وضعیت برخی از میکروارگانیسم‌های عامل مسمومیت و فساد غذایی در انواع شیرینی‌جات عرضه شده در شهر اصفهان

نوع مقاله : مقاله های پژوهشی

نویسندگان

1 آموزگار، اداره‌ی آموزش و پرورش، اصفهان، ایران

2 مرکز تحقیقات امنیت غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

3 استاد، گروه میکروبیولوژی، دانشکده‌ی پزشکی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

4 استادیار، مرکز تحقیقات امنیت غذایی و گروه صنایع غذایی، دانشکده‌ی تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

چکیده

مقدمه: بیماری‌های غذازاد، از مهم‌ترین علل مرگ و میر در جهان می‌باشند و انواع شیرینی‌جات، به عنوان یکی از عوامل ایجاد این بیماری‌ها با منشأ میکروبی همواره مورد توجه بوده‌اند. مطالعه‌ی حاضر، با هدف بررسی شیوع باکتری‌های مؤثر در ایجاد بیماری‌های غذازاد در شیرینی‌جات شهر اصفهان و نیز اثر چهار عامل رطوبت، نوع شیرینی، سطح بهداشتی تولید و عرضه و نوع فراورده از نظر صنفی و صنعتی بودن، بر جمعیت میکروبی مشاهده شده انجام گردید.روش‌ها: تعداد 200 نمونه از انواع شیرینی از سطح شهر اصفهان به صورت تصادفی نمونه‌گیری و از نظر شمارش Salmonella، Staphylococcus aureus، Escherichia coli، کپک و مخمر، طبق استانداردهای ملی ایران مورد آزمایش قرار گرفتند. آزمون‌های توصیفی، ANOVA و آزمون Independent t با سطح معنی‌داری 95 درصد تحت نرم‌افزار SPSS در تحلیل داده‌ها مورد استفاده قرار گرفتند.یافته‌ها: نتایج حاکی از آلودگی میکروبی 87 درصد کل نمونه‌ها با حداکثر آلودگی به مخمر (68 درصد) و Staphylococcus aureus (54 درصد) بود. اثر دو عامل رطوبت و نوع فراورده (صنفی و یا صنعتی) بر میانگین شمارش کلیه‌ی میکروارگانیسم‌های مورد بررسی، معنی‌دار بود. کیک و کلوچه، در میانگین آلودگی به مخمر، Escherichia coli و Staphylococcus aureus با سایر گروه‌های شیرینی اختلاف معنی‌داری داشتند. علاوه بر این، اثر تفاوت در سطح بهداشتی محل تولید و عرضه، موجب اختلاف معنی‌داری در میانگین تعداد مخمر و درصد نمونه‌های آلوده به Salmonella گردید (050/0 > P).نتیجه‌گیری: 82 درصد از شیرینی‌های عرضه شده در سطح اصفهان، فاقد استانداردهای میکروبی لازم هستند. برقراری قوانین نظارتی قوی‌تر، نظارت مستمر و ممیزی‌ دقیق توسط سازمان‌های نظارتی برای نزدیک شدن شرایط فعلی به استاندارد ملی، نیاز بهداشتی جدی جامعه است که تحقق آن، موجب افزایش ضریب ایمنی و سلامت عمومی در جامعه خواهد شد.

کلیدواژه‌ها

عنوان مقاله [English]

Assessment of Food Spoilage Bacteria and Food Borne Pathogens in Different Sweets Types Marketed in Isfahan, Iran

نویسندگان [English]

  • Hifa Haghparast 1
  • Rasoul Rezaei 2
  • Maliheh Sadeghi 2
  • Hajiyeh Ghasemian-Safaei 3
  • Maryam Mirlohi 4
1 Teacher, Education and Training Administration, Isfahan, Iran
2 Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3 Professor, Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
4 Assistant Professor, Department of Food Technology, School of Nutrition and Food Science AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
چکیده [English]

Background: Globally, food borne diseases are the major causes of mortality worldwide and sweets are known as the potential sources of food borne pathogens. This study aimed to investigate the frequency distribution of some microbial population involved in food born disease in the sweets marketed in Isfahan, Iran, and to assess the effects of four variants including 1) moisture content, 2) products types in terms of being produced industrially or commercially, 3) the types of sweets in terms of their classical characterization and 4) sanitary level of production and distribution units on the observed contamination.Methods: A total number of 200 sweets were sampled from the market through random sampling method and undergone microbial examinations including Salmonella count, Staphylococcus aureus, Escherichia coli, yeast and mold counts according to national standard methods of Iran. Data were presented using descriptive statistics and analyzed by ANOVA and Independent t test at 95% significant level using SPSS software.Findings: The results revealed that 87% of the tested samples were contaminated with at least one of the studied microorganisms. Yeast and S. aurous as the first and the second frequent contaminants were isolated from 68 and 54% of the tested sweets. Two variables including moisture content and being produced industrially or traditionally had significant effects on the population of all studied types of bacteria (P < 0.05). Considering the types of sweets, Cakes and cookies revealed to be significantly less contaminated with yeast, E. coli and S. aureus than other types of sweets. The average count of S. aureus was significantly (P < 0.05) lower in the samples produced in the manufacturing units holding Hazard analysis and critical control points (HACCP) certificate. The average count of yeast and the frequency of salmonella contamination, however, were significantly higher in the given samples (P < 0.05).Conclusion: The results of the present study indicated that 82% of the sweets offered on Isfahan market lack the necessary microbial standards. Implantation of stronger continuous surveillance and obsessive auditing of the established health management systems by the executive authorities is seriously in demand in order to get the products qualified in terms of both national and international standards. This would enhance the margin of consumes food safety and public health.

کلیدواژه‌ها [English]

  • Microbial contamination
  • Sweets
  • Isfahan (Iran)

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مجله دانشکده پزشکی اصفهان
دوره 34، شماره 378 - شماره پیاپی 378
خرداد و تیر 1395
صفحه 367-380

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سابقه مقاله

  • تاریخ دریافت: 13 آذر 1394
  • تاریخ بازنگری: 07 اردیبهشت 1403
  • تاریخ پذیرش: 17 فروردین 1401

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