[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 5, Number 4 (Autumn 2016 2016) ::
Arch Hyg Sci 2016, 5(4): 254-263 Back to browse issues page
Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran
Paymanh Ghajarbeygi, Masoud Kazeminia, Masoud Panahifard, Razzagh Mahmoudi *, Ali Sadeghi niaraki
Assosiaed professor Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
Abstract:   (581 Views)

Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of carcinogenic nitrosamines. Also, the consumption of healthy and safe food is concerned for every consumer. That's why we decided to examine Nitrite, Carbohydrates, Fat, Protein, Humidity, microbial contamination and exterior features of the sausages which were produced in Qazvin province.

Materials and Methods: The study population consisted of sausages produced in Qazvin province from 2011 to 2014. A total of 74 samples of products that have been produced in the factories of meat products of Qazvin, distribution system and retail level were collected. Additive composition, microbial contamination and exterior features were examined according to standard methods of Iranian national standards No 2303.

Results: The overall result showed that all products comply with their nitrite acceptance limit. Of course, the amount of humidity (13.84%) and carbohydrates (39.62%) were infringement but the two combinations no adverse effects on human health and microorganism counts determined in overall processing were not at harmful levels for human health and microbial contamination of all meat products of our study were acceptable.

Conclusion: According to the results, we should have more control on the hygienic quality of meat products over the production, storage and supply periods in this area.

Keywords: Meat products, Hygienic quality, Microbial Standards, Microbial Contamination, Qazvin, Iran
Full-Text [PDF 458 kb]   (406 Downloads)    
Type of Study: Research | Subject: Microbiology
Received: 2016/03/20 | Accepted: 2016/07/25 | Published: 2016/09/25
Send email to the article author

Add your comments about this article
Your username or email:

Write the security code in the box >



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ghajarbeygi P, Kazeminia M, Panahifard M, Mahmoudi R, Sadeghi niaraki A. Hygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran. Arch Hyg Sci. 2016; 5 (4) :254-263
URL: http://jhygiene.muq.ac.ir/article-1-109-en.html
Volume 5, Number 4 (Autumn 2016 2016) Back to browse issues page
Archives of Hygiene Sciences Archives of Hygiene Sciences
Persian site map - English site map - Created in 0.123 seconds with 808 queries by yektaweb 3501