Dr. H. Mokhtarian, Dr. M. Mohsenzadeh, Dr. M. Khezri, Volume 10, Issue 1 (vol- 1 2004)
Abstract
Background and Aim: The fresh milk and its products are the cause of some nutritional diseases due to their perfection and the ease of being infected. This study was carried out to examine the quality of traditional ice cream being consumed.
Materials and Methods: In this cross-sectional study 100 samples of traditional ice cream were randomly selected from different area of Mashhad city and test for bacterial contamination. The data were analyzed according to season and area.
Results: The result shows, that %91 of the samples were contaminated higher than standard level (5×105 cpu/gr).84% of the samples were contaminated higher than standard level (>102 cpu/gr) with Entrobacteriacea. 67% the samples contained more than 102/gr of staphylococcus aurous. Escheria coli were isolated from 11% of the samples. No salmonella was isolated from samples.
Conclusion: A high percentage of the traditional ice cream was not accordance with the current standards regarding the hygienic quality. It seems that pasteurizing the primary mixture of ice cream through sufficient temperature in order to control the primary infection helps to increase the quality of this product.
Mj. Fani, Dr. H. Mokhtarian D, Dr. M. Mohsenzadeh, Dr. M. Ghahramani, Dr. M. Moshki, Volume 15, Issue 2 (Vol.15-3 2009)
Abstract
Background and Aim: Campylobacter is a major cause of human bacterial gastroenteritis and poultry meat is an important source of human outbreaks of campylobacteriosis. The aim of this study was to determine the prevalence of campylobacter in poultry carcasses in Gonabad poultry slaughterhouse.
Materials and Methods: In this cross-sectional study, a number of 100 samples from broiler poultry carcasses were randomly collected by using rinse test in Gonabad poultry slaughterhouse. The samples after enrichment in Exeter broth were plated on skirrow agar with 5% hemolysed, defibrinated horse blood and then incubated for 48 h at 42C in microaerophilic condition. Suspected colonies with gram negative staining and rod shape were tested for oxidase, catalase, hippurate hydrolysis and Darty mortality.
Results: from 100 examined samples, 31 (31%) were found positive for campylobacter spp. Biochemical differentiation of the produced campylobacteria isolates showed that C.jejuni was frequently isolated (61.29%) than C.coli (38.71%).
Conclusion: The present results showed that chicken carcasses proved to be reservoir of campylobacter. Consequently, implementation of good cooking techniques and washing carcasses perfectly are necessary. It is also necessary to improve quality control for campylobacter spp. in chicken abattoirs.
