Evaluation of Fast-food and Prepared Food Contamination with Health Pests

Rouhullah Dehghani, Esmaeil Charkhloo, Mona Ramezani, Hosein Salehi, Behrooz Jannat, Seyedmahdi Takhtfiroozeh

Abstract


Background: Biologic and pathogenic contamination of food is the most important cause of illness and death in developing countries. Providing food security during the food preparation for restaurants and selfservices is very important. The aim of this study was to determine level of prepared food contamination with egg, larvae and adult insects, or other health pests.

Methods: In a period of 3 years, samples of food (26) suspected to be contaminated with biological agents related to various restaurants and universities’ self-services and were investigated. Organs or larval stages of insects were isolated and were later cleaned using water. The samples were identified using a stereo microscope. The results were compared using images and tables.

Results: Contaminated food and fast food including kabab koobideh and celery stew respectively accounted for highest (19%) and lowest (1 case) contamination rate in the present study. The contamination rate of the other studied foods was as follow: Rice and raw milk each respectively 15.5%, Kale pache and soup each 11.5%, Ghorme sabzi, khorest-e-gheyme and hamburger each with 7.7%.

Conclusion: Supply of primary healthy food sources and securing food safety during preparation as well as complete and accurate maintenance of food up to the consumption phase are among the most important measures to be considered to prevent food contamination with insect larvae.


Keywords


Contamination, Food, Fast food, Insects, Larvae, Nymph

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