Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran

Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran Publisher

Jalali M¹ ; Abedi D³ ; Pourbakhsh SA² ; Ghoukasin K¹

Show Affiliations

1. School of Health, Isfahan University of Medical Sciences, 81745, Isfahan, Iran
2. Faculty of Pharmacy, Pharmaceutical Research Center, Isfahan University of Medical Sciences, 81745, Isfahan, Iran
3. Razi Vaccine and Serum Research Institute, Tehran, Karaj, Iran

Source: Journal of Food Safety Published:2008

Abstract

A total of 645 samples of raw and cooked foods were examined for the presence of Salmonella spp. Salmonella was detected in 43 (6.66%) of the samples. Salmonella was isolated from 24/134 (17.91%) of raw poultry, 3/56 (5.35%) of cooked poultry, 8/101 (7.92%) of raw meat, 2/118 (1.69%) of cooked meat, 1/3 (33.3%) of turkey, 2/5 (40.00%) of quail and 3/38 (7.89%) of vegetables. All samples taken from fish, yogurt, ready-to-eat olovieh salad, hamburger, mayonnaise souse and smallgoods were free of Salmonella. Of the 31 strains of Salmonella, 11 different serotypes were separated; among them S. enteritidis (29%) and S. baibouknown (29%) were the most frequent in raw foods. Furthermore, a high proportion of poultry was contaminated with Salmonella. Salmonella spp. were present in a small proportion of cooked foods, that is, they were not killed during the cooking process, or the contamination might have occurred after thermal treatment. These findings have a clear implication for public health, indicating the needs for improvement of hygienic condition in food processing centers. © 2008, The Author(s).

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Style	Citing Format
MLA	Jalali M, et al.. "Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran." Journal of Food Safety, vol. 28, no. 3, 2008, pp. 442-452.
APA	Jalali M, Abedi D, Pourbakhsh SA, Ghoukasin K (2008). Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran. Journal of Food Safety, 28(3), 442-452.
Chicago	Jalali M, Abedi D, Pourbakhsh SA, Ghoukasin K. "Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran." Journal of Food Safety 28, no. 3 (2008): 442-452.
Harvard	Jalali M et al. (2008) 'Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran', Journal of Food Safety, 28(3), pp. 442-452.
Vancouver	Jalali M, Abedi D, Pourbakhsh SA, Ghoukasin K. Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran. Journal of Food Safety. 2008;28(3):442-452.
BibTex	@article{ author = {Jalali M and Abedi D and Pourbakhsh SA and Ghoukasin K}, title = {Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran}, journal = {Journal of Food Safety}, volume = {28}, number = {3}, pages = {442-452}, year = {2008} }
RIS	TY - JOUR AU - Jalali M AU - Abedi D AU - Pourbakhsh SA AU - Ghoukasin K TI - Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran JO - Journal of Food Safety VL - 28 IS - 3 SP - 442 EP - 452 PY - 2008 ER -

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