Salmonella and Escherichia coli contamination rate in raw meat products and kebabs meat in Khorasan Razavi province during ۱۳۹۸

Background and Aim : Meat and ready-to-eat meat products such as burgers, hot dogs, meat kebabs and raw meats have a special place in the diet due to their richness in ingredients such as protein. For this reason, it is very important to prepare a healthy product due to the extent contamination of such products during preparation. The aim of this study was to determine the contamination of meat and raw meat products.Methods : In the present study, ۳۸ samples were collected, including ۱۲ samples of hamburgers, ۸ samples of hot dogs, ۷ samples of raw kebabs, ۱ chicken meat and ۱۰ samples of raw meat from the city and related factories. All samples were evaluated according to the standards introduced by the Food and Drug Administration in terms of contamination with Salmonella and Escherichia coli. The PCR method was performed in order to detect the uidA gene for confirmation of Escherichia coli. Furthermore Multiplex-PCR performed in order to detect stx۱, stx۲ and eae genes to determine the pathotypes of Escherichia coli. The InvA gene was also detected to identify Salmonella.Results : The contamination rate of the studied samples to Escherichia coli in hamburgers, raw kebabs, raw meat and chicken meat was ۲ (۱۶.۶%), ۱ (۰.۱%), ۱۰ (۱۰۰%), ۱ (۱۰۰%). Microbial contamination was not observed in any of hot dogs products. A chicken meat sample and a sample of hamburger contaminated with Salmonella arizonae, and PCR molecular test confirming this result. Among the samples examined by using the Multiplex-PCR, a sample of raw meat was positive for enterohemorrhagic Escherichia coli (EHEC).Conclusion : Being nutritious and specific characteristics of red meat provide suitable conditions for the growth and proliferation of various microorganisms and cause food poisoning and intestinal diseases. Adequate cooking makes it possible to reduce this contamination. However, reducing the incidence of microbial contamination in meat samples requires hygienic considerations when preparing meat products and controlling them in a timely manner.

کلیدواژه ها:

microbial contamination ، meat ، meat products