INCIDENCE LEVELS OF ENTERIC PATHOGENS AND MICROBIAL QUALITY OF RAW VEGETABLES IN MASHHAD, IRAN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BAHREINI M.; HABIBI NAJAFI M.B.; BASSAMI M.R.; ABBASZADEGAN M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:1 Page(s): 31-39

Download Full-Text

Persian Verion

View:

629

Download:

Cites:

Information Journal Paper

Title

INCIDENCE LEVELS OF ENTERIC PATHOGENS AND MICROBIAL QUALITY OF RAW VEGETABLES IN MASHHAD, IRAN

Author(s)

BAHREINI M. | HABIBI NAJAFI M.B. | BASSAMI M.R. | ABBASZADEGAN M. | Issue Writer Certificate

Keywords

RAW VEGETABLESQ2

ENTERIC PATHOGENIC BACTERIAQ2

MICROBIAL QUALITYQ2

INCIDENCE LEVELQ2

Abstract

We investigated the microbiological quality of RAW VEGETABLES in Mashhad, Iran. In order to document the incidence of indicator and pathogenic microorganisms in this area. ninety eghit raw vegetable samples collected during 7 months were analyzed. All samples were examined for the presence of aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, yeast and mould. Our data showed that the INCIDENCE LEVELs of aerobic mesophilic bacteria was less than 107 cfu/g on 83% RAW VEGETABLES and 100% of RAW VEGETABLES were contained Entrobacteriace and total coliforms, and their range varied from 1 log to 6 log cfu/g. The mean counts of Lactic acid bacteria and yeasts and moulds were 4.1 log cfu/g and 4.5 log cfu/g, respectively, and the INCIDENCE LEVELs of yeasts and moulds in 83% of RAW VEGETABLES was less than 5 log cfu/g. Our results were similar with other studies that determined microbial levels on RAW VEGETABLES. 12.7% of samples RAW VEGETABLES contained E.coli, but only 4.1% were higher than ≥ 2 log cfu/g. The INCIDENCE LEVELs for E.coli O157:H7 and Salmonella on RAW VEGETABLES were 6% and 12.7% respectively. 94.9% of RAW VEGETABLES were contaminated with S. aureus and 7.8% of them were coagulase positive.

Cites

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

References

No record.

Cite

APA: Copy

BAHREINI, M., HABIBI NAJAFI, M.B., BASSAMI, M.R., & ABBASZADEGAN, M.. (2013). INCIDENCE LEVELS OF ENTERIC PATHOGENS AND MICROBIAL QUALITY OF RAW VEGETABLES IN MASHHAD, IRAN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(1), 31-39. SID. https://sid.ir/paper/143703/en

Vancouver: Copy

BAHREINI M., HABIBI NAJAFI M.B., BASSAMI M.R., ABBASZADEGAN M.. INCIDENCE LEVELS OF ENTERIC PATHOGENS AND MICROBIAL QUALITY OF RAW VEGETABLES IN MASHHAD, IRAN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(1):31-39. Available from: https://sid.ir/paper/143703/en

IEEE: Copy

M. BAHREINI, M.B. HABIBI NAJAFI, M.R. BASSAMI, and M. ABBASZADEGAN, “INCIDENCE LEVELS OF ENTERIC PATHOGENS AND MICROBIAL QUALITY OF RAW VEGETABLES IN MASHHAD, IRAN,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 1, pp. 31–39, 2013, [Online]. Available: https://sid.ir/paper/143703/en

Related Journal Papers