Thu, Nov 21, 2024
[Archive]
.png)
Volume 8, Issue 2 (6-2022)
jhehp 2022, 8(2): 83-88 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Marashi M, Behfar A, Hashemi M, Safdarian M, Noori S M A. Investigation of Traditional Shir Berenj Safety in Khouzestan Province: Microbiological and Chemical Quality Assessment. jhehp 2022; 8 (2) :83-88
URL: http://jhehp.zums.ac.ir/article-1-473-en.html
URL: http://jhehp.zums.ac.ir/article-1-473-en.html
Mahsa Marashi1 
, Abdolazim Behfar2 , Mohammad Hashemi3 , Mehdi Safdarian4 , Seyyed Mohammad Ali Noori * 5
, Abdolazim Behfar2 , Mohammad Hashemi3 , Mehdi Safdarian4 , Seyyed Mohammad Ali Noori * 5
1- Department of Food and Drug Control, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
2- Food and drug Laboratory Research Center (FDLRC), Iran Food and Drug Administration (IFDA), Ministry of Health and Medical Education, Ahvaz, Iran.
3- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
4- Nanotechnology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
5- 1. Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. 2. Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
2- Food and drug Laboratory Research Center (FDLRC), Iran Food and Drug Administration (IFDA), Ministry of Health and Medical Education, Ahvaz, Iran.
3- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
4- Nanotechnology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
5- 1. Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. 2. Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Abstract: (4052 Views)
Background: Consumption of artisanal foods, such as Shir Berenj, is common in Iran. Nevertheless, little evidence can be found about the safety of traditional foods in the literature. This study aimed to investigate the microbiological and chemical quality of Shir Berenj samples in Khouzestan province.
Methods: Shir Berenj samples were collected from Ahvaz, Shoushtar, Andimeshk, and Dezful. They were put in an ice pack and transferred to the laboratory. Microbiological (total count, psychrophile count, mold and yeast, S. aureus, Salmonella, Enterobacteriaceae, and E. coli) and chemical (fat content, pH, and dry matter) tests were carried out to determine the safety and quality of samples.
Results: According to Iran standards, 96% of Shir Berenj samples were rejected. The data showed that microbial contamination was the most critical problem for the safety of Shir Berenj samples. Merely 70 % of samples were contaminated with Enterobacteriaceae beyond the standard limit. Moreover, 50 % of samples were contaminated with Escherichia coli, indicating poor hygienic conditions.
Conclusion: Surveillance organizations should be more watchful about the safety of Shir Berenj. We suggest that appropriate approaches should be used to improve the knowledge of food handlers involved in producing Shir Berenj.
Methods: Shir Berenj samples were collected from Ahvaz, Shoushtar, Andimeshk, and Dezful. They were put in an ice pack and transferred to the laboratory. Microbiological (total count, psychrophile count, mold and yeast, S. aureus, Salmonella, Enterobacteriaceae, and E. coli) and chemical (fat content, pH, and dry matter) tests were carried out to determine the safety and quality of samples.
Results: According to Iran standards, 96% of Shir Berenj samples were rejected. The data showed that microbial contamination was the most critical problem for the safety of Shir Berenj samples. Merely 70 % of samples were contaminated with Enterobacteriaceae beyond the standard limit. Moreover, 50 % of samples were contaminated with Escherichia coli, indicating poor hygienic conditions.
Conclusion: Surveillance organizations should be more watchful about the safety of Shir Berenj. We suggest that appropriate approaches should be used to improve the knowledge of food handlers involved in producing Shir Berenj.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2022/03/28 | Accepted: 2022/05/15 | Published: 2022/06/18
Received: 2022/03/28 | Accepted: 2022/05/15 | Published: 2022/06/18
References
1. Mashak Z, Sodagari H, Mashak B, Niknafs S. Chemical and Microbial Properties of two Iranian Traditional Fermented Cereal-Dairy Based Foods: Kashk-e Zard and Tarkhineh. Int J Biosci .2014; 4(12):124-33. [Crossref] [Google Scholar]
2. Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng X-a, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. Taylor & Francis. 2021. [Crossref] [Google Scholar]
3. Petrova P, Ivanov I, Tsigoriyna L, Valcheva N, Vasileva E, Parvanova-Mancheva T, et al. Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits. Microorganisms .2021; 9(3):480. [Crossref] [Google Scholar]
4. Sun L, Atkinson K, Zhu M, D’Amico DJ .Antimicrobial Effects of a Bioactive Glycolipid on Spore-Forming Spoilage Bacteria in Milk. Journal of Dairy Science .2021; 104(4):4002-11. [Crossref] [Google Scholar]
5. Martin N, Torres-Frenzel P, Wiedmann M. Invited Review: Controlling Dairy Product Spoilage to Reduce Food Loss and Waste. Journal of Dairy Science .2021; 104(2):1251-61. [Crossref] [Google Scholar]
6. Lv G, Jiang R, Zhang H, Wang L, Li L, Gao W, et al. Molecular Characteristics of Staphylococcus Aureus From Food Samples and Food Poisoning Outbreaks in Shijiazhuang, China. Frontiers in Microbiology .2021; 12:1436. [Crossref] [Google Scholar]
7. Ardissino G, Vignati C, Masia C, Capone V, Colombo R, Tel F, et al. Bloody Diarrhea and Shiga Toxin–Producing Escherichia Coli Hemolytic Uremic Syndrome in Children: Data from the ItalKid-HUS Network. The Journal of Pediatrics .2021; 237:34-40. [Crossref] [Google Scholar]
8. Bakhshandeh B, Sorboni SG, Haghighi DM, Ahmadi F, Dehghani Z, Badiei A. New Analytical Methods Using Carbon-Based Nanomaterials for Detection of Salmonella Species as a Major Food Poisoning Organism in Water and Soil Resources. Chemosphere .2022; 287:132243. [Crossref] [Google Scholar]
9. Yang Q, Niu B, Gu S, Ma J, Zhao C, Chen Q, et al. Rapid Detection of Nonprotein Nitrogen Adulterants in Milk Powder Using Point-Scan Raman Hyperspectral Imaging Technology. ACS Omega .2022. [Crossref] [Google Scholar]
10. ISIRI. Milk, Milk Products and Milk Based Desserts-Specifcation and Test Method. National Standard No. 2011: 14681.
11. Wu J, Ge S, Liu H, Wang S, Chen S, Wang J, et al. Properties and Antimicrobial Activity of Silver Carp (Hypophthalmichthys Molitrix) Skin Gelatin-Chitosan Films Incorporated with Oregano Essential Oil for Fish Preservation. Food Packaging and Shelf Life . 2014; 2(1):7-16. [Crossref] [Google Scholar]
12. Alarcon B, Vicedo B, Aznar R . PCR‐based Procedures for Detection and Quantification of Staphylococcus Aureus and Their Application in Food. Journal of Applied Microbiology . 2006; 100(2):352-64. [Crossref] [Google Scholar]
13. ISIRI. Doogh Specifications ans Test Method. National Standard No. 2009: 2453.
14. Suwansonthichai S, Rengpipat S . Enumeration of Coliforms and Escherichia Coli in Frozen Black Tiger Shrimp Penaeus Monodon by Conventional and Rapid Methods. International Journal Of Food Microbiology . 2003; 81(2):113-21. [Crossref] [Google Scholar]
15. Kafili T, Razavi SH, Djomeh ZE, Naghavi MR, Álvarez-Martín P, Mayo B. Microbial Characterization of Iranian Traditional Lighvan Cheese Over Manufacturing and Ripening Via Culturing and PCR-DGGE Analysis: Identification and Typing of Dominant Lactobacilli. European Food Research and Technology . 2009; 229(1):83-92. [Crossref] [Google Scholar]
16. Kykkidou S, Giatrakou V, Papavergou A, Kontominas M, Savvaidis I . Effect of Thyme Essential Oil and Packaging Treatments on Fresh Mediterranean Swordfish Fillets During Storage at 4 C. Food chemistry .2009; 115(1):169-75. [Crossref] [Google Scholar]
17. Vazgecer B, Ulu H, Oztan A . Microbiological and Chemical Qualities of Chicken Döner Kebab Retailed on the Turkish Restaurants. Food Control . 2004; 15(4):261-4. [Crossref] [Google Scholar]
18. Zadeh-Dabbagh R, Behfar A, Javadi M, Saiahi N, Alborzi M, Seyedtabib M, et al. Safety Evaluation of Doogh, a Traditional Iranian Dairy Product, in Khuzestan, Iran: A Cross-Sectional Study on Microbiological, Chemical and Toxicological Aspects. Journal of Human Environment and Health Promotion .2021; 7(3):165-72. [Crossref] [Google Scholar]
19. Secim Y, Ucar G. Microbiological Quality of Some Milky Sweets Offered for Consumption in the City Center of Konya and Manufactured Experimentally. Pakistan Journal of Nutrition .2014; 13(1):56. [Crossref] [Google Scholar]
20. Igbinosa I, Beshiru A, Egharevba N, Igbinosa E. Distribution of Enterobacteria in Ready-to-Eat Food in Cafeterias and Retail Food Outlets in Benin City: Public Health Implications. Journal of Community Medicine and Primary Health Care . 2020; 32(2):80-94. [Crossref] [Google Scholar]
21. Colak H, Hampikyan H, Bingol EB, Ulusoy B . Prevalence of L. Monocytogenes and Salmonella Spp. in Tulum Cheese. Food Control . 2007; 18(5):576-9. [Crossref] [Google Scholar]
22. Afshari A, Tavassoli M, Ram M, Ranjbar G . Assessment of Microbial and Chemical Quality of a Ready to Eat Food, Olivier Salad, in Mashhad City. Journal of Nutrition, Fasting and Health . 2019; 7(4):175-81. [Google Scholar]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
© 2024 The Author(s)
