Screening and Investigation of Microbial and Chemical Properties of Meat Products in Hamadan Province, Iran during ۲۰۱۲-۲۰۱۵

Backgrounds: This study aimed to investigate chemical and microbiological properties of ۱۲۶۰ meat product samples, including sausage, bologna, hotdog, Kebab, and hamburger, in Hamadan, Iran from ۲۰۱۲ to ۲۰۱۵. Matherials and Methods: All microbial (total viable count as well as Coliform, Salmonella, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, mold, and yeast counts) and chemical (pH as well as salt, phosphate, sodium nitrite, moisture, protein, total fat, starch, nitrite, nitrate, and ash contents) properties were assessed by AOAC method. Findings: Microbial tests on sausage and bologna samples showed that the total count of microorganisms was higher (۳۷.۳%) than the national standard limit. In ۱۱.۳% of Kebab samples, the number of yeasts and molds was higher than the national standard limits. Also, in ۳.۵ and ۱۷.۰۷% of hamburger samples, the total count of microorganisms as well as the number of molds and yeasts were higher than the national standard limits, respectively. In ۳۴.۶% of bolognas, ۱۵.۹% of sausages, ۳.۸% of hamburgers, and ۵۴.۳% of hotdogs, the moisture content was above the national standard. The fat content was above the national standard in ۳۴.۷% of sausages, ۱.۴% of Kebabs, ۹.۸% of bolognas, ۱.۲% of hamburgers, and ۶.۵% of hotdogs. Conclusion: The present study results showed that the level of contamination of a considerable number of samples was not matched with national standards, which could be a major health risk for consumers.

Keywords:

Meat , Chemical , Microbial , Adulteration , Hamadan , Iran