بررسي آلودگي ميكروبي سالاد‌هاي الويه عرضه شده در بازار اصفهان

Determination of microbial contamination of olovie salads consumed in Isfahan

استفاده روزافزون از غذاهاي آماده مصرف، به دليل تغيير الگوي زندگي، افزايش شهرنشيني و مزاياي اين نوع خوراكي‌ها از لحاظ سهولت استفاده و صرفه‌جويي در زمان آماده‌سازي مي‌باشد. آلودگي‌ ميكروبي غذاهايي مانند سالاد الويه كه مرحله فرآوري ثانويه ندارند، بسيار خطرناك است. در اين مطالعه، 102 نمونه سالاد الويه شامل 48 نمونه توليد شده در واحدهاي صنعتي و 54 نمونه توليد شده در ساندويچ فروشي‌هاي اصفهان تهيه و ميزان آلودگي ميكروبي آن‌ها با استاندارد ملي ايران به شماره 17813مقايسه گرديد. نتايج نشان داد، 60/4 درصد از نمونه هاي صنعتي و تنها 7/4 درصد از نمونه‌هاي سنتي در تمام آزمون‌هاي ميكروبي مطابق با استاندارد ملي بودند. نمونه هاي صنعتي تنها در آلودگي به استافيلوكوكوس اورئوس تفاوت معني‌داري را نشان دادند (0/001

Increasing use of ready to eat foods is because of changing in lifestyle, increasing urbanization and benefits of this food in terms of ease of use and time-saving preparations. Microbial contamination of foods such as Olovie salad, without any secondary processing stage, is very serious. In this study, 102 samples including 48 samples of Olovie salad produced by industrial units and 54 samples produced in traditional units in Isfahan were purchased and their microbial contamination compared with the Iranian standard number 17813. The results showed that 60.4 % of industrial and just 7.4% of traditional samples were in accordance with the national standard in all microbial tests. Industrial samples showed significant difference just in contamination with Staphylococcus aureus (P<0.001). Sandwich shops that were graded in terms of visible hygiene and equipment, were significantly different only in total bacteria and coliforms count (P<0.01). From 26 samples prepared in traditional units with grade one, 22 samples (84.6%) and all 28 samples prepared from the traditional units grade two (100%) were rejected according to relevant standard. Traditional and industrial samples showed significant difference in all microbial tests except contamination with Clostridium perfringens (P<0.01). The results showed microbial contamination of Olovie salads in markets of Isfahan. More contamination in traditional samples is result of frequent training of personal and general hygiene in factories, cleaning and disinfection of equipment, familiarity with the principles of GMP, frequent inspection and requirement of presence of quality control managers at time of production.