hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2020.i3.s91hfb-91Research ArticleЗДОРОВЬЕHEALTHИсследование микробиологического качества куриной печени, продаваемой в Джалал-АбадеStudy on Microbiological Quality of Vender Chicken Livers in Jalalabad Cityhttps://orcid.org/0000-0002-1264-1118ВикарСаид МохаммадWeqarSaeed Mohammadsaeed.mohammadweqar@gmail.comУниверситет НангархараАфганистанNangarhar UniversityAfghanistan202005072021232632Copyright © Викар С., 20212021Викар С.Weqar S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-mgupp.com/jour/article/view/91

Печень представляет собой химически сложные матрицы, содержащие достаточно питательных веществ, поддерживающих рост микробов. Микробное заражение куриной печени в торговых автоматах могло произойти из-за различных возможных причин, таких как хранение продуктов в дешевой посуде, хранение продуктов при температуре, допускающей рост бактерий, использование воды сомнительного гигиенического качества, использование упаковочных материалов, не предназначенных для пищевых продуктов. качественный торговый центр, на котором нет оборудования для вывоза мусора и использования нечистой посуды. Кроме того, уличные торговцы куриной печенью не осознают первостепенной важности личной гигиены, поэтому их продукция обычно уязвима для серьезного заражения мухами, насекомыми, грызунами, пылью и другой грязью. . Цель исследования - определить микробиологическое качество куриной печени в Нангархаре. Всего в Джалал-Абаде было закуплено 24 образца куриной печени от продавца из 4 различных магазино. Этот этап произошел до периода охлаждения, а затем был передан непосредственно в микробиологическую лабораторию ветеринарного факультета Университета Нангархара для микроскопических исследований. Также указано, что куриная печень, продаваемая по продаже, часто бывает бедной и необразованной, а также не ценят безопасное обращение с пищевыми продуктами. Согласно нашему исследованию, мы видели сальмонеллу в 6 (25%) положительных пробах и шигеллу в 24 (100%) положительных пробах. Исследования, проведенные в Нангархаре, показали, что важным аспектом при продаже куриной печени является ее безопасность и понимание возможных путей заражения. Санитарное состояние требует улучшения. Государство должно разработать микробиологические стандарты фастфуда и срочно внедрить их на практике.

Liver is chemically complex matrixes contain sufficient nutrients that support microbial growth. Microbial contamination of vending chicken livers could occur due to different possible reasons such as storing foods in cheap utensils, holding foods at a temperature that would permit bacterial growth, utilization of water of questionable hygienic quality, using packing materials that were not of food-grade quality, vending site that has no facilities for waste disposal and utilization of unclean utensils. In addition, street chicken livers vendors are unaware of the basic importance of personal cleanliness, thus their products are usually vulnerable to gross contamination by flies, insects, rodents, dust and other dirt. Vending chicken livers are often poor and uneducated and lack appreciation for safe food handling. Aim of the study is to determine microbiological quality of chicken livers in Jalalabad city.  A total of 24 samples of vender chicken livers   from 4 different shops had purchased from Jalalabad city Afghanistan. This step occurred earlier than the chilling period then Transfer Directly to the Microbiological laboratory of Veterinary Science faculty of Nangarhar University for Microbial culture and microscopic examination.   According to our study we have seen 6 (25%) samples positive for Salmonella and 24(100%) samples positive for Shigella. Studies made in Nangarhar pointed out that the important aspect of vending chicken livers is their safety and understanding the possible ways of contamination. The sanitary condition need to be improved.  The government must develop microbiological standards of fast food and urgently put them in practice.

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The authors declare that there are no conflicts of interest present.