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Volume 24 |
July - September 2008 |
Number 4 |
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Published by : PROFESSIONAL MEDICAL PUBLICATIONS |
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ORIGINAL ARTICLE |
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Volume 24 |
July - September 2008 |
Number 4 |
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Microbial quality of cooked meat foods in
Tehran University’s Restaurants
Hamid Reza Tavakoli1, Majid Riazipour2
ABSTRACT
Objective: Evaluation of microbial load of cooked meat in university restaurants.
Methodology: Two hundred sixteen samples from four types of consumed foods in six clinical and educational centres were assessed for bacterial contamination by standard methods.
Results: There was no contamination with Salmonella and Listeria monocytogenes. Mean of total bacterial and coliform counts in grilled ground meat samples were 1.14 × 105 CFU/g and 1.98 × 102 CFU/g respectively. Twenty one (38.9%) out of 54 examined samples of grilled ground meat had E.coli contamination and S.aureus were found in 30 (55.6%) samples. Mean quantity of total bacterial contamination were 2.85 × 102 CFU/g for fish samples and there was no presence with coliforms or other pathogenic bacteria in this food.
Conclusion: Some foods (especially grilled ground meat) had contamination loads which were higher than accepted standards. Omitting grilled ground meat from food schedule, especially in warm seasons, may reduce the hazard of food poisoning.
KEY WORDS: Bacterial contamination, Food, University restaurants.
Pak J Med Sci July - September 2008 Vol. 24 No. 4 595-599
How to cite this article:
Tavakoli HR, Riazipour M. Microbial quality of cooked meat foods in Tehran Universities Restaurants. Pak J Med Sci 2008;24(4):595-9.
1. Hamid Reza Tavakoli Ph.D,
Nutrition and Food Hygiene Department,
Health School & Health Research Center,
2. Majid Riazipour Ph.D
Microbiology Department,
Medical School and Molecular Biology Research Center,
1,2: Baqiyatallah University of Medical Sciences.
Tehran, Iran,
Correspondence
Hamid Reza Tavakoli,
E-mail: h.tavakoli1344@yahoo.com
* Received for Publication: January 24, 2008
* Accepted: June 20, 2008
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