[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
Journal Information::
About the Journal
Editorial Board
Aims & Scopes
Journal News
Articles archive::
All Issues
Current Issue
Accepted Manuscripts
In Press
For Authors::
Call for Papers
Submission Instruction
Submission Form
For Reviewers::
Reviewers Section
Registration::
Registration Information
Registration Form
Contact us::
Contact Information
Contact us
Site Facilities::
Site map
Search contents
FAQ
Top 10 contents
Inform to friends
Flowchart of approve and expert process::
indexing and abstracting::
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
Creative Commons

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
..
:: Volume 14, Issue 2 (summer 2023) ::
j.health 2023, 14(2): 141-151 Back to browse issues page
Quality of Microbial Contamination of Distributed Hamburgers in Tabriz
A Tabdili , MH* Movassagh *
Shabestar Branch, Islamic Azad University, Shabestar, Iran
Abstract:   (645 Views)
Background & objectives: Ensuring hamburgers' microbial safety is crucial for consumers' well-being. This study aimed to assess the microbial quality of hamburgers served in Tabriz City.
Methods: During the months of January to March 2022, a total of 50 hamburger samples were collected from supply centers in Tabriz City. These included 25 samples of industrial hamburgers and 25 samples of traditional hamburgers, selected at random. The microbial culture method was used to determine the total bacterial count, level of Salmonella contamination, and presence of coagulase-positive Staphylococcus aureus, Escherichia coli, mold, and yeast. Chi-square and t-tests were used for statistical analysis.
Results: The average amount of total bacterial count, coagulase-positive Staphylococcus aureus, Escherichia coli, mold, and yeast in industrial hamburgers was 4.87±0.14, 0.31±0.21, 0.27±0.11, 0.46±0.16 (log cfu/g), respectively, and in traditional hamburgers, they were 5.90±0.16, 0.95±0.33, 1.18±0.24 and 2.75±0.28 (log cfu/g), respectively. None of the samples were infected with Salmonella. Furthermore, when it comes to unauthorized samples, the industrial hamburgers had an 8% total bacterial count and an 8% coagulase-positive Staphylococcus aureus count. There were no observations of contamination exceeding permitted levels with Escherichia coli, mold, or yeast. Nearly half of all traditional hamburgers (48%) had unauthorized samples with high bacterial counts, while 16% have coagulase-positive Staphylococcus aureus, 16% have Escherichia coli, and 28% have mold and yeast contamination. In the comparison, traditional hamburgers showed higher amounts of contamination than industrial hamburgers.
Conclusions: Microbial contamination in traditional hamburger samples was more than the industrial hamburger. According to the results, regular and periodic control is recommended for the microbial quality of hamburgers consumed in Tabriz City.
 
Keywords: Microbial Contamination, Distributed Hamburger, Tabriz
Full-Text [PDF 235 kb]   (325 Downloads)    
Type of Study: Research | Subject: General
Received: 2023/09/9 | Accepted: 2023/09/1 | Published: 2023/09/1
References
1. Ismail BP, Senaratne-Lenagala L, Stube A, Brackenridge A. Protein demand: Review of plant and animal proteins used in alternative protein product development and production. Animal Frontiers. 2020;10(4): 53-63. [DOI:10.1093/af/vfaa040] [PMID] [PMCID]
2. Kassem MG, Emara MM. Quality and acceptability of value-added beef burger. World Journal of Dairy & Food Sciences. 2010; 5(1):14-20. [DOI:10.21608/jvmr.2020.77598]
3. Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive reviews in food science and food safety. 2020;19(2):311-331. [DOI:10.1111/1541-4337.12526] [PMID]
4. Adjei VY, Mensah GI, Kunadu AP, Tano-Debrah K, Ayi I, Addo KK. Microbial Safety of Beef Along Beef Value Chains in the Ashaiman Municipality of Ghana. Frontiers in Veterinary Science. 2022; 9:1-9. [DOI:10.3389/fvets.2022.813422] [PMID] [PMCID]
5. Akbar A, Anal AK. Food safety concerns and food-borne pathogens, Salmonella, Escherichia coli and Campylobacter. FUUAST journal of Biology. 2011; 1: 5-17.
6. Bintsis T. Foodborne pathogens. AIMS microbiology. 2017; 3(3): 529. [DOI:10.3934/microbiol.2017.3.529] [PMID] [PMCID]
7. Ekici G, Dümen E. Escherichia coli and food safety. In The universe of Escherichia coli. IntechOpen. 2019:17-17. [DOI:10.5772/intechopen.82375]
8. Hennekinne JA, De Buyser ML, Dragacci S. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS microbiology reviews. 2012; 36(4):815-836. [DOI:10.1111/j.1574-6976.2011.00311.x] [PMID]
9. Bantawa K, Rai K, Subba Limbu D, Khanal H. Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal. BMC research notes. 2018; 11(1):1-5. [DOI:10.1186/s13104-018-3722-x] [PMID] [PMCID]
10. Garnier L, Valence F, Mounier J. Diversity and control of spoilage fungi in dairy products: An update. Microorganisms. 2017; 5(3):42. [DOI:10.3390/microorganisms5030042] [PMID] [PMCID]
11. Rezaei M, Shariatifar N, Parviz M, Behzadi AA. microbiological Infection of hamburgers consumed in Arak city. Medical Laboratory Journal. 2015;9(2):139-143. [In Persian]
12. Jamshidi A, Bassami MR, Khanzadi S, Soltaninejad V. Using multiplex-PCR assay in identification of Escherichia coli O157: H7 isolated from hamburger samples in Mashhad, Iran. Iranian Journal of Food Science and Technology. 2012; 35(9):101-107. [In Persian]
13. National Committee of Biology and Microbiology Standards of Iran. Iranian National Standard No.8923-1, Microbiology of the food chain - test preparation, initial suspension and decimal dilutions for microbiology tests - part 1: general regulations for the preparation of initial suspension and decimal dilutions. 1397. [In Persian]
14. 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. 1379. [In Persian]
15. Iran Standard and Industrial Research Institute. National Committee for Food and Agricultural Products Standard. No. 2304, Frozen raw hamburger - characteristics and test methods. 1395. [In Persian]
16. Iran Standard and Industrial Research Institute. National Standard of Iran No. 1810, Microbiology of food and animal feed - Salmonella detection method. 1381. [In Persian]
17. 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. 1384. [In Persian]
18. 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. 1384. [In Persian]
19. 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. 1387. [In Persian]
20. Roberts T. Economics of private strategies to control foodborne pathogens. Choices. 2005; 20(2):117-122.
21. Ahmadi M, Seyed Mirzaei SA. Study of contamination of total microbial count of industrial hamburgers during storage in unfavorable temperature conditions. Applied Biology. 2018; 8(30):9-15. [In Persian]
22. Bokharaei NM, Rajabi Z, Dallal MS. Prevalence of Staphylococcus aureus Isolated from Hamburger Samples in Tehran and their Antibiotic Susceptibility. The Journal of Tolooebehdasht. 2019;18(4):12-23. [In Persian]
23. Eskandari S, Peyrovan Z. Comparison of microbial contamination of handmade hamburgers (frozen and non-frozen) distributed in Tehran. Third national food security conference. 2014 Feb. 26-27. Savadkooh, Iran. [In Persian]
24. Nonahal F, Rahimi E, AtaieSalehi E. Identification and isolation of Staphylococci in kebabs and hamburgers in Isfahan. Second national conference of food science and industry.2013 Apr. 29-30. Quchan, Iran. [In Persian]
25. Nonahal F, Rahimi E, AtaieSalehi E. Prevalence of Staphylococcus aureus in meat and meat products. Journal of food Microbiology. 2015;1(3):41-46. [In Persian]
26. Sadeghi A, Mesgharaf H, Bakhshi S, Nazarimoghadam P. Investigating the status of salmonella contamination in hamburgers and kebabs in Kermanshah city in 2010-2011. The 16th National Environmental Health Conference of Iran. 2013 Oct. 1-3. Tabriz, Iran. [In Persian]
27. Rahimi F, Yousefi R, Agayi S. Isolation of bacteria Staph. aureus, E. coli, Salmonella spp. and mold and yeast from raw materials for making sausages, sausages and hamburgers. Journal of Infectious and Tropical Diseases of Iran. 2006; 11 (33):1-7.
28. Badrie N, Joseph A, Chen A. An observational study of food safety practices by street vendors and microbiological quality of street-purchased hamburger beef patties in Trinidad, West Indies. Internet Journal of Food Safety. 2004; 3:25-31.
29. Darwish A. Foodborne pathogens of fast food and ready-to-eat Foods in Tabuk city and evaluating hazard for food quality. International Journal of Healthcare and Biomedical Research. 2018; 6(2): 149-158.
30. Bezerra ACD, Reis RB, Bastos HM. Microbiological quality of hamburgers sold in the streets of Cuiabá - MT, Brazil and vendor hygiene-awareness. Journal of Food Science and Technology. 2010; 30(2): 520-524. [DOI:10.1590/S0101-20612010000200035]
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA

XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Tabdili A, Movassagh M. Quality of Microbial Contamination of Distributed Hamburgers in Tabriz. j.health 2023; 14 (2) :141-151
URL: http://healthjournal.arums.ac.ir/article-1-2754-en.html
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 14, Issue 2 (summer 2023) Back to browse issues page
مجله سلامت و بهداشت Journal of Health
Persian site map - English site map - Created in 0.16 seconds with 39 queries by YEKTAWEB 4623