بررسی وضعیت میکروبی گوشت گوساله در کشتارگاه و برخی قصابی های استان تهران

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد کرج

2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد کرج

10.35066/J040.2018.363

چکیده

گوشت یکی از غذاهای فسادپذیر است که در صورت تولید و حمل و نقل نامناسب، سریعا آلوده و فاسد می گردد. گوشت آلوده، علت بسیاری از بیماری های غذازاد بوده است. در این تحقیق، با روش سوآپ برداری غیر مستقیم، از عضلات نواحی گردن، قلوه گاه و ران 15 لاشه گاو، نمونه برداری انجام شد. نمونه های اخذ شده پس از شستشوی نهایی در کشتارگاه (45 نمونه) و قصابی (45 نمونه)، از نظر میکروبی مورد آزمون قرار گرفته و تأثیر حمل و نقل بر وضعیت میکروبی مورد مطالعه قرار گرفت. عضلات ران و عضلات گردن با لگاریتم (میانگین ± انحراف معیار) 45/0± 90/4 و 21/0± 21/4 به ترتیب آلوده ترین و پاک ترین مناطق در کشتارگاه از نظر بار میکروبی بوده و آلوده ترین و پاک ترین نواحی پس از توزیع در بازار، به ترتیب قلوه گاه و عضلات ران با لگاریتم (میانگین± انحراف معیار)25/0± 16/6 و 24/0±92/5 تشخیص داده شدند. بیشترین آلودگی به اشریشیاکلی در کشتارگاه و قصابی ها را عضلات ران به ترتیب با لگاریتم (میانگین± انحراف معیار) 63/0± 73/1 و 06/0± 14/2 داشت. 67/26 و 67/6 درصد از نمونه های کشتارگاه و 11/31 و 89/8 درصد از نمونه های قصابی ها به ترتیب با اشریشیا کلی و سالمونلا آلوده بودند. اختلاف معنی داری (p

کلیدواژه‌ها

عنوان مقاله [English]

Study on microbial quality of beef meat at the slaughterhouse and some butcheries in Tehran

نویسندگان [English]

  • Ehsan Norozy 1
  • Valiollah Koohdar 2
1 Department of Food Hygiene and Control, College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Karaj, Iran
2 Department of Food Hygiene and Control Address: College of Veterinary Medicine, Karaj Branch, Islamic Azad University, Rajaeishahr, Karaj, Iran.
چکیده [English]

Meat is one of the perishable foods that can be contaminated and spoiled fast, if the process of production and transportation are inappropriate. Contaminated meat has been implicated in many cases of foodborne illnesses. In this study, neck, flank and rump sites of 15 beef carcasses were sampled with indirect swabbing method. Obtained Samples from final washing stage in slaughterhouse (n=45) and butcheries (n=45) were analyzed for microbial load and the effect of transportation on microbial quality were studied. In slaughterhouse, rump and neck muscles with 4.90±0.45 and 4.21±0.20 log cfu/cm2 were the highest and lowest contaminated area for Total Viable Count, respectively; but in butcheries, flank and rump with 6.16±0.25 and 5.92±0.24 log cfu/cm2 were the highest and lowest contaminated area for Total Viable Count, respectively. The most contaminated area for E coli count in slaughterhouse and butchers were rump with 1.73±0.63 and 2.14±0.06 log cfu/cm2, respectively. 26.67% and 6.67% slaughterhouse and 31.11% and 8.89% butcheries samples were positive for E. coli and Salmonella respectively. There were significant differences (p< 0.05) between the mean of Total Viable Count and E coli count of the abattoir and butcheries samples. According to the results, good hygienic practices should be used in beef slaughtering and transportation of meat.

کلیدواژه‌ها [English]

  • E coli
  • Beef Meat
  • slaughterhouse
  • butchery
  • Salmonella

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تازه ها در میکروب شناسی دامپزشکی
دوره 1، شماره 2
اسفند 1397
صفحه 16-25

فایل ها

سابقه مقاله

  • تاریخ دریافت: 28 آذر 1397
  • تاریخ بازنگری: 10 بهمن 1397
  • تاریخ پذیرش: 17 بهمن 1398

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