Evaluating Common Bacterial Contaminants in Handmade Sauces: A Microbiological Study in Tehran Food Preparation and Delivery Centers
- سال انتشار: 1403
- محل انتشار: فصلنامه میکروب شناسی پزشکی ایران، دوره: 18، شماره: 6
- کد COI اختصاصی: JR_IJMM-18-6_003
- زبان مقاله: انگلیسی
- تعداد مشاهده: 21
نویسندگان
Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
چکیده
Background and Objectives: Food hygiene and safety are crucial, especially with growing popularity of fast and street food, which often receive less attention of the health guidelines. Handmade sauces, commonly contaminated during production, pose risks of bacterial diseases. This study aimed to isolate Escherichia coli (E. coli), Salmonella, and Staphylococcus aureus (S. aureus) from different handmade sauces from different regions and evaluate these risks to improve public health standards. Materials and Methods: Forty-eight samples were collected from food preparation and delivery centers from different districts of Tehran, including the northern, southern, eastern, western and central. All samples, each containing different quantities of handmade sauces were collected in sterile plastic containers and underwent thorough examination using relevant microbiological methods. Real-time PCR was conducted for detection of associated bacteria. Results: The results revealed that E. coli was present in ۵ samples (۱۰.۴% of total), while all tested samples were negative for Salmonella spp. Additionally, S. aureus was isolated from ۲ samples (۴.۱% of total). These findings suggest that various types of handmade sauces analyzed are particularly vulnerable to contamination by both E. coli and S. aureus. Moreover, the incidence of E. coli was observed to be higher than that of S. aureus. Conclusion: Recommendations for assessing the nutritional quality and safety of handmade sauces were developed by comparing current results with existing data. Contamination sources include raw materials, containers, tools, equipment, and poor sanitation. Ensuring quality involves training for hygienic practices, regular microbiological tests, and national monitoring to reduce foodborne illnesses.کلیدواژه ها
Escherichia coli, Food Contamination, Handmade Sauce, Salmonella species, staphylococcus aureus, اشریشیا کلی, آلودگی مواد غذایی, سس دست ساز, گونه های سالمونلا, استافیلوکوکوس اورئوساطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.