Evaluation of chemical and microbial quality of food in northern Iran
Abstract Background Iran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran. Methods This cross-sectional stu...
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| Format: | Article |
| Language: | English |
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BMC
2021-09-01
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| Series: | Journal of Health, Population and Nutrition |
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| Online Access: | https://doi.org/10.1186/s41043-021-00266-7 |
| _version_ | 1818443939566321664 |
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| author | Zahra Aghalari Seyed Reza Hosseini Somayeh Jafarian Mohsen Rezazadeh Mohsen Mirzaei Ebrahim Esmaeili Peyman Hasanzadeh |
| author_facet | Zahra Aghalari Seyed Reza Hosseini Somayeh Jafarian Mohsen Rezazadeh Mohsen Mirzaei Ebrahim Esmaeili Peyman Hasanzadeh |
| author_sort | Zahra Aghalari |
| collection | DOAJ |
| description | Abstract Background Iran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran. Methods This cross-sectional study was conducted in 2019. This study was performed on food samples obtained in a straightforward way while visiting food preparation and distribution centers in Babol. Tests related to different food types were performed by laboratory experts. Data collection with a checklist: date and place of sampling, number of samples, type of food, type of test, compliance of results with standards. Data were analyzed by SPSS22 and descriptive statistics, Chi-square and t-test. Results 1043 food samples were tested from 5 groups of dairy products, protein, cereals, vegetables and other food groups. The highest number of samples in the cereal group was 767 samples (73.53%). In the cereal group, most samples were breads. The pH of 11.67% of breads and the salt in 21.49% of breads did not match the standard. The blankit (sodium hydrosulfite) on bread dough were negative. Moisture, gluten, ash and pH match with the standards in all flour samples. The results of microbial tests on sweets and ice cream showed that Escherichia coli and Staphylococcus aureus and Salmonella were negative. Enterobacter aerogenes was positive in 8.20% of sweets, mold and yeast were positive in 19.58%. The results of microbial tests on buttermilk and yogurt, grilled meat and chicken sandwiches, vegetables and salads showed that bacteria Escherichia coli and Staphylococcus aureus and all microorganisms were negative. Mold tests were positive in 11.12% of juice samples. Conclusions The results showed that the foods and drinks supplied in food and drink preparation and distribution centers in Babol in 2019 were of good chemical and microbial quality. In some food groups the results of microbial and chemical testings were negative, i.e. without contamination. Less than 20% of products in the group of cereals and protein products did not match with the standards, which is a satisfactory result compared to other studies conducted in different cities of Iran. These good results for food quality can be explained bythe constructive performance of food health experts that made good controling, monitoring, and food health and hygiene education. |
| first_indexed | 2024-12-14T19:08:00Z |
| format | Article |
| id | doaj.art-8ad5b266f60148fe8d9f44ddc909afa7 |
| institution | Directory Open Access Journal |
| issn | 2072-1315 |
| language | English |
| last_indexed | 2024-12-14T19:08:00Z |
| publishDate | 2021-09-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Health, Population and Nutrition |
| spelling | doaj.art-8ad5b266f60148fe8d9f44ddc909afa72022-12-21T22:50:48ZengBMCJournal of Health, Population and Nutrition2072-13152021-09-014011610.1186/s41043-021-00266-7Evaluation of chemical and microbial quality of food in northern IranZahra Aghalari0Seyed Reza Hosseini1Somayeh Jafarian2Mohsen Rezazadeh3Mohsen Mirzaei4Ebrahim Esmaeili5Peyman Hasanzadeh6Social Determinants of Health Research Center, Health Research Institute, Babol University of Medical SciencesSocial Determinants of Health Research Center, Health Research Institute, Babol University of Medical SciencesHealth Services Management, Environmental Health Engineering, Health Department, Social Determinants of Health Research Center, Health Research Institute, Babol University of Medical SciencesDeputy of Food and Drug, Babol University of Medical SciencesDirector of the Center for Environmental and Occupational Health, Deputy of Health, Babol University of Medical SciencesDeputy of Food and Drug, Babol University of Medical SciencesDeputy of Food and Drug, Babol University of Medical SciencesAbstract Background Iran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran. Methods This cross-sectional study was conducted in 2019. This study was performed on food samples obtained in a straightforward way while visiting food preparation and distribution centers in Babol. Tests related to different food types were performed by laboratory experts. Data collection with a checklist: date and place of sampling, number of samples, type of food, type of test, compliance of results with standards. Data were analyzed by SPSS22 and descriptive statistics, Chi-square and t-test. Results 1043 food samples were tested from 5 groups of dairy products, protein, cereals, vegetables and other food groups. The highest number of samples in the cereal group was 767 samples (73.53%). In the cereal group, most samples were breads. The pH of 11.67% of breads and the salt in 21.49% of breads did not match the standard. The blankit (sodium hydrosulfite) on bread dough were negative. Moisture, gluten, ash and pH match with the standards in all flour samples. The results of microbial tests on sweets and ice cream showed that Escherichia coli and Staphylococcus aureus and Salmonella were negative. Enterobacter aerogenes was positive in 8.20% of sweets, mold and yeast were positive in 19.58%. The results of microbial tests on buttermilk and yogurt, grilled meat and chicken sandwiches, vegetables and salads showed that bacteria Escherichia coli and Staphylococcus aureus and all microorganisms were negative. Mold tests were positive in 11.12% of juice samples. Conclusions The results showed that the foods and drinks supplied in food and drink preparation and distribution centers in Babol in 2019 were of good chemical and microbial quality. In some food groups the results of microbial and chemical testings were negative, i.e. without contamination. Less than 20% of products in the group of cereals and protein products did not match with the standards, which is a satisfactory result compared to other studies conducted in different cities of Iran. These good results for food quality can be explained bythe constructive performance of food health experts that made good controling, monitoring, and food health and hygiene education.https://doi.org/10.1186/s41043-021-00266-7Food hygieneFood qualityMicrobial and chemical contamination |
| spellingShingle | Zahra Aghalari Seyed Reza Hosseini Somayeh Jafarian Mohsen Rezazadeh Mohsen Mirzaei Ebrahim Esmaeili Peyman Hasanzadeh Evaluation of chemical and microbial quality of food in northern Iran Journal of Health, Population and Nutrition Food hygiene Food quality Microbial and chemical contamination |
| title | Evaluation of chemical and microbial quality of food in northern Iran |
| title_full | Evaluation of chemical and microbial quality of food in northern Iran |
| title_fullStr | Evaluation of chemical and microbial quality of food in northern Iran |
| title_full_unstemmed | Evaluation of chemical and microbial quality of food in northern Iran |
| title_short | Evaluation of chemical and microbial quality of food in northern Iran |
| title_sort | evaluation of chemical and microbial quality of food in northern iran |
| topic | Food hygiene Food quality Microbial and chemical contamination |
| url | https://doi.org/10.1186/s41043-021-00266-7 |
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