Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1401
12
1
gregorian
2023
3
1
10
1
online
1
fulltext
en
Microbial Load of Canned Foods Imported Through Ibrahim Khalil International Border, Iraq
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<div style="text-align: justify;"><span style="font-family:Times New Roman;"><span style="font-size:14px;"><span style="line-height:115%"><b><span style="line-height:115%">Background: </span></b><span style="line-height:115%">Canned foods may be contaminated with microbes and primarily with spore-forming bacteria. This study was designed to give information about microbial load of canned foods imported through Ibrahim Khalil International Border, Iraq.<span style="font-family:"Times New Roman","serif""></span></span></span><br>
<span style="line-height:115%"><b><span style="line-height:115%">Methods:</span></b> <span style="line-height:115%">Total of 119 samples of canned foods comprising 35 poultry meats, 40 fishes, and 44 tomato pastes were collected from Ibrahim Khalil International Border. Using conventional protocols, samples were evaluated for total plate counts (aerobic and anaerobic microorganisms), spoilage pathogenic, and coliform organisms. The obtained results were analysed by One-Way Analysis of Variance (ANOVA) suing GraphPad Prism (V.5.01).<span style="font-family:"Times New Roman","serif""></span></span></span><br>
<span style="line-height:115%"><b><span style="line-height:115%">Results:</span></b> <span style="line-height:115%">The total aerobic plate counts at 37 °C incubation were <span style="color:black">1.30</span>±0.2 log Colony Forming Unit (CFU)/g in canned meats,<span style="color:black"> 1.32</span>±0.3 log CFU/g for fishes, and tomato paste accounts for <span style="color:black">2.11</span>±0.5 log CFU/g. On the other hand, the counts of anaerobic plate were 0.95±0.2 log CFU/g in meat samples, 1.08±0.2 log CFU/g for fishes, and tomatoes were scored at 0.95±0.2 log CFU/g. </span><i><span style="line-height:115%">Bacillus</span></i><span style="line-height:115%"> <i>subtilis</i>, <i>B.</i> <i>coagulans</i>, <i>Clostridium</i> <i>perfringens</i>, and <i>Klebsiella</i> spp. were recovered from some of the canned samples.<span style="font-family:"Times New Roman","serif""></span></span></span><br>
<b><span style="line-height:115%">Conclusion:</span></b> <span style="line-height:115%">Canned tomatoes and fishes relatively had more microorganisms than the poultry meat products. These data suggested that poor hygiene standards in the processing line may result in microbial control loss.<br>
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<b><span style="line-height:115%">DOI:</span></b> <span style="line-height:115%">10.18502/jfqhc.10.1.11989</span></span></span></span></div>
Bacterial Load, Colony Count, Microbial, Food, Food, Preserved, Iraq
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http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1487-1&slc_lang=en&sid=1
Y.H.
Mohamed-Sharif