مجله علوم پزشکی پارس
بررسی وجود بافت های غیرمجاز در سوسیس 40، 55 و 70 درصد گوشت عرضه شده در مراکز توزیع شهر جهرم با استفاده از روش بافت شناسی
نوع مقاله : مقاله پژوهشی
نویسندگان
1 مرکز تحقیقات زئونوز، دانشگاه علوم پزشکی جهرم، جهرم، ایران
2 معاونت غذا و دارو، دانشگاه علوم پزشکی جهرم، جهرم، ایران
3 مرکز تحقیقات بیماری های غیر واگیر، دانشگاه علوم پزشکی جهرم، جهرم، ایران
چکیده
مقدمه: بررسی کیفیت فرآورده های گوشتی از اهمیت ویژه ای برخوردار است. هدف پژوهش حاضر، بررسی وجود بافت های غیرمجاز در این فرآورده ها در راستای بهبود سطح کیفی و ایمنی آن ها بود.
روش کار: در این مطالعه مقطعی، سوسیس با درصدهای گوشت 40، 55 و 70 از سه کارخانه (هر کارخانه 10 عدد) به طور تصادفی خریداری و به سه قطعه تقسیم و از هر قطعه سه لام (در مجموع 270 لام) با رنگ آمیزی هماتوکسیلین- ائوزین تهیه و از هر لام، تعداد 10 میدان میکروسکوپی مورد بررسی قرار گرفت. داده ها با استفاده از نرم افزار SPSS تحلیل و تفاوت بین گروه ها در سطح کمتر از 0.05 معنادار و نتایج به صورت انحراف معیار±میانگین معیار نشان داده شدند. درصد فراوانی بافت ها در هر یک از سوسیس ها نیز تعیین شد.
یافته ها: در همه فرآورده های گوشتی، بافت غضروف، استخوان، پوست، کلیه، غده بزاقی، رگ خونی، اندرونه های شکمی و گیاهی مشاهده شد، اما در هیچ کدام از نمونه ها بافت عصب مرکزی و طحال دیده نشد. بیشترین درصد فراوانی بافت در سوسیس 40%، پوست، در سوسیس 55%، پوست و کلیه و در سوسیس 70% ، کلیه بود. به علاوه میزان بافت های غیرمجاز در سوسیس 40% ، 55% و 70% متفاوت و در بسیاری از بافت ها، این تفاوت معنادار بود.
نتیجه گیری: با استفاده از روش های بافت شناسی می توان بافت های غیرمجاز در فرآورده های گوشتی را شناسایی و کارخانجات را ملزم به رعایت استاندارد ملی مرتبط کرد.
کلیدواژه‌ها
عنوان مقاله [English]
Investigating the presence of unauthorized tissues in 40, 55 and 70% meat sausages in Jahrom city supply centers by histological method
نویسندگان [English]
- Rahil Haghjoo 1
- Abolfazl Ghaderian 2
- Jamileh Saremi 3
1 Zoonoses Research Center, Jahrom University of Medical Sciences, Jahrom, Iran.
2 Food and Drug Administration, Jahrom University of Medical sciences, Jahrom, Iran.
3 Research Center for Noncommunicable Diseases, Jahrom University of Medical Sciences, Jahrom, Iran
چکیده [English]
Introduction: Checking the quality of meat products is very important. The purpose of this research is to investigate
the presence of unauthorized tissues in this product to improve its quality and safety level and promote the health of society.
Materials and Methods: In this cross-sectional descriptive study, sausages with meat percentages of 40, 55 and 70 were
randomly purchased from three factories (10 pieces each) and divided into three pieces and then three slides from each piece with hematoxylin-eosin method was prepared (270 slides in total). Finally, 10 microscopic fields were examined from each slide. The data were analyzed by using SPSS software. At the level of less than 0.05, the difference between the groups was considered significant and the results were shown as Mean ± SD. Furthermore, the frequency percentage of tissues in each of the sausages was calculated.
Results: Cartilage tissue, bone, skin, kidney, salivary gland, blood vessel, abdominal viscera and plant tissues were observed in all meat products. However, central nervous system and spleen tissues were not seen in any of the samples. In sausage 40%, the highest frequency percentage of tissue was related to skin, in sausage 55%, skin and kidney, and in sausage 70%, kidney. In addition, the amount of illegal tissues was different in 40%, 55% and 70% sausages and this difference was significant in many tissues.
Conclusion: By using histological methods, it is possible to detect illegal tissues in meat products and obligate factories to comply with the national standard.
کلیدواژه‌ها [English]
- Unauthorized Tissues
- Sausage
- Histological Method
Role of Histological Test in Reducing The Use of
Unauthorized Tissues in Meat Products Between
Years of 2014 and 2017. Vet Res & Biol Products.
2020;33(3):31-40. [Persian].
2. Irainian natinal standadization organization (INSO).
Sausages – Specifications and test methods .2021. 4th
revision, No. 2303. [Persian].
3. Malakauskienė S, Alionienė I, Džiugienė D,
Babrauskienė V, Riedel C, Alter T, et al. Histological
analysis for quality evaluation of cured meat sausages.
Vet Med Zoot. 2016;74(96):23-6.
4. Kamkar A, Bokaei S, Rokni N, Behroozi M.
Determination of hydroxyproline as measure of
collagen content in meat product by colorimetric
method. J Vet Res. 2005;60(1): 25-30. [Persian].
5. Pospiech M, Tremlova B, Renčová E, Randulová Z.
Immunohistochemical detection of soya protein–
optimisation and verification of the method.
Czech J Food Sci. 2009;27(1):11-9.
6.Ghaderi H, Pajohi-AlaMoti MR, Kalantari-Hesari A.
Investigating the Fraud of Using Unauthorized
Tissues in Sausages Produced in Hamadan Province.
J Vet Res. 2022;77)4(: 203-212.
7. Sami M, Kheirandis R, Nasri A, Dabiri S. Application
of histochemical and immunohistochemical
techniques for detection of lung tissue in cooked
sausage. Iran J Vet Res.2022;23(2):147-153.
8. Kuan CH ,Wong WC, Pui CF, Mahyudin NA, Tang
JYH, Nishibuchi M, et al. Prevalence and
quantification of Listeria monocytogenes in beef offal
at retail level in Selangor, Malaysia. Braz J Microbiol.
2013;44:1169-72.
9. Tang H, Darwish WS, El‐Ghareeb WR, Al‐Humam
NA, Chen L, Zhong RM, et al. Microbial quality and
formation of biogenic amines in the meat and edible
offal of Camelus dromedaries with a protection trial
using gingerol and nisin. Food Sci Nutr.
2020;8(4):2094-101.
10. Aljazzar A, El-Ghareeb WR, Darwish WS, Abdel-
Raheem SM, Ibrahim AM. Content of total aflatoxin,
lead, and cadmium in the bovine meat and edible offal:
study of their human dietary intake, health risk
assessment, and molecular biomarkers. Environ Sci
Pollut Res Int. 2021;28(43):61225-34.
11. Roggeman S, De Boeck G, De Cock H, Blust R,
Bervoets L. Accumulation and detoxification of
metals and arsenic in tissues of cattle (Bos taurus), and
the risks for human consumption. Sci Total Environ.
2014;466:175-84.
12. Maghami ND, Nabipour A, Mohsenzadeh M, Torabi
M, editors. Histological and stereological approaches
for detection of tissues and fraud in some meat
products. Vet Res Forum. 2022; 13(1): 47–53.
13. Sayrafi R, Shalizar Jalali A, Karimi A, Shiravani Z.
Qualitative and quantitative analysis of unauthorized
tissues in heated meat products (Sausage) with
histological method. J Food Sci Technol.
2018;15(78):255-62. [Persian].
14. Moghtaderi A, Raji A, Khanzadi S, Nabipour A.
Application of histological method for detection of
unauthorized tissues in meat sausage. Vet Res Forum.
2019; 10 (4): 357 – 360.
15. Ballin NZ. Authentication of meat and meat
products. Meat Sci. 2010;86(3):577-87.
16. Carey AM, Archer JN, Priore Jr JD, Kotula AW.
Histologic detection of cardiac musculature, soy flour,
and partially defatted tissue in ground beef:
interlaboratory study. J Assoc Off Anal Chem.
1984;67(1):16-9.
17. Sadeghi E, Khazaei M, Almasi A, Shariatifar N,
Bohlouli Oskoii S ,Tahvilian R. Recognition of llegal
Tissues in the Meat Products from Kermanshah
Supply Centers during the years 2009-2010. Intern
Med Today. 2011;17(1):55-9. [Persian].
18. Prayson BE, McMahon JT, Prayson RA. Applying
morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat?. Ann Diagn Pathol.
2008;12(2):98-102.
19. Karimi H, Mousavi MH, Balazadeh Kocheh F,
Hamdipour S. . Definition of disallowed tissues in
East Azerbaijan hamburger industry by routine
histological methods. J food res (agricultural sci).
2018;28(2):13-25. [Persian].
20. Sohrabi H, Cannizzo FT, Pregel P, Scaglione FE,
Beltramo C, Acutis PL, et al. Tissue and species
identification in minced meat and meat products from
Italian commercial markets by DNA microarray and
histological approach. Vet Ital. 2020; 14;56(2).
21. Abbasy-Fasarani M, Hosseini H, Jahed-Khaniki GR,
Adibmoradi M, Eskandari S. Histological study of
industrial hamburgers containing 30 and 60 percent
meat for presence of unpermitted edible tissues and
correlation of this factor to meat connective tissue
chemical indices. Iran J Nutr Sci Food Technol. 2013;
7(5):311-8. [Persian].
22. Payamei A, Movassagh MH, Delashoub M. Survey
of unauthorized tissues in meat products by
histological method in Tabriz and Khoy. Food Hyg.
2021;11(2 (42):1-10. [Persian].
23. Fekri M HH, Eskandari S, Jahed Gh R, Adib-Moradi
M. Histological study of sausages in point of
unpermitted edible tissues assessment and its
relationship to collage and hydroxyprolin of product.
J Food Sci Technol (Iran). 2013;10(41):107-16.
[Persian].
24. Malak N, AwadAllah Y, Zaki H. Using histological
and chemical methods for detection of unauthorized
tissues addition in emulsion type meat product. Int J
Vet Sci 2020;9(3):438-42.
)