the prevalence of salmonella and staphylococcus aureus in industrial olivier salad in yazd in 2013
Clicks: 4
ID: 228778
2015
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
0.9
/100
4 views
2 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #52 of 53 articles by views in journal of physics condensed matter : an institute of physics journal
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Abstract
Introduction: One of the problems that developing countries encountered with them is supplying the food for Growing population.These days consumption of fast foods is common due to the changing social and economical conditions and new eating habits. Olivier salad is one of the usual cold fast foods in our country that is nutritious ,so it is high risk for bacterial contamination especially of salmonella and staphylococcus aureus. For this reason, in this study, the microbial quality of Olivier salad evaluated the presence of salmonella and staphylococcus aureus bacteria.
Methods: 200 samples of Olivier salad were prepared from the different markets and the temperature of markets were measured. Immediately after the transfering of samples to the laboratory, salmonella(Iran national standards to No. 1810) and staphylococcus(Iran national standards to No. 6806-1) were determined.
Results: There was no Salmonella in samples. 40 samples were contaminated with Staphylococcus aureus and 160 samples were not contaminated. 30% of samples contaminated with S. aureus at 4 to 6 ° C and 70% at 6 to 8 ° C were kept. The results showed that there is a statistically significant relation between the samples storage temperature and the level of contaminations (P<0.05 and P= 0.0001).
Conclusion: Salmonella and Staphylococcus aureus have particular importance in food contaminations.Lack of hygiene during production, contamination of raw materials and elevation of storage temperature are important factors for the increased contamination. So control and monitoring of food centers by the health units is obvious.
| Reference Key |
kaseb2015toloo-e-behdashtthe
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;F Kaseb;M Shiranian;M Abdar;H Aminalroayaei;H Fallahzadeh |
| Journal | journal of physics condensed matter : an institute of physics journal |
| Year | 2015 |
| DOI |
DOI not found
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.