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Mashak, Zohreh, Mahdizadeh Barzoki, Zahra, Saadati, Amirreza, Taghavi, Maziar. (1402). Histological and microbial analysis of different types of raw meat products in Tehran, Iran. , 6(2), 31-36. doi: 10.30495/fh.2023.73971.1141
Zohreh Mashak; Zahra Mahdizadeh Barzoki; Amirreza Saadati; Maziar Taghavi. "Histological and microbial analysis of different types of raw meat products in Tehran, Iran". , 6, 2, 1402, 31-36. doi: 10.30495/fh.2023.73971.1141
Mashak, Zohreh, Mahdizadeh Barzoki, Zahra, Saadati, Amirreza, Taghavi, Maziar. (1402). 'Histological and microbial analysis of different types of raw meat products in Tehran, Iran', , 6(2), pp. 31-36. doi: 10.30495/fh.2023.73971.1141
Mashak, Zohreh, Mahdizadeh Barzoki, Zahra, Saadati, Amirreza, Taghavi, Maziar. Histological and microbial analysis of different types of raw meat products in Tehran, Iran. , 1402; 6(2): 31-36. doi: 10.30495/fh.2023.73971.1141

Histological and microbial analysis of different types of raw meat products in Tehran, Iran

مقاله 5، دوره 6، شماره 2، شهریور 2023، صفحه 31-36  XML اصل مقاله (530.67 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30495/fh.2023.73971.1141
نویسندگان
Zohreh Mashak email orcid 1، 2؛ Zahra Mahdizadeh Barzoki3؛ Amirreza Saadati4؛ Maziar Taghavi5
1Clinical Care and Health Promotion Research Center, Karaj Branch, Islamic Azad University, Karaj, Iran
2Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
3Department of Microbiology and Biology, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
4Shahid Beheshti University of Medical Sciences, Tehran, Iran
5Department of Food, Halal and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
چکیده
 
   Meat products are essential protein sources and play a significant role in human nutrition and overall health. However, unauthorized tissues in meat products can compromise their quality and safety. This study investigated the microbial and histological features of various minced meat products in Tehran province, Iran. A total of 200 samples were collected, including 50 samples of red meat Kabab Koobideh paste (RM), 50 of chicken meat Kabab Koobideh paste (CM), 40 of minced meat (MM), 30 of industrial hamburgers (IH), and 30 of homemade hamburgers (HH). The samples were analyzed for their histological composition and microbial counts (total bacterial count, Staphylococcus aureus, and mold and yeast counts). The most common unauthorized tissues found in the samples were adipose tissue (66.0%), smooth muscle tissue (46.5%), and herbal tissue (41.0%). The highest levels of unauthorized tissues were observed in the CM (N=198) and RM (N=129) groups, while the lowest levels were observed in the MM group (N=14). The total bacterial count (TBC) was highest in the RM group (7.69±0.46 log CFU/g), followed by the CM group (6.96±0.54 log CFU/g). The highest counts of S. aureus were observed in the CM group (4.84±0.23 log CFU/g), followed by the RM group (4.78±0.24 log CFU/g). The most elevated mold and yeast counts were observed in the HH group (4.58±0.34 log CFU/g), followed by the RM group (4.56±0.32 log CFU/g) and the CM group (4.50±0.45 log CFU/g). A significant correlation was observed between unauthorized tissues and bacterial contamination (p<0.05). This suggests that using unauthorized tissues in meat products can increase the risk of bacterial contamination. The findings of this study highlight the importance of avoiding the use of unauthorized tissues, especially those derived from the digestive tract, in meat products.
کلیدواژه‌ها
Raw meat products؛ / Unauthorized tissues؛ / Histological analysis؛ / Microbial contamination؛ / Tehran province
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