Olive Powder, Safety & Health of Hamburger

Meat & meat products are one of the most important food sources in daily diet of people in developed countries which consumption is affected by various elements. Consuming such products is considerably increased as a result of their variety, readiness and easy cooking and is procuring considerable need of society specially youths and young adults. However, reports on food borne diseases specially secondary contamination of food products during post-processing stages will cause concerns for consumers and producers about safety of foodstuffs. Escherichia Coli O157:H7 as the most important serotype of Enterohemorrhagic Escherichia Coli group which has significant role in diseases like Ulcerative Colitis, Idiopathic Thrombocytopenic Purpura (ITP) and Haemolytic-Uraemic Syndrome (HUS). Haemolytic-Uraemic Syndrome is occurring in 2-7 percent of patients and may cause death in 3-5 percent cases. Although the preventive effects of spices, concentrates and herbal essences has been studied in past, impacts of aromatic concentrates and herbal essences or their results on pathogens and contaminating microorganisms was considerable emphasized in recent years. Innovative production of olive powder requires specific technology and processing. Olive powder is used in human foods. I had registered this innovation, which is employed to produce healthy food, in Industrial Ownership Administration (Patent Registration) on 09/04/1392 under registration no. 79862. The main purpose of current study is investigating impacts of olive powder on safety of hamburger. MeIQx and PhIP are two amino acids in hamburgers. We added high volume of E. Coli O157:H7 with herbal concentrate and specific spice to meat loafs. The results indicated that MeIQx and PhIP are respectively decreased about 80 and 84 percent after addition of olive powder. In sum, olive powder is the most effective herbal concentrate (olive, apple and onion powder) which has been examined

کلیدواژه ها:

Olive Powder ، Escherichia Coli O157:H7 ، Hamburger