Abstract
Recontamination of ready-to-eat (RTE) products during post-processing may be the cause of outbreaks of food-borne disease. In this study, a total of 150 RTE samples were obtained for bacteriological examination (coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Psychrotrophic bacteria and Psychrophilic bacteria). Various types of RTE food products that contained frozen (cooked and semi-cooked) and refrigerated (cooked) poultry meat foods, were purchased randomly periodically in January and March, 2012. 65% of cooked samples and 62% of semi cooked samples contain more than 102 CFU/g coliform, while S. aureus was more than 102 CFU/g in 35 and 40% of samples, respectively. Also 28% of cooked samples and 44% of semi cooked samples contained E. coli. 14% of all samples were contaminated by Salmonella. The results for enumeration of B. cereus, psychrophilic and psychrotrophic microorganisms were: 2/96 ± 0/09 log CFU/g, 5/02 ± 1/77 log CFU/g and 3/05±0/04 log CFU/g, respectively. Key words: Foodborne pathogens, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, psychrotrophic bacteria, psychrophilic bacteria, cooked, semi-cooked.
Highlights
According to EC Regulation No 2073/2005, “microbiological criterion is a criterion defining the acceptability of a product, a batch of foodstuffs or a process, based on the absence, presence or number of micro-organisms, and/or on the quantity of their toxins/metabolites, per unit(s) of mass, volume, area or batch” and “„food safety criterion means a criterion defining the acceptability of a product or a batch of foodstuff applicable to products placed on the market”.Ready-to-eat (RTE) foods have become increasingly popular in the last two decades, in metropolitan areas (Peck et al, 2008)
Percentage of Salmonella contamination in cooked frozen samples were higher than semi-cooked ones, because of cross-contamination and inappropriate usage of time-temperature chain
The contamination percentage of B. cereus was higher in semi-cooked samples than cooked samples
Summary
According to EC Regulation No 2073/2005, “microbiological criterion is a criterion defining the acceptability of a product, a batch of foodstuffs or a process, based on the absence, presence or number of micro-organisms, and/or on the quantity of their toxins/metabolites, per unit(s) of mass, volume, area or batch” and “„food safety criterion means a criterion defining the acceptability of a product or a batch of foodstuff applicable to products placed on the market”. Ready-to-eat (RTE) foods have become increasingly popular in the last two decades, in metropolitan areas (Peck et al, 2008). In Tehran, Capital of Iran, there has been a marked increase in the sales of RTE food products in recent years. Familiarity taste, lowcost and convenience are some of the appealing factors that make RTE foods popular as food source. The RTE food products provide a source of readily available and nutritious meals for the consumer.
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