@2024 Afarand., IRAN
ISSN: 1735-7667 Iranian Journal of Military Medicine 2012;13(4):207-212
ISSN: 1735-7667 Iranian Journal of Military Medicine 2012;13(4):207-212
Bacteriological quality of ready to eat food in four military restaurants
ARTICLE INFO
Article Type
Original ResearchAuthors
Tavakoli H. R. (1 )Farhang K. (* )
Karimi Zarchi A. A. (2 )
Heydari E. (3 )
(* ) Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
(1 ) Health Research Center, Baqiyatallah Institute of Medical Sciences, Tehran, Iran
(2 ) Department of Statistics & Epidemiology, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
(3 ) Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
Correspondence
Address:Phone:
Fax:
farhangkazem@yahoo.com
Article History
Received: October 29, 2010Accepted: January 6, 2012
ePublished:
ABSTRACT
Aims
Random sampling and performing bacteriological tests are of the most important methods for examining the bacteriological quality of foods. The aim of this study was to evaluate the bacteriological quality of ready-to-use foods and salads in four restaurants affiliated to a military center in Tehran.
Methods This cross-sectional study was carried out in 2009. 288 food and salad samples from four restaurants affiliated to a military center were chosen randomly and examined for Total Bacterial Count, Coliform bacteria, Escherichia coli, Staphylococcus aureus and Salmonella using standard methods. Results were analyzed by SPSS 15 software using descriptive statistical indices and ANOVA test.
Results The highest Total Bacterial Count was detected in the samples of restaurant B and the highest Coliform bacteria, Escherichia coli and Staphylococcus aureus contamination was detected in the samples of restaurant A. 5 samples had Escherichia coli contamination, but no salmonella contamination was observed in tested samples.
Conclusion Bacterial contamination in some served foods and salads of the studied restaurants is more than standard level and regular control of these restaurants along with complementary studies is essential.
Methods This cross-sectional study was carried out in 2009. 288 food and salad samples from four restaurants affiliated to a military center were chosen randomly and examined for Total Bacterial Count, Coliform bacteria, Escherichia coli, Staphylococcus aureus and Salmonella using standard methods. Results were analyzed by SPSS 15 software using descriptive statistical indices and ANOVA test.
Results The highest Total Bacterial Count was detected in the samples of restaurant B and the highest Coliform bacteria, Escherichia coli and Staphylococcus aureus contamination was detected in the samples of restaurant A. 5 samples had Escherichia coli contamination, but no salmonella contamination was observed in tested samples.
Conclusion Bacterial contamination in some served foods and salads of the studied restaurants is more than standard level and regular control of these restaurants along with complementary studies is essential.
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