Volume 3, Issue 3 (10-2016)
J Prevent Med 2016, 3(3): 31-38 |
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Goudarzi B, Alipour V, Rezaei L, Dindarlu K, Heidari M, Rahmaniyan O. Bacteriological quality of ready to use salads at restaurants in Bandar Abbas
Abstract. J Prevent Med 2016; 3 (3) :31-38
URL: http://jpm.hums.ac.ir/article-1-184-en.html
URL: http://jpm.hums.ac.ir/article-1-184-en.html
Babak Goudarzi1 
, Vali Alipour * 2, Leila Rezaei3 , Kavos Dindarlu2 , Mohsen Heidari2 , Omid Rahmaniyan2
, Vali Alipour * 2, Leila Rezaei3 , Kavos Dindarlu2 , Mohsen Heidari2 , Omid Rahmaniyan2
1- Department of Environmental Health, Faculty of Health, Tehran University of Medical Sciences
2- Department of Environmental Health, Faculty of Health and Social Factors in Health Promotion Research Center Persian Gulf, Hormozgan University of Medical Sciences
3- PhD student specialized expert Occupational Health Unit Health Center city Bandar Abbas in Hormozgan University of Medical Sciences
2- Department of Environmental Health, Faculty of Health and Social Factors in Health Promotion Research Center Persian Gulf, Hormozgan University of Medical Sciences
3- PhD student specialized expert Occupational Health Unit Health Center city Bandar Abbas in Hormozgan University of Medical Sciences
Abstract: (5014 Views)
Introduction: Raw vegetables and fruits can play as an infection risk factor for gastrointestinal system and it created a health concern for using these foods. Widespread outbreaks of illness associated with the consumption of foods that have affected thousands of people around the world, highlight the potential hazards of this food has. This study aimed to evaluate the microbial quality of ready to eat vegetable salads in restaurants in Bandar Abbas. Methods: There are 90 restaurants in the Bandar Abbas and 30% of them were selected in a randomized cluster model. Salad samples were tested for total bacteria count, staphylococcus aureus, total coliform and E. coli. Statitistical analysis was performed using SPSS 16 and ANOVA, Fisher's exact test, and Paired T-test were used. Results: According to the results, 60% of the samples were contaminated to E.coli. Most infections were observed in Season salad (83.3) while cucumber and carrot salad had no contamination. Among all samples, contamination rate for the total count microbes was 10% and Season salad was the most contaminated. Most contamination rate to S. aureus was related to pasta salad (40%) and the highest rate of infection to Enterococcus Sp was observed in lettuce and Season salads (43.8 and 38.9 respectively). Conclusion: Hygiene compliance in various stages of food preparation and storing and respecting the environmental sanitation is necessary to promote the bacteriological quality of ready to use salads at restaurants.
Type of Study: Orginal |
Subject:
Special
Received: 2015/11/14 | Accepted: 2015/12/31 | Published: 2015/12/31
Received: 2015/11/14 | Accepted: 2015/12/31 | Published: 2015/12/31
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