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Investigation of Enterotoxins of Staphylococcus Aureus in Processed Meat Products (Sausage and Ham, in Isfahan Province in Summer of 2015



Hadian Zarkesh M1 ; Rahimi E2 ; Esfandiari Z3
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
  2. 2. Department of food Hygiene and Public Health, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
  3. 3. Department of Research and Development, Department of Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Scientific Journal of Kurdistan University of Medical Sciences Published:2016

Abstract

Background and Aim: Contamination of food with enterotoxins of Staphylococcus aureus is a risk factor for public health. Because of lack of information on the contamination of the processed meat products including sausage and hams with the enterotoxins of Staphylococcus aureus, the present study was conducted to assess the presence of these toxins in the aforementioned products in Iran. Material and Methods: In this cross sectional study, 72 samples of sausage and ham were obtained from product storages of four active meat processing plants with different qualitative grades; including A, B, C and D in summer of 2015 in Isfahan Province, Iran. The qualitative grading of the meat processing plants was performed on the basis of the pre requisite programs: PRPs form approved by Food and Drug Administration of Ministry of Health in Iran. The scores of hygienic factors including hygiene of workers, production and processing, washing, disinfection, cleaning and hazard identification and verification of the aforementioned meat processing plants were determined according to the PRPs form. The meat processing plant with qualitative grades of A, B, C and D had the scores of 924, 825, 754 and 614, respectively. The hygienic grades of meat processing plants were desirable, based on the PRPs form. The ELISA kite was used to detect the enterotoxins of staphylococcus aureus. Results: The results showed lack of contamination of the processed meat products with enterotoxins of staphylococcus aureus in all sampls obtained from all of the factories with different qualitative grades. Conclusion: The result of the current study showed that the implementation of suitable designs in relation to the hygienic principles and the continuous surveillance of food inspectors of the Department of Food and Drug of Isfahan University of medical sciences could have a positive role in prevention of contamination of sausage and hams with enterotoxins of Staphylococcus aureus. © 2016, Kurdistan University of Medical Sciences. All rights reserved.
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