Volume 7, Issue 6 (2-2012)
J Health Syst Res 2012, 7(6): 0-0 |
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محسن حيدري, علي شهرياري, ابراهيم قدس مفيدي, حسينعلي طبرسا. ارزیابی آلودگی میکروبی آب میوههای دستساز (غیرپاستوریزه) هویج و طالبی در مراکز فروش آب میوه شهر گرگان. J Health Syst Res 2012; 7 (6)
URL: http://hsr.mui.ac.ir/article-1-327-en.html
URL: http://hsr.mui.ac.ir/article-1-327-en.html
1- PhD Candidate, Student Research Committee, Department of Environmental Health engineering. Environment Research Center, School of Health, Isfahan University of Medical Sciences. Isfahan. Iran
2- MPH, PhD Candidate, Department of Environmental Health Engineering, School of Health, Golestan University of Medical sciences. Gorgan. Iran
3- BSc, Department of Food Industry, Golestan University of Medical Sciences. Gorgan. Iran
4- BSc, Department of Microbiology, Golestan University Of Medical Sciences. Gorgan. Iran
2- MPH, PhD Candidate, Department of Environmental Health Engineering, School of Health, Golestan University of Medical sciences. Gorgan. Iran
3- BSc, Department of Food Industry, Golestan University of Medical Sciences. Gorgan. Iran
4- BSc, Department of Microbiology, Golestan University Of Medical Sciences. Gorgan. Iran
Abstract: (1170 Views)
Background: Selling unpasteurized fruit juices is common in Iran. Since health standards are not met in preparation and distribution of these products, food infections may increase. The objective of this study was to assess microbial contamination of handmade fruit juices in Gorgan, Iran. Methods: This cross-sectional study was conducted in the first half of 2009. Overall, 100 carrot and cantaloupe juice samples were collected randomly from all traditional fruit juice shops in Gorgan. The samples were then transferred to food laboratory under sterile conditions. They were examined subsequently for Escherichia coli and Enterobacteriaceae. The results were analyzed with SPSS. Findings: The contamination levels of carrot juice samples with Enterobacteriaceae and Escherichia coli were 29% and 17%, respectively. The contamination levels of cantaloupe juice samples with Enterobacteriaceae and Escherichia coli were 12% and 7%, respectively. From all 100 samples, about 33% (42% of carrot juice samples and 24% of cantaloupe juice samples) were not usable. Conclusion: The main sources of microbial contamination in handmade fruit juice production and distribution centers were lack of proper fruit disinfection and inappropriate washing of containers. Therefore, the workers of such shops need to be educated.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2023/03/4 | Published: 2023/03/4
Received: 2020/07/16 | Accepted: 2023/03/4 | Published: 2023/03/4
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