Volume 11, Issue 42 (3-2021)
NCMBJ 2021, 11(42): 55-64 |
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Mahmoud pour Z, Asadi E, Ghane M. The assessment of ready-prepared food contamination of staphilococcus aureus and parasite eggs in Islamshahr. NCMBJ 2021; 11 (42) :55-64
URL: http://ncmbjpiau.ir/article-1-1360-en.html
URL: http://ncmbjpiau.ir/article-1-1360-en.html
Department of Biology, Islamshahr Branch ,Islamic Azad University,Islamshahr,Iran
Abstract: (2281 Views)
Aim and Background: Due to the nature and method of processing, prepared foods are exposed to a variety of dangerous pathogens such as Staphylococcus aureus and parasites that can pose a serious risk to public health.In the present study, two types of food were examined for Staphylococcus aureus and parasite eggs.In this paper we will review metabolism and mitochondrial context in cancer stem cells and we would discuss the possibly of targeting metabolism in cancer stem cells.
Materials and Methods: 40 samples of lettuce salad and 40 samples of pasta salad were prepared from the supply centers in 5 regions of of Islamshahr. The number was calculated based on Cochran's formula and the error rate was five hundredths. The physical health of the samples supply were also examined from a health point of view and then the samples were immediately transferred to the microbiology laboratory in the presence of dry ice in order to avoid possible secondary contamination.The samples were examined according to the instructions of the National Standard Organization of Iran, numbers 6806 -3and 10082 for contamination with Staphylococcus aureus and parasitic eggs (respectively) and were analyzed using the tests. The findings of this study were calculated using SPSS software as the standard ± standard error and compared between different regions using one-way analysis of variance.
Results: According to this study, the sample sets were within the permitted range declared by the National Standards Organization in terms of Staphylococcus aureus infection; All the samples were also negative for parasite eggs. Also, in comparing the means between different regions, no significant difference was observed (P> 0.05).
Conclusion: The results of the research in all the studied areas indicate the same process in their preparation and supply and the consumption of these two types of food does not pose a potential risk to consumers.So, by emphasizing the cooperation of various sectors active in the field of food safety, including inspectation and educational organizations, as well as the general attention and determination of people working in these cencers, a significant reduction in foodborne illness and thus increasing public health in this area can be achieved.
Materials and Methods: 40 samples of lettuce salad and 40 samples of pasta salad were prepared from the supply centers in 5 regions of of Islamshahr. The number was calculated based on Cochran's formula and the error rate was five hundredths. The physical health of the samples supply were also examined from a health point of view and then the samples were immediately transferred to the microbiology laboratory in the presence of dry ice in order to avoid possible secondary contamination.The samples were examined according to the instructions of the National Standard Organization of Iran, numbers 6806 -3and 10082 for contamination with Staphylococcus aureus and parasitic eggs (respectively) and were analyzed using the tests. The findings of this study were calculated using SPSS software as the standard ± standard error and compared between different regions using one-way analysis of variance.
Results: According to this study, the sample sets were within the permitted range declared by the National Standards Organization in terms of Staphylococcus aureus infection; All the samples were also negative for parasite eggs. Also, in comparing the means between different regions, no significant difference was observed (P> 0.05).
Conclusion: The results of the research in all the studied areas indicate the same process in their preparation and supply and the consumption of these two types of food does not pose a potential risk to consumers.So, by emphasizing the cooperation of various sectors active in the field of food safety, including inspectation and educational organizations, as well as the general attention and determination of people working in these cencers, a significant reduction in foodborne illness and thus increasing public health in this area can be achieved.
Type of Study: Research Article |
Subject:
Microbiology
Received: 2020/12/4 | Accepted: 2021/03/6 | Published: 2021/06/21
Received: 2020/12/4 | Accepted: 2021/03/6 | Published: 2021/06/21
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