Microbial Contamination of MDM(Mechanically Deboned poultry Meat

JOURNAL OF PURE AND APPLIED MICROBIOLOGY, December 2012. Vol. 6(4), p. Proof
Microbial Contamination of MDM(Mechanically Deboned poultry Meat
Biglar Khorram1 Leila Azami Saroukolaee2, Khorshid Hosseinzadeh3,Asghar Hassanzadeh4
, Davoud Nasiri5,and Abbas Tavakoli Vaskas6
1
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2
Department of Aquatic Animal’s Health and Disease, Science and Research Branch,
Islamic Azad University, Tehran, Iran.
3
Department of Food Technology, Agricultural Sciences & Natural Resources University of Gorgan,
Gorgan, Iran
4
Department of General Veterinary, Urmia Branch, Islamic Azad University, Urmia, Iran.
5
Department of Veterinary Sciences, Naghadeh Branch, Islamic Azad University, Naghadeh, Iran.
6
Department of Food Science and Technology, Ayatollah Amoli branch, Islamic Azad University,
Amol, Iran.
(Received: 10 October 2012; accepted: 14 November 2012)
There are different procedures to prepare sausages, baloney, and hamburgers.
One of the most common ways to produce such materials is using a special product called
MDM (Mechanically Deboned poultry Meat). The MDM is in fact all the chicken leftovers
and wastes such as skin, bones, and unusable parts from places like restaurants and fast
food stands, which are transferred to factories in an unhealthy and unsanitary condition
and are mixed and changed into MDM (Mechanically Deboned poultry Meat). The aim of
the study is to determine the microbial rate of a material, which is going to be used in
food products abundantly used by the people especially by children. 100 samples of
MDM in bone removal machine of the Sausage producing companies were gathered. The
MDM samples were immediately transferred to the laboratory in cold temperature
conditions and their microbial properties were assessed and tested based on the Iran
standard institution. The contamination rates of the samples were as follows: 68%
Staphylococcus aurous, 62% fermentative, 59% E.Coli, 53% different types of Salmonella,
21% mustinessand the infected samples serotypes to Salmonellawere as follows, 25% S.
gallinarum, 19% S. Typhimorium, 17% S. enteritidis,15% S. paratyphi A, 15% S.
paratyphi Cand 9% S. paratyphi B. When counting the number of colonies, it became
clear that the rate of the contamination in 10% of the samples was beyond the limits and
higher than the authorized level.
Key words: MDM, Buder, Salmonella, Staphaurus, E.coli.

Microbial Contamination of MDM(Mechanically Deboned poultry Meat

مطالب مشابه :

دانلود نحوه نگهداری مواد غذایی:ppt

دریافت اصول بهداشت محیط.ppt

الودگی خمیر مرغ ISIمتن فارسیiدکتر خرم

Microbial Contamination of MDM(Mechanically Deboned poultry Meat

پاورپوینت صنایع غذایی

آموزش PowerPoint 2007

کامل ترین جدول انرژی زایی و کالری مواد غذایی

بهداشت آب – بررسی اهمیت موضوع و تصفیه آن

بهداشت و آلودگی هوا در روستاها:ppt