Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran

Background & Aims of the Study: One way to increasing shelf life of meat is theproduction of sausages along with additives. One of these additives contains nitrite that inan acceptance limit is not a threat for human health but if it s amount is higher thanstandard, it will react in the body with secondary amine and the result is the formation ofcarcinogenic nitrosamines. Also, the consumption of healthy and safe food is concerned forevery consumer. That s why we decided to examine Nitrite, Carbohydrates, Fat, Protein,Humidity, microbial contamination and exterior features of the sausages which wereproduced in Qazvin province.Materials and Methods: The study population consisted of sausages produced in Qazvinprovince from 2011 to 2014. A total of 74 samples of products that have been produced inthe factories of meat products of Qazvin, distribution system and retail level were collected.Additive composition, microbial contamination and exterior features were examinedaccording to standard methods of Iranian national standards No 2303.Results: The overall result showed that all products comply with their nitrite acceptancelimit. Of course, the amount of humidity (13.84%) and carbohydrates (39.62%) wereinfringement but the two combinations no adverse effects on human health andmicroorganism counts determined in overall processing were not at harmful levels forhuman health and microbial contamination of all meat products of our study wereacceptable.Conclusion: According to the results, we should have more control on the hygienic qualityof meat products over the production, storage and supply periods in this area.

Keywords:

Meat productsHygienic qualityMicrobial StandardsMicrobial ContaminationQazvin , Iran