Investigation of the contamination level of meat products to Salmonella in Sanandaj in 2017

Background and Objective: In recent studies, there has been a widespread relationship between various diseases and food that meat and meat products have a special dietary role as a rich source of protein. Therefore, this study was conducted to determine the contamination level of meat products to Salmonella in Sanandaj. Materials and Methods: In this descriptive cross-sectional study, 120 specimens including 30 sausage samples, 30 kielbasa samples, 20 home-made hamburgers, 20 hamburgers and 20 mincemeat samples were collected from different areas of the city and transferred to the microbiological laboratory of the Faculty of Health for testing. And the test results were compared with 4032 standards. Findings: The results of the study showed that 60% of the minced meat samples included 12 samples, 45% of homemade burgers (9 samples), 37% of sausage samples (11 samples), 34% of samples of kielbasa (10 samples) and 20% of the burger samples (4 samples), they had salmonella infection. Results showed that there is a significant relationship between sampling site, brand and infection level. Conclusion: Since sausages, sausages, hamburgers and minced meat as a nutritious meal are a good environment for the growth and multiplication of all types of microorganisms and the transmission of microbial contamination that causes infections or food poisoning to consumers. The results of this study and similar studies in different parts of the world confirm the high probability of causing microbial contamination in meat products and transmission to consumers.