the problems that developing countries encountered with them is supplying the food for Growing population. These days consumption of fast foods is common due to the changing social and economical conditions and new eating habits. OLIVIER SALAD is one of the usual cold fast foods in our country that is nutritious, so it is high risk for bacterial contamination especially of SALMONELLA and STAPHYLOCOCCUS AUREUS. For this reason, in this study, the microbial quality of OLIVIER SALAD evaluated the presence of SALMONELLA and STAPHYLOCOCCUS AUREUS bacteria.Methods: 200 samples of OLIVIER SALAD were prepared from the different markets and the temperature of markets were measured. Immediately after the transfering of samples to the laboratory, SALMONELLA(Iran national standards to No. 1810) and staphylococcus (Iran national standards to No. 6806-1) were determined.Results: There was no SALMONELLA in samples. 40 samples were contaminated with STAPHYLOCOCCUS AUREUS and 160 samples were not contaminated. 30% of samples contaminated with S. aureus at 4 to 6 o C and 70% at 6 to 8o C were kept. The results showed that there is a statistically significant relation between the samples storage temperature and the level of contaminations (P<0.05 and P= 0.0001).Conclusion: SALMONELLA and STAPHYLOCOCCUS AUREUS have particular importance in food contaminations.Lack of hygiene during production, contamination of raw materials and elevation of storage temperature are important factors for the increased contamination. So control and monitoring of food centers by the health units is obvious.

Cites

Bacterial contamination of salads and vegetables offered in restaurants and fast food in Birjand city in 2015

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APA: Copy

KASEB, F., SHIRANIAN, M., ABDAR, M., AMINALROAYAEI, H., & FALLAHZADEH, H.. (2015). THE PREVALENCE OF SALMONELLA AND STAPHYLOCOCCUS AUREUS IN INDUSTRIAL OLIVIER SALAD IN YAZD IN 2013. TOLOO-E-BEHDASHT, 14(3 (51)), 51-59. SID. https://sid.ir/paper/102890/en

Vancouver: Copy

KASEB F., SHIRANIAN M., ABDAR M., AMINALROAYAEI H., FALLAHZADEH H.. THE PREVALENCE OF SALMONELLA AND STAPHYLOCOCCUS AUREUS IN INDUSTRIAL OLIVIER SALAD IN YAZD IN 2013. TOLOO-E-BEHDASHT[Internet]. 2015;14(3 (51)):51-59. Available from: https://sid.ir/paper/102890/en

IEEE: Copy

F. KASEB, M. SHIRANIAN, M. ABDAR, H. AMINALROAYAEI, and H. FALLAHZADEH, “THE PREVALENCE OF SALMONELLA AND STAPHYLOCOCCUS AUREUS IN INDUSTRIAL OLIVIER SALAD IN YAZD IN 2013,” TOLOO-E-BEHDASHT, vol. 14, no. 3 (51), pp. 51–59, 2015, [Online]. Available: https://sid.ir/paper/102890/en

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