Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran
Introduction and objectives: Despite the advances in the control of food-borne diseases, still one of the dilemmas in the health of most societies and a matter of concern for health authorities is food poisoning and food-borne diseases by unsafe foods. Materials and methods: In total 390 samples, i...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | fas |
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Tehran University of Medical Sciences
2007-12-01
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| Series: | پیاورد سلامت |
| Subjects: | |
| Online Access: | http://payavard.tums.ac.ir/article-1-168-en.html |
| _version_ | 1818735896669716480 |
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| author | MM Soltan Dallal S Vahedi H Zeraati M Salsali H Norooz Babaei T Kaffashi M Arasteh |
| author_facet | MM Soltan Dallal S Vahedi H Zeraati M Salsali H Norooz Babaei T Kaffashi M Arasteh |
| author_sort | MM Soltan Dallal |
| collection | DOAJ |
| description | Introduction and objectives: Despite the advances in the control of food-borne diseases, still one of the dilemmas in the health of most societies and a matter of concern for health authorities is food poisoning and food-borne diseases by unsafe foods.
Materials and methods: In total 390 samples, including 195 samples of raw kebabs and hamburgers and 195 samples of the cooked ones were gathered from shops, sampling raw and cooked meat at the same time, and they were sent to the laboratory for testing, over a period of one year. The methods used for the tests were based on the Iranian National Standard procedures, numbers 356 and 2394.
Results: All the cooked specimens had bacterial contamination in acceptable standard levels and therefore were considered consumable. From the 165 raw kebab samples, 90 samples (54.5%) were consumable but 75 samples (45.5%) were not fit for consumption, where from 30 raw hamburger samples, 22 samples (73.3%) were consumable and 8 (26.7%) were inconsumable. In serological evaluations, Thompson serotype had the highest prevalence in kebab and hamburger samples.
Conclusion: The results of present study show that there is no reason for concern in consuming cooked kebabs. |
| first_indexed | 2024-12-18T00:28:32Z |
| format | Article |
| id | doaj.art-c728113c84dd48b8b272d196cd4aaba2 |
| institution | Directory Open Access Journal |
| issn | 1735-8132 2008-2665 |
| language | fas |
| last_indexed | 2024-12-18T00:28:32Z |
| publishDate | 2007-12-01 |
| publisher | Tehran University of Medical Sciences |
| record_format | Article |
| series | پیاورد سلامت |
| spelling | doaj.art-c728113c84dd48b8b272d196cd4aaba22022-12-21T21:27:11ZfasTehran University of Medical Sciencesپیاورد سلامت1735-81322008-26652007-12-01112431Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of TehranMM Soltan Dallal0S Vahedi1H Zeraati2M Salsali3H Norooz Babaei4T Kaffashi5M Arasteh6 Introduction and objectives: Despite the advances in the control of food-borne diseases, still one of the dilemmas in the health of most societies and a matter of concern for health authorities is food poisoning and food-borne diseases by unsafe foods. Materials and methods: In total 390 samples, including 195 samples of raw kebabs and hamburgers and 195 samples of the cooked ones were gathered from shops, sampling raw and cooked meat at the same time, and they were sent to the laboratory for testing, over a period of one year. The methods used for the tests were based on the Iranian National Standard procedures, numbers 356 and 2394. Results: All the cooked specimens had bacterial contamination in acceptable standard levels and therefore were considered consumable. From the 165 raw kebab samples, 90 samples (54.5%) were consumable but 75 samples (45.5%) were not fit for consumption, where from 30 raw hamburger samples, 22 samples (73.3%) were consumable and 8 (26.7%) were inconsumable. In serological evaluations, Thompson serotype had the highest prevalence in kebab and hamburger samples. Conclusion: The results of present study show that there is no reason for concern in consuming cooked kebabs.http://payavard.tums.ac.ir/article-1-168-en.htmlkebabhamburgerfast foods |
| spellingShingle | MM Soltan Dallal S Vahedi H Zeraati M Salsali H Norooz Babaei T Kaffashi M Arasteh Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran پیاورد سلامت kebab hamburger fast foods |
| title | Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran |
| title_full | Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran |
| title_fullStr | Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran |
| title_full_unstemmed | Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran |
| title_short | Evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of Tehran |
| title_sort | evaluating the effects of cooking on the decrease microbial contamination of kebabs and hamburgers supplied for selling in southern areas of tehran |
| topic | kebab hamburger fast foods |
| url | http://payavard.tums.ac.ir/article-1-168-en.html |
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