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Register a new userDetection of Listeria in red meat
الكشف عن جراثيم الليسترية في اللحوم الحمراء
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Added by
Aِl-Baath University ورقة بحثية
Publication date
2016
fields
Food Sciences
and research's language is
العربية
Authors
عهد أبو يونس( باحث )
Created by
Shamra Editor
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هدفت الدراسة للكشف عن وجود جراثيم Listeria في لحوم البقر المفرومة و المعدة للاستهلاك، حيث تم جمع عينات اللحوم من محافظة دمشق و ريفها و القنيطرة و السويداء، في الفترة بين شباط 2015 و شباط 2016 .
The aim of this research was detection Listeria in chopped prepared to consumption beef. (100) samples were collected randomly from Damascus and its countryside, Kenitra and Sweida stores and slaughterhouses, from February (2015) to February (2016).
Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى الكشف عن جراثيم الليستريا في اللحوم الحمراء المفرومة والمعدة للاستهلاك. تم جمع 100 عينة من دمشق وريفها، القنيطرة، والسويداء خلال الفترة من فبراير 2015 إلى فبراير 2016. أظهرت النتائج أن 30% من العينات كانت ملوثة بجراثيم الليستريا، حيث تم عزل 32 عزلة: 28 عزلة من نوع L. monocytogenes و4 عزلات من نوع L. welshimeri. استخدمت الدراسة تقنيتي PCR ونظام API Listeria للكشف عن الجراثيم، حيث كانت تقنية PCR أسرع وأكثر دقة. أشارت النتائج إلى إمكانية انتقال جراثيم الليستريا في اللحوم المفرومة والمبردة والمعدة للبيع، مما يشكل خطراً على الصحة العامة. أكدت الدراسة على ضرورة اتباع إجراءات صحية صارمة خلال تحضير اللحوم لتقليل مخاطر التلوث.
Critical review
تعد هذه الدراسة مهمة جداً في مجال سلامة الأغذية، حيث تسلط الضوء على مخاطر التلوث بجراثيم الليستريا في اللحوم الحمراء المفرومة. ومع ذلك، كان من الممكن أن تكون الدراسة أكثر شمولية إذا تم تضمين مناطق أخرى من سوريا لتوفير صورة أكثر دقة عن انتشار التلوث. كما أن الاعتماد على تقنيتي PCR وAPI Listeria فقط قد يكون غير كافٍ، وكان من الممكن استخدام تقنيات إضافية لتعزيز النتائج. بالإضافة إلى ذلك، لم تتناول الدراسة بشكل كافٍ الإجراءات الوقائية التي يمكن اتخاذها للحد من التلوث، مما يجعل من الصعب تطبيق النتائج بشكل عملي في مجال صناعة اللحوم.
Questions related to the research
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ما هي نسبة التلوث بجراثيم الليستريا في العينات المدروسة؟
بلغت نسبة التلوث بجراثيم الليستريا في العينات المدروسة 30%.
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ما هي الأنواع الرئيسية لجراثيم الليستريا التي تم عزلها في الدراسة؟
تم عزل نوعين رئيسيين من جراثيم الليستريا: L. monocytogenes وL. welshimeri.
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ما هي التقنية التي كانت أسرع وأكثر دقة في الكشف عن جراثيم الليستريا؟
كانت تقنية PCR أسرع وأكثر دقة في الكشف عن جراثيم الليستريا.
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ما هي المناطق التي تم جمع العينات منها في هذه الدراسة؟
تم جمع العينات من دمشق وريفها، القنيطرة، والسويداء.
References used
Furrer, B., Candrian, U., Hoefelein, CH. and Luethy, J., 1991. Detection and Identification of Listeria monocytogenes in cooked sausage products and in milk by in vitro amplification of haemolysin gene fragments. J. Appl. Bacteriol, 70:372–379
Jay, J. M., 1996. Modern food Microbiology – fifth edition. Chapman and Hall New- York. 478 – 506
Garrido, S., Nicodemus, N., García, J., Chamorro, S., and De Blas, J.C., 2009. effect of breeding system and farm hygiene on performances of growing rabbits and lactating does over two reproductive cycles. World Rabbit Science. 17: 71 – 78
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The red meat is one of the main group of food due to their high
content of protein , mineral salts , vitamins . But the high content of
humidity and its pH value that is suitable to growth of most
microorganisms make it subject to spoilage .
In t
his study different samples of commercial meat which were
taken from market in Homs , were valuated by microbial analysis
and that were done for fresh samples , and after one month of frozen
storage in home .
The study indicated that the most of commercial red meat , were
unacceptable to human consumer because the total number of
Aerobic Bacteria , Listereia, Staphylococcus Aureus , Salmonella ,
E. coli , were unacceptable to Syrian Arab Organization for
Standardization that may be due to disases of animale or the
contamination that was happened during dealing from farm to
consumer .
This study was conducted to determine some heavy minerals in different types of
canned meat sold in the domestic market. Most of those cans were imported and processed
in different countries and they have different brands. The chosen samples after
ashing were
prepared by using concentrated extra pure Nitric and Hydrochloric acids .The ratios of the
minerals )pb , Cd , Ni , Zn , Cu , Mn , Fe ( were determined by Atomic Absorption
Spectrophotometry , and the content was expressed as (p.p.m) wet weight. It was observed
that the levels of Lead, Iron, and Cadimum, in all different samples were higher than the
permitted limlts according to the Syrian Standards . The Cu level in both , tuna and sardine
was within the permitted limits, but it was higher in the chicken Lunchoen. The level of
Zinc was within the permitted limits according to the Syrian standards. The highest ratio of
Lead was observed in the sardine imported from Morocco which was 8.765 p.p.m and in
the Lunchoen processed in Syria which was 5.18 p.p.m ,and both ratios are much higher
than the permitted limits according to the Syrian Standards.
A total of 48 chicken samples (24 thigh and 24 breast)
were collected from eight sites in local market in Hama city and
analyzed for enrofloxacin and ciprofloxacin residues. The
antibacterial residues were estimated by using HPLC technique.
This study was conducted to identify the levels of heavy metals (lead, cadmium, mercury, nickel, copper, iron, zinc) in the following processed local and imported meat: Sardine (canned full), Tuna (canned chunks), Hammour (frozen full), Euphrates Fis
h (frozen full), fish produced at Qattinah Lake in Syria (frozen full) , lamb (frozen ground), beef (frozen ground), lamb sausage (frozen full), beef sausage (frozen full), sausageproduced in Netherlands (frozen stuffed), lamb liver (frozen full), broiler chicken liver (frozen full), broiler chicken (frozen full), chicken mortadella (canned), beef mortadella (canned), chicken mortadella (canned) produced in Netherlands. Heavy metal concentrations were identified in the samples of the studied meat by atomic absorption spectrometer. The concentrations taken in the wet weight measured in (ppm) were as follows: lead values range between (0.1–5.61),cadmium(0.01–2.02), mercury (0.14 –79.01), nickel (0.11 - 0.82), copper (0.24 – 6.89), iron (1.01 - 91.03), zinc (8.14 - 45.5). It was noticed that in some of the studied samples of the imported and locally-processed meat the levels of lead, cadmium, mercury, and nickel were above the levels permitted by WHO (World Health Organization) and by FAO (Food and Agriculture Organization).While the concentrations of copper, iron, and zincwere belowthelevels permitted.
One-hundred twenty-five random samples of fresh meat were aseptically
collected from different shops and supermarkets distributed in Taif
governorate. The samples were examined bacteriologically for aerobic plate
counts, Enterobacteriaceae, Staphy
lococcus aureus, and Lactobacillaceae counts,
and for isolation and identification the bacterial strains detected.
The aerobic plate count ranged from 3 ×103to 107/ g. The counts of
Enterobacteriaceae, ranged from 6×106to 3×106/g, whereas the counts of
Staphylococcus aureus ranged from 7 ×104 to 5×106/g. On the other hand, the
counts of Lactobacillaceae ranged from 7 ×104to 4×106/g
The bacterial counts of fresh chicken meat ranged from 5×104 to 15-
25×106/cm2.
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