تعیین میزان آلودگی میکروبی کره های سنتی و پاستوریزه عرضه شده در شهر بیرجند

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیارگروه علوم و صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران

2 دانش آموخته کارشناسی ارشد صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران

چکیده

کره از زدن خامه تازه و یا تخمیری تولید شده و از غلیظ­ترین محصولاتی است که از شیر به‌دست می‌آید. هدف از این تحقیق تعیین میزان آلودگی میکروبی نمونه­های کره سنتی و پاستوریزه عرضه شده در شهر بیرجند بود. بدین منظور در مجموع تعداد 100 نمونه کره شامل 60 نمونه کره سنتی و 40 نمونه کره پاستوریزه به‌طور کاملاً تصادفی و تحت شرایط استریل جمع­آوری و مطابق با روش­های مرجع و استاندارد ملی مورد مطالعه قرار گرفتند. داده­ها با استفاده از نرم‌افزار 19SPSS- تجزیه و تحلیل شد. نتایج نشان داد که میزان آلودگی به باکتری­های کلی‌فرم، اشریشیا کولای، استافیلوکوکوس اورئوس و کپک و مخمر به‌ترتیب در 3/8، 3/3، 7/1 و 7/61 درصد از نمونه‌های کره سنتی بالاتر از حد مجاز استاندارد بود در حالی‌که به‌ترتیب 5/7، 5/7 و 5/27 درصد از نمونه­های کره پاستوریزه بیش از حد به باکتری­های کلی‌فرم، اشریشیا کولای و کپک و مخمر آلودگی بودند. آلودگی با استافیلوکوکوس اورئوس در هیچ­یک از نمونه­های کره پاستوریزه ردیابی نشد. از نظر آلودگی به باکتری­های کلی‌فرم، اشریشیا کولای و استافیلوکوکوس اورئوس بین نمونه­های کره سنتی و پاستوریزه اختلاف معنی‌داری وجود نداشت اما این تفاوت از نظر آلودگی با کپک و مخمر معنی‌دار بود (05/0>P). نتایج حاصل از این بررسی نشان داد که در مجموع میزان آلودگی میکروبی نمونه­های کره سنتی و پاستوریزه مورد مطالعه به‌ترتیب در 65 و 5/27 درصد از نمونه­ها بالاتر از حد مجاز استاندارد ایران بود. لازم است اقدامات پیشگیرانه جدی­تری از جانب سازمان­ها و ارگان­های نظارتی ذی­ربط انجام پذیرد.

کلیدواژه‌ها


عنوان مقاله [English]

Determination of microbial contamination in traditional and pasteurized butter samples, marketed in Birjand city

نویسندگان [English]

  • A. azhdari 1
  • H.R. Kazemi seghale 2
1 Department of Food Science and Technology, Assistant Professor Faculty of Agriculture, Birjand Branch, Islamic Azad University, Birjand, Iran
2 M.Sc Graduate of Food Science and Technology,Birjand Branch, Islamic Azad University, Birjand, Iran.
چکیده [English]

Butter is a dairy product made by churning fresh or fermented cream and is one of the most highly concentrated forms of fluid milk. The aim of this survey was to assess loads of microbial contamination in traditional and pasteurized butter samples marketed in Birjand city, Iran. For this propose, totally 100 samples, including 60 samples of traditional butter and 40 samples of pasteurized butter, were collected randomly under sterile conditions and were analyzed according to the protocol of Iranian National Standards Organization. Data were analyzed with SPSS-19 software. The statistical analysis of data showed that the rate of contamination with coliforms, Escherichia coli, Staphylococcus aureus and mold and yeast in the traditional butter samples were higher than Iranian Standard limits in 8.3%, 3.3%, 1.7% and 61.7%, respectively; meanwhile 7.5%, 7.5% and 27.5% of the pasteurized samples were contaminated with coliforms, E. coli, and mold and yeast, respectively. Contamination with S. aureus was not found in any of the pasteurized samples. There was no significant difference between contamination with coliforms, E. coli and S. aureus in traditional and pasteurized samples, however, this difference between mold and yeast was significant (P< 0.05). The results indicated that the microbial contamination in traditional and pasteurized butter samples was higher than standard limits in 65% and 27.5% of the samples, respectively which needs strict preventive measures.

کلیدواژه‌ها [English]

  • Butter
  • Microbial contamination
  • Birjand
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