Prevalence of Salmonella spp. in Packed and Unpacked Red Meat and Chicken in South of Tehran

AuthorMohammad Mehdi Soltan Dallalen
AuthorMohammad kazem Sharifi Yazdien
AuthorNima Mirzaeien
AuthorEnayat Kalantaren
Issued Date2014-04-01en
AbstractBackground:: Despite of the advances in infectious diseases prevention and food technology, food-borne diseases are considered major problems in developed and developing countries. Meat plays a key role in transferring zoonotic diseases to human. Objectives:: This study was conducted in south of Tehran, Iran, to investigate the prevalence rate of Salmonella spp. in packed and unpacked red meat and chicken. Materials and Methods:: A total of 379 packed and unpacked samples including 189 red meat and 190 chicken samples were collected randomly. From each sample, 25 g was separated and treated with 225 mL of buffered peptone water, homogenized and incubated at 37°C for 24 hours. Samples were enriched using Rappaport-Vassiliadis broth and then streaked onto Hektoen enteric agar. Results:: Totally, 86 out of 190 chicken and 38 out of 189 red meat samples were contaminated with Salmonella spp. The most isolated serotypes were Salmonella thompson (67.7%), S. heaardt (6.5%), S. enteritidis (4.8%), and S. veyle (4%), respectively. In general, the rate of chicken contamination was higher than meat, as 43.3% of packed and 46% of unpacked chicken samples were contaminated. Conclusions:: These results confirmed the pervious findings, stating that proper packaging of meat products can effectively decreases the rate of microbial contaminations.en
DOIhttps://doi.org/10.5812/jjm.9254en
Keyword<i>SopD Proteinen
KeywordSalmonella</i>en
KeywordMeat Productsen
KeywordChickenen
KeywordFood Qualityen
PublisherBrieflandsen
TitlePrevalence of Salmonella spp. in Packed and Unpacked Red Meat and Chicken in South of Tehranen
TypeResearch Articleen

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