Microbial contaminations and identification of unauthorized tissues in Koobideh Kabab supplied in Tehran province by histological method

Meat and its products are one of the most valuable sources of protein and contain essential amino acids, minerals, vitamins, water and fat. In the current age along with the changing pattern of food consumption, the quality and nutritional value of meat products and their hygienic, it is particular importance to the health of the community. koobideh kebab have a lot of fans among the Iranians because their delicious taste ,tenderness and reasonable price. Koobideh paste is a product with at least 70% of processed meat from animal halal meat, which along with other rawmaterials, has been produced in hygienic conditions. Because the most expensive component of this product is meat, there is the possibility of cheating and replacing meat with unauthorized animal tissues (spinal cord, skin and fat tissue) that also have higher bacterial contamination. In this study, 50 samples of koobideh kebab paste in Tehran province by histological method using hematoxylin-eosin staining, respectively, had the highest percentage of unauthorized tissue, containing of fat, gizzard, smooth muscle and soybeans (38, 40, 62 and 96) % and the least of them were cartilage, skin and lymphatic tissues (each 2%). Mean ± standard deviation of total microbial count, Staphylococcus aureus, mold and yeast in these samples were 3.4×106±6.9×106, 1.73×104±2.25×104 and 3.62×104±2.11×104 (Exceeded the national standard). It seems that the use of unauthorized tissues that are not sanitary and unsafe and can cause the entry of these pathogens into the koobideh kebab. Therefore, for the food safety of thisproduct, more active and legal activity of health inspection inspectors, along with microbiological, chemical and histological testing, is recommended.

Keywords:

koobideh kebab paste , unauthorized tissue , histological method , microbial contamination , Tehran province