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Bacteriological Quality of Raw and Cooked Hamburger at the Retail Level in Tehran
1Department of Food Hygiene, University of Tehran, P.O. Box 3262, TEhran, Iran.
Abstract:
A total of 150 samples of hamburgers (120 raw and 30 cooked) from different retail stores in Tehran were examined bacteriologically for total aerobes, total coliforms, Staphylococcus aureus , and Salmonella . Attempts to isolate any Salmonella from both cooked and raw hamburgers failed. It was shown that heat treatment had a significant effect on the bacteriological quality of the hamburgers.
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