INDUSTRIAL POTATO SALAD MICROBIAL QUALITY IMPROVEMENT IN ISFAHAN

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JALALI M.; SARHANG POUR R.; GHOKASIAN K.

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Journal: Iranian Journal of Infectious Diseases and Tropical Medicine Year:2007 | Volume:12 | Issue:37 Page(s): 53-59

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Title

INDUSTRIAL POTATO SALAD MICROBIAL QUALITY IMPROVEMENT IN ISFAHAN

Author(s)

JALALI M. | SARHANG POUR R. | GHOKASIAN K. | Issue Writer Certificate

Keywords

POTATO SALADQ3

GMPQ3

GHPQ3

SALMONELLAQ3

LISTERIAQ3

MICROBIAL QUALITYQ2

Abstract

Background and objective: There is a growing tendency to consume ready to eat chilled foods. Microbiological quality of these foods is considered by the health authority very important. Ready to eat chilled food such as POTATO SALAD implicated in food borne outbreaks. Food borne disease is mainly connected to poor manufacturing practices during production. A study was conducted to evaluate the microbiological quality of POTATO SALAD before and after implementation of Good Manufacturing Practice (GMP) and Good Hygienic Practice (GHP) in processing plant.Material and methods: Throughout the experiments, 146 samples were examined for total counts of aerobic bacteria (APC), counts of coliform organisms, counts of yeast and mould and for the presence of food borne pathogens (Salmonella, Staphylococcus aureus and LISTERIA monocytogene).Good manufacturing practice (GMP), personnel hygiene training, and appropriate cleaning and sanitation applied in POTATO SALAD processing plant. To evaluate effectiveness of application of GMP and GHP, 90 samples analyzed for the presence of food borne pathogens and indicator microorganisms after intervention.Results: Results of implementation of GMP and GHP indicated a lower incidence of studied microorganisms. All samples analyzed before intervention were free of SALMONELLA, but Staphylococcus aureus and LISTERIA monocytogenes isolated from 24% and 4% of samples respectively. The mean values for APC, coliform counts and yeast and mould counts were 9x103, 1.37x102 and 102 cfu/g respectively. All sumple collected after intervention were free of SALMONELLA, LISTERIA monocytogenes and Staphylococcus aureus. Mean values of APC decreased about 2.5 log cfu/g (up to 3x102 cfu/g). The mean values of coliform and yeast and mould counts were also decreased significantly to 3.3 and 0 cfu/g respectively.Conclusion: Implementation of GMP, training of personal hygiene, cleaning and sanitation procedures in addition to the rearrangement in the infrastructure of this establishment resulte a great improvement in POTATO SALAD MICROBIAL QUALITY. Detection of food borne pathogem such as L. monocytogenes in ready to eat food is of great concern, as these products consume without further heat treatment. It is the duty of food regulatory organization to make sure of the safety of such a foods.

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APA: Copy

JALALI, M., SARHANG POUR, R., & GHOKASIAN, K.. (2007). INDUSTRIAL POTATO SALAD MICROBIAL QUALITY IMPROVEMENT IN ISFAHAN. IRANIAN JOURNAL OF INFECTIOUS DISEASES AND TROPICAL MEDICINE, 12(37), 53-59. SID. https://sid.ir/paper/52970/en

Vancouver: Copy

JALALI M., SARHANG POUR R., GHOKASIAN K.. INDUSTRIAL POTATO SALAD MICROBIAL QUALITY IMPROVEMENT IN ISFAHAN. IRANIAN JOURNAL OF INFECTIOUS DISEASES AND TROPICAL MEDICINE[Internet]. 2007;12(37):53-59. Available from: https://sid.ir/paper/52970/en

IEEE: Copy

M. JALALI, R. SARHANG POUR, and K. GHOKASIAN, “INDUSTRIAL POTATO SALAD MICROBIAL QUALITY IMPROVEMENT IN ISFAHAN,” IRANIAN JOURNAL OF INFECTIOUS DISEASES AND TROPICAL MEDICINE, vol. 12, no. 37, pp. 53–59, 2007, [Online]. Available: https://sid.ir/paper/52970/en

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