فهرست نشریات علمی دسترسی آزاد ایران

This study aimed to detect microbial contaminants and heavy metal elements potentially present in some types of imported canned meat. The study involved collecting 12 brands of canned meat (luncheon and hot dog), produced from beef and chicken. Standard microbiological methods were used for the isolation and identification of bacteria. The results showed that some brands were contaminated with some types of bacteria, namely Clostridium spp. and Streptococcus spp., and Staphylococcus aureus. This is a key finding but is not clearly supported by the data in Table 3, and the highest contamination rate was with Staphylococcus, followed by Streptococcus and finally Clostridium bacteria. The concentrations of selected heavy metals in canned meat were determined using atomic absorption spectrometry. Lead concentration was highest in brand BH1 at 4.235 ppm and the highest concentration of Sn was 2.904 ppm in BH2 brand. In general, both Zn and Fe concentrations were high in all brands and the highest reached 24.082 ppm and 387.083 ppm in (C1 and B1) brands respectively. Aluminum (Al) concentrations were low in all brands and the highest concentration reached 0.662 ppm in C3 brand.