Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center

This study was aimed to evaluate the microbial contamination of offered food (including: cooked meat, cooked rice, cooked kebab, roast chicken and cooked fish, soup, stewed beef, mince stew, vegetable pot roast) in the central restaurant in Qazvin University of Medical sciences in 2016. In this cr...

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Main Authors:	Effat Farzanehnia, Peyman Ghajarbeygi, Razzagh Mahmoudi
Format:	Article
Language:	English
Published:	Islamic Azad University 2018-06-01
Series:	Journal of Chemical Health Risks
Subjects:	Microbial quality Food Restaurant Qazvin University of Medical Sciences
Online Access:	http://jchr.org/index.php/JCHR/article/view/905

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spelling	doaj-art-36564bb8e5b0452aba692a0a84e7076e2018-08-28T04:59:14ZengIslamic Azad UniversityJournal of Chemical Health Risks2251-67192251-67272018-06-0182450Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational CenterEffat Farzanehnia0Peyman Ghajarbeygi1Razzagh Mahmoudi2Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, IranHealth Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, IranHealth Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, IranThis study was aimed to evaluate the microbial contamination of offered food (including: cooked meat, cooked rice, cooked kebab, roast chicken and cooked fish, soup, stewed beef, mince stew, vegetable pot roast) in the central restaurant in Qazvin University of Medical sciences in 2016. In this cross-sectional study, 150 food samples were evaluated based on the American Association for Standard Health Care (APHA) and the Food and Drug Standard (FDA) standard. The highest total count (TC) and Coli form count number were in thesoup in different seasons ) 6.20 ± 0.80 and 3.35 ± 0.32 Log10 cfu/g respectively (. The highest percentage of Total count and E.coli, S. aureus and Salmonella were observed in cooked fish (13%), soup (58%), cooked fish (46%), respectively (P <0.05). in addition, seasonal comparison Showed that the Food samples collected in spring in comparison with seasons had the highest contaminated rate, but the mold count was in the lowest amount. Total count, coliform and yeast contamination between different food samples also showed significant differences (P <0.05). Conclusion: The results of this study showed that microbial contamination of some foods offered at the restaurant in Qazvin University of Medical Sciences was above the standard limitation.http://jchr.org/index.php/JCHR/article/view/905Microbial qualityFoodRestaurantQazvin University of Medical Sciences
institution	Open Data Bank
collection	Open Access Journals
building	Directory of Open Access Journals
language	English
format	Article
author	Effat Farzanehnia Peyman Ghajarbeygi Razzagh Mahmoudi
spellingShingle	Effat Farzanehnia Peyman Ghajarbeygi Razzagh Mahmoudi Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center Journal of Chemical Health Risks Microbial quality Food Restaurant Qazvin University of Medical Sciences
author_facet	Effat Farzanehnia Peyman Ghajarbeygi Razzagh Mahmoudi
author_sort	Effat Farzanehnia
title	Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
title_short	Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
title_full	Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
title_fullStr	Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
title_full_unstemmed	Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
title_sort	evaluation of microbial quality of offered foods in the restaurant of educational center
publisher	Islamic Azad University
series	Journal of Chemical Health Risks
issn	2251-6719 2251-6727
publishDate	2018-06-01
description	This study was aimed to evaluate the microbial contamination of offered food (including: cooked meat, cooked rice, cooked kebab, roast chicken and cooked fish, soup, stewed beef, mince stew, vegetable pot roast) in the central restaurant in Qazvin University of Medical sciences in 2016. In this cross-sectional study, 150 food samples were evaluated based on the American Association for Standard Health Care (APHA) and the Food and Drug Standard (FDA) standard. The highest total count (TC) and Coli form count number were in thesoup in different seasons ) 6.20 ± 0.80 and 3.35 ± 0.32 Log10 cfu/g respectively (. The highest percentage of Total count and E.coli, S. aureus and Salmonella were observed in cooked fish (13%), soup (58%), cooked fish (46%), respectively (P <0.05). in addition, seasonal comparison Showed that the Food samples collected in spring in comparison with seasons had the highest contaminated rate, but the mold count was in the lowest amount. Total count, coliform and yeast contamination between different food samples also showed significant differences (P <0.05). Conclusion: The results of this study showed that microbial contamination of some foods offered at the restaurant in Qazvin University of Medical Sciences was above the standard limitation.
topic	Microbial quality Food Restaurant Qazvin University of Medical Sciences
url	http://jchr.org/index.php/JCHR/article/view/905
_version_	1612668867448930304

Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center

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