نوع مقاله: مقاله پژوهشی
نویسندگان
1 گروه میکروب شناسی، دانشکده علوم پایه، دانشگاه آزاد اسلامی واحد قم، قم، ایران
2 گروه ریاضی، دانشکده علوم پایه، دانشگاه آزاد اسلامی واحد قم، قم، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Objective:
Today, the use of foods such as hamburgers has increased due to the industrialization of human societies. Regarding the use of hamburger, the importance of hygienic production of this product and the lack of its microbial characterization during storage in real conditions, the study of the effect of unsatisfactory storage conditions on burger microbial properties is essential. The aim of this study was to investigate the amount of hamburger contamination in terms of aerobic mesophilic count and its changes relative to the adverse conditions of temperature
Materials and Method:
In this study, 25 samples of 60% meat hamburger from 5 different brands were performed microbial test. Microbiological testing involves the total count of microorganisms . Samples were stored at a temperature of 25 ° C after the initial test in 4 periods of one week and after each period, a relevant microbial test was performed on them.
Results:
In these tests, the highest and lowest levels of contamination have been reported for test 5 and 1 respectively. It was also found that the longer the storage period was in unfavorable conditions (5 ° C), the probability of growth of the germs increased and a higher amount of counts was reported.
Conclusion:
Maintaining hamburger samples under adverse temperature conditions is one of the environmental factors that endangers product and consumer health.
Keywords:
Hamburger, Total Microbial Counting, Maintenance
کلیدواژهها [English]
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