ISOLATION OF SALMONELLA SPP., E.COLI, STAPH.AUREUS, MOLDS &YEASTS FROM RAW MATERIAL OF SAUSAGE AND HAMBURGER

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RAHIMI F.; YOUSEFI R.A.; AGHAEI S.

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Paper Information

Journal: Iranian Journal of Infectious Diseases and Tropical Medicine Year:2006 | Volume:11 | Issue:33 Page(s): 1-7

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Title

ISOLATION OF SALMONELLA SPP., E.COLI, STAPH.AUREUS, MOLDS &YEASTS FROM RAW MATERIAL OF SAUSAGE AND HAMBURGER

Author(s)

RAHIMI F. | YOUSEFI R.A. | AGHAEI S. | Issue Writer Certificate

Keywords

MDMQ3

BOTHERQ3

SALMONELLA SPP.Q3

E.COLIQ3

STAPH.AUREUSQ3

Abstract

Background and Objectives: Nowadays, using ready to use and fast foods like sausage and hamburger is very delicious. These foods are provided in many ways, but one of them that is used in IRAN and some other developing countries, is by using a material that is named MDM (Mechanically Deboned Meat). As skeleton and residues are prepared from many unhygienic places, it may be contaminated with many agents like SALMONELLA SPP., E.COLI, STAPH.AUREUS, Molds &Yeasts. In this research, we want to detect the microbial agent that had been forbidden to be in these products, because most consumption of these products is with childes and teenagers. Material and methods: This research was performed on 100 samples, have been sent from veterinary organization. These samples were sent us, in 10Kg frozen packing. And were studied in microbial lab for determination above agents. Results: The results showed that, the contamination of the samples were as follow: 53% SALMONELLA SPP., 59% E.COLI, 68% Staph. aureus, 21% Molds and 62%Yeasts. Serotyping of the contaminated samples with SALMONELLA SPP. was as below: 13% S.gallinarum, 10% S.typhimorium, 9% S.enteritidis, 8% S.paratyphi A, 8% S.paratyphi C and 5% S.paratyphi B. Conclusion: Therefore, it most notify that, the microbial contamination of this product is very high, that is show the violation in the process of production of this material. Because the presence of bacterial strains like, SALMONELLA SPP. and E.COLI had forbidden. So the consumption of this material for producing sausage and hamburger, which is used with most of people, must be forbidden.

Cites

ISOLATION OF COAGULASE-POSITIVESTAPHYLOCOCCUS AUREUS FROM MEAT AND INTESTINE OF NATIVE DUCKS OF TABRIZ AREA

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APA: Copy

RAHIMI, F., YOUSEFI, R.A., & AGHAEI, S.. (2006). 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, 11(33), 1-7. SID. https://sid.ir/paper/52839/en

Vancouver: Copy

RAHIMI F., YOUSEFI R.A., 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[Internet]. 2006;11(33):1-7. Available from: https://sid.ir/paper/52839/en

IEEE: Copy

F. RAHIMI, R.A. YOUSEFI, and S. AGHAEI, “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, vol. 11, no. 33, pp. 1–7, 2006, [Online]. Available: https://sid.ir/paper/52839/en

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