Volume 1, Number 2 (1-2015)                   3 2015, 1(2): 54-60 | Back to browse issues page


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Goodarzi B, Rezaei L, Bahraini F, Sharafi P, Alipour V. Evaluation of Microbial Quality of Sausage Slicers at Food Stores in Bandar Abbas, Iran. 3. 2015; 1 (2) :54-60
URL: http://jpm.hums.ac.ir/article-1-58-en.html

Abstract:   (956 Views)

Introduction: The purpose of this cross-sectional study was to evaluate the microbial quality of sausage slicers in Bandar Abbas food stores.
Methods: A total of 60 slicer samples from Bandar Abbas food stores were collected and microbial condition of the samples was examined for total Coliforms, Echricia Coli, Staphylucocus Aurreus and molds and yeasts. Then data were analyzed with SPSS software using descriptive statistical indices.
Results: 51.6 percent of sausage slicers were cleaned, while none of apartus were disinfected in end of work. The total bacterial, total coliforms and Staphylococcus aureus counts exceeded the satisfactory limit in less then percents of the samples. Microbial analysis showed an absence of Staphylococcus aureus. Percentage of non contaminated samples for total Coliforms, Echricia Coli, and molds were 3.33, 11.67, and 10 percent.
Conclusion: Our finding shows that bacterial contamination of some slicers is higher than the standards level. The results suggest that more effort is needed in the application of personal and environmental hygiene principles in food supplies.

Full-Text [PDF 388 kb]   (427 Downloads)    
Type of Study: Research | Subject: Special
Received: 2014/09/27 | Accepted: 2014/11/30 | Published: 2015/09/19

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