More Related Content Similar to 17 d microbiological study arabic fc (20) More from Univ. of Tripoli (20) 17 d microbiological study arabic fc1. EMHJ • Vol. 18 No. 6 • 2012 Eastern Mediterranean Health Journal
La Revue de Santé de la Méditerranée orientale
653
ﻟﻴﺒﻴﺎ ،ﻃﺮﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﰲ ﻠﺔﹼﺒﺍﳌﺘ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﺟﺎﺝ ﳊﻢ ﻷﻗﺮﺍﺹ ﻣﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﺩﺭﺍﺳﺎﺕ
2
ﻋﲇ ﳏﻤﺪ ﺭﺿﻮﺍﻥ ﻭﻣﺼﻄﻔﻰ 1
ﺍﻟﴩﻳﻚ ﳏﻤﺪ ﻳﻮﺳﻒ
Microbiological study of spiced chicken burgers in Tripoli City, Libya
ABSTRACT We investigated the microbiological quality of uncooked and cooked spiced chicken burger in
restaurants and fast food places in Tripoli city and surrounding areas. Thus 120 samples (64 cooked and 56
uncooked) were analysed microbiologically. All the samples were highly contaminated with bacteria: 66.6%,
25.9%, 29.6%, 20.3% and 12.9% of the uncooked samples were contaminated with Escherichia coli, Aeromonas
spp., Staphylococcus aureus, E. coli 0157:H7 and salmonella respectively. Additionally 10.9%, 3.1%, 4.68%, 3.12%
and 1.56 of the cooked samples were contaminated with E. coli, Aeromonas spp., E. coli 0157:H7, S. aureus and
salmonella respectively.
ﻭﺍﳌﻨﺎﻃﻖ ﻃﺮﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﰲ ﺍﻟﴪﻳﻌﺔ ﺍﻟﻮﺟﺒﺎﺕ ﺗﻘﺪﻳﻢ ﻭﺃﻣﺎﻛﻦ ﻣﻄﺎﻋﻢ ﰲ ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﻟﻨﻴﺌﺔ ﻞﹼﺒﺍﳌﺘ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﺟﻮﺩﺓ ﺍﻟﺒﺎﺣﺜﺎﻥ ﺩﺭﺱ :ﺍﳋﻼﺻـﺔ
ﹰﺍﺷﺪﻳﺪ ﹰﺎﺛﱡﺗﻠﻮ ﺛﺔﱠﻣﻠﻮ ﺍﻟﻌﻴﻨﺎﺕ ﲨﻴﻊ ﺃﻥ ﻭﻭﺟﺪﺍ .ﹰﺎﻣﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴ ﹰﻼﲢﻠﻴ (ﻣﻄﺒﻮﺥ ﻏﲑ ﻣﻨﻬﺎ 56ﻭ ﻣﻄﺒﻮﺥ ﻣﻨﻬﺎ 64) ﻋﻴﻨﺔ 120 ﺑﺘﺤﻠﻴﻞ ﻭﻗﺎﻣﺎ .ﳍﺎ ﺍﳌﺠﺎﻭﺭﺓ
%29.6ﻭ ﺑﺎﻟﺰﻭﺍﺋﻒ %25.9ﻭ ،ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺑﺎﻹﻳﴩﻳﻜﻴﺎ ﻣﻠﻮﺛﺔ ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %66.6 ﻧﺴﺒﺔ ﺃﻥ ﺍﻟﺒﺎﺣﺜﺎﻥ ﻭﺟﺪ ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ ﻟﻠﻌﻴﻨﺎﺕ ﺑﺎﻟﻨﺴﺒﺔ ،ﺑﺎﻟﺒﻜﺘﲑﻳﺎ
ﺛﺔﱠﻣﻠﻮ %10.9 ﺃﻥ ﻣﻨﻬﺎ ﺍﳌﻄﺒﻮﺧﺔ ﻟﻠﻌﻴﻨﺎﺕ ﺑﺎﻟﻨﺴﺒﺔ ﻭﺟﺪﺍ ﻛﲈ .ﺑﺎﻟﺴﺎﳌﻮﻧﻴﻼﺕ 12.9ﻭ ،H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺑﺎﻹﻳﴩﻳﻜﻴﺎ %20.3ﻭ ،ﺍﳌﺬﻫﺒﺔ ﺑﺎﻟﻌﻨﻘﻮﺩﻳﺎﺕ
.ﺍﳌﺬﻫﺒﺔ ﺑﺎﻟﻌﻨﻘﻮﺩﻳﺎﺕ ﺛﺔﱠﻣﻠﻮ 1.56ﻭ ،H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺑﺎﻹﻳﴩﻳﻜﻴﺎ ﺛﺔﱠﻣﻠﻮ %4.68ﻭ ،ﺑﺎﻟﺰﻭﺍﺋﻒ ﻣﻠﻮﺛﺔ %3.1ﻭ ،ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺑﺎﻹﻳﴩﻳﻜﻴﺎ
(shrekym@yahoo.com) :ﺍﻹﻟﻜﱰﻭﲏ )ﺍﻟﱪﻳﺪ ﻟﻴﺒﻴﺎ ،ﻃﺮﺍﺑﻠﺲ ،ﻃﺮﺍﺑﻠﺲ ﺟﺎﻣﻌﺔ ،ﺍﻟﺰﺭﺍﻋﺔ ﻛﻠﻴﺔ ،ﺍﻷﻏﺬﻳﺔ ﻋﻠﻮﻡ ﻗﺴﻢ1
ﻟﻴﺒﻴﺎ ،ﻃﺮﺍﺑﻠﺲ ،ﺍﻟﺘﻤﻮﻳﻨﻴﺔ ﻟﻠﺨﺪﻣﺎﺕ ﺍﻷﻭﱃ ﳎﻤﻮﻋﺔ ﴍﻛﺔ2
09/12/23 :ﺍﻟﻘﺒﻮﻝ ،09/10/28 :ﺍﻻﺳﺘﻼﻡ
1
Y.M. El Shrek, Food Science Department, Faculty of Agricultural, El Fatteh University, Tripoli, Libya.
2
M.R.M. Ali, The First Group Company to Ration Services, Tripoli, Libya.
Étude microbiologique de burgers de poulet épicés dans la ville de Tripoli (Libye)
RÉSUMÉ Nous avons évalué la qualité microbiologique de burgers de poulet épicés crus et cuits dans des
établissements de restauration traditionnelle ou de restauration rapide dans la ville de Tripoli et les environs. Au
total, 120 échantillons (64 cuits et 56 crus) ont été analysés microbiologiquement. Tous les échantillons étaient
fortement contaminés par des bactéries : 66,6 %, 25,9 %, 29,6 %, 20,3 % et 12,9 % des échantillons crus étaient
contaminés par Escherichia coli, Aeromonas spp., Staphylococcus aureus, E. coli 0157:H7 entérohémorragique
et des salmonelles, respectivement. En outre, 10,9 %, 3,1 %, 4,68 %, 3,12 % et 1,56 % des échantillons cuits
étaient contaminés par E. coli, Aeromonas spp., E. coli 0157:H7 entérohémorragique, S. aureus et des salmonelles
respectivement.
2. ﺍﳌﺘﻮﺳﻂ ﻟﴩﻕ ﺍﻟﺼﺤﻴﺔ ﺍﳌﺠﻠﺔﻋﴩ ﺍﻟﺜﺎﻣﻦ ﺍﳌﺠﻠﺪ
ﺍﻟﺴﺎﺩﺱ ﺍﻟﻌﺪﺩ
654
ﺍﳌﻘﺪﻣﺔ
ﺍﳌﻬﻤﺔ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻮﺍﺩ ﻣﻦ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻮﻡ ﺗﻌﺘﱪ
،ﺍﻟﱪﻭﺗﲔ ﻣﺼﺎﺩﺭ ﺃﻫﻢ ﻣﻦ ﻓﻬﻲ ،ﻟﻺﻧﺴﺎﻥ
ﻓﻴﺘﺎﻣﻴﻨﺎﺕ ﳎﻤﻮﻋﺔ ﻋﲆ ﺍﺣﺘﻮﺍﺋﻬﺎ ﺇﱃ ﺑﺎﻹﺿﺎﻓﺔ
ﻣﻦ ﺍﻟﻜﺜﲑ ﻭﻳﻔﻀﻞ .ﻭﺍﳊﺪﻳﺪ ﻭﺍﻟﻜﺎﻟﺴﻴﻮﻡ (B)
،ﺍﳊﻤﺮﺍﺀ ﺍﻟﻠﺤﻮﻡ ﻋﲆ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻮﻡ ﺍﳌﺴﺘﻬﻠﻜﲔ
ﺍﻟﻜﺎﻟﻮﺭﻱﻣﻦﻓﻤﺤﺘﻮﺍﻫﺎ،ﺍﻟﻄﺒﻴﺔﺍﻟﻨﺎﺣﻴﺔﻣﻦﻭﺫﻟﻚ
ﺍﻟﻠﺤﻮﻡ ﻣﻦ ﺗﻌﺘﱪ ﻓﻬﻲ ،ﺍﳊﻤﺮﺍﺀ ﺍﻟﻠﺤﻮﻡ ﻣﻦ ﺃﻗﻞ
ﲢﺪﻳﺪ ﰲ ﺍﻟﺮﺍﻏﺒﻮﻥ ﺍﻷﻓﺮﺍﺩ ﻳﺴﺘﻬﻠﻜﻬﺎ ﺍﻟﺘﻲ ﺍﳉﻴﺪﺓ
ﺍﻟﺴﻌﺮﺍﺕ ﺗﱰﺍﻭﺡ ﺣﻴﺚ ،ﺍﻟﺴﻤﻨﺔ ﻭﻣﻨﻊ ،ﺃﻭﺯﺍﳖﻢ
ﻣﻊ ﻣﻘﺎﺭﻧﺔ ﻛﺎﻟﻮﺭﻱ 130 ﺇﱃ 117 ﺑﲔ ﻣﺎ ﺍﳊﺮﺍﺭﻳﺔ
320 ﺇﱃ 180 ﺑﲔ ﻣﺎ ﺗﺘـﺮﺍﻭﺡ ﺍﻟﺘﻲ ﺍﻷﺑﻘﺎﺭ ﳊﻮﻡ
ﻟﺘﻐﺬﻳﺔ ﻛﺬﻟﻚ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻮﻡ ﺗﺼﻠﺢ ﻛﲈ .ﻛﺎﻟﻮﺭﻱ
ﺍﻹﺻﺎﺑﺔ ﺑﻌﺪ ﺍﻟﻨﻘﺎﻫﺔ ﺑﻔﺘـﺮﺓ ﻳﻤﺮﻭﻥ ﺍﻟﺬﻳﻦ ﺍﳌﺮﴇ
ﲠﺎ ﺍﻟﺪﻫﻮﻥ ﻛﻤﻴﺔ ﻻﻧﺨﻔﺎﺽ ﻭﺫﻟﻚ ،ﺑﺎﻷﻣﺮﺍﺽ
،ﺑﺮﻭﺗﲔ %23.4 ﻋﲆ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﳛﺘﻮﻱ .[1]
pH ﻗﻴﻤﺔ ﺗﻜﻮﻥ ﻛﺬﻟﻚ ،ﻣﺎﺀ %73.8 ،ﺩﻫﻦ %1.2
ﺍﻷﲪﺎﺽ ﻧﺴﺒﺔ ﺃﻥ ﻭﻳﻼﺣﻆ .6.2 ﺇﱃ 5.7 ﺑﲔ
ﺗﻌﺘﱪ ﺍﻟﻠﺤﻮﻡ ﻣﻦ ﺍﻟﻨﻮﻉ ﻫﺬﺍ ﰲ ﺍﳌﺸﺒﻌﺔ ﻏﲑ ﺍﻟﺪﻫﻨﻴﺔ
ﻧﺴﺒﺔ ﻋﲆ ﲢﺘﻮﻱ ﺍﻟﺘﻲ ﺍﻟﺪﻫﻮﻥ ﺃﻥ ﺣﻴﺚ ،ﻋﺎﻟﻴﺔ
ﻋﲆ ﺗﺴﺎﻋﺪ ﺍﳌﺸﺒﻌﺔ ﺍﻟﺪﻫﻨﻴﺔ ﺍﻷﲪﺎﺽ ﻣﻦ ﻋﺎﻟﻴﺔ
.[2] ﺍﻟﻜﻮﻟﺴﱰﻭﻝ ﺗﺮﺳﻴﺐ
ﺃﻭ ﺍﻟﺪﺟﺎﺝ ﳊﻢ ﻣﻦ ﻋﺎﺩﺓ ﺍﻷﻗﺮﺍﺹ ﻭﺗﺼﻨﻊ
ﺍﳌﻮﺍﺩ ﻭﺑﻌﺾ ﺍﻟﺘﻮﺍﺑﻞ ﺇﺿﺎﻓﺔ ﻣﻊ ،ﺍﳌﻔﺮﻭﻡ ﺍﻷﺑﻘﺎﺭ
ﻭﻣﻨﺘﺠﺎﺕ ﺍﻟﻨﺒﺎﺗﻴﺔ ﻭﺍﻟﺒـﺮﻭﺗﻴﻨﺎﺕ ﻛﺎﳌﺎﺀ ،ﺍﻷﺧﺮ
ﻫﻴﺌﺔ ﻋﲆ ﺗﺸﻜﻞ ﺃﻥ ﻗﺒﻞ ،ﻭﻏﲑﻫﺎ ﺍﳊﺒﻮﺏ
ﻣﻦ ﺫﻟﻚ ﻭﻏﲑ ﺍﻟﻠﺤﻮﻡ ﺟﻮﺩﺓ ﻭﲢﺪﺩ .ﺃﻗﺮﺍﺹ
ﺇﱃ ﹰﺔﺇﺿﺎﻓ ﺍﳌﻨﺘﺠﺔ ﻟﻸﻗﺮﺍﺹ ﺍﻟﻨﻬﺎﺋﻴﺔ ﺍﳉﻮﺩﺓ ﺍﳌﻮﺍﺩ
ﻛﲈ ،ﺍﳌﻔﺮﻭﻣﺔ ﻓﺎﻟﻠﺤﻮﻡ .ﻭﺍﻟﺘﺼﻨﻴﻊ ﺍﻟﺘﺠﻬﻴﺰ ﻃﺮﻳﻘﺔ
ﺍﳉﺮﺍﺛﻴﻢ ﻣﻦ ﻟﻠﻌﺪﻳﺪ ﹰﺍﻣﺼﺪﺭ ﺗﻌﺘﱪ ،ﻣﻌﺮﻭﻑ ﻫﻮ
H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ :ﻣﺜـﻞ ﺍﳌﻤﺮﺿـﺔ
.[3] ﻭﻏﲑﻫﺎ ﺍﻟﺬﻫﺒﻴﺔ ﻭﺍﻟﻌﻨﻘﻮﺩﻳﺔ ﻭﺍﻟﺴﺎﳌﻮﻧﻴﻼ
ﺃﺟﺮﻳﺖ ﺍﻟﺘﻲ ﺍﻟﺪﺭﺍﺳﺎﺕ ﺑﻌﺾ ﻫﻨﺎﻙ
ﻷﻗﺮﺍﺹ ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﺍﳉﻮﺩﺓ ﻋﲆ ﻟﻠﺘﻌﺮﻑ
ﺣﻮﻝ [4] ﺩﺭﺍﺳﺔ ﺃﺟﺮﻳﺖ .ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﻭﺍﻹﴍﻳﻜﻴﺔ ،ﺍﻟﺬﻫﺒﻴﺔ ﺍﻟﻌﻨﻘﻮﺩﻳﺔ ﺟﺮﺍﺛﻴﻢ ﺍﻧﺘﺸﺎﺭ
ﻭﺍﻟﻠﺤﻢﺍﳌﻔﺮﻭﻡﺍﻟﺪﻭﺍﺟﻦﳊﻢﺃﻗﺮﺍﺹﰲﺍﻟﻘﻮﻟﻮﻧﻴﺔ
ﺟﻨﻮﺏ ﰲ ﹰﺎﳐﺘﻠﻔ ﹰﺎﺳﻮﻗ 17 ﻣﻦ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﺒﻘﺮﻱ
ﻧﺴﺒﺔ ﻭﻛﺎﻧﺖ ،ﳐﺘﻠﻔﺔ ﻋﻴﻨﺔ 232 ﺃﺧﺬ ﻭﺗﻢ ﺃﻓﺮﻳﻘﻴﺎ
ﻣﻦ %74.5 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻭﺟﻮﺩ
ﻋﻴﻨﺎﺕﻣﻦ%79.1ﻭﺍﳌﻔﺮﻭﻡﺍﻟﺒﻘﺮﻱﺍﻟﻠﺤﻢﻋﻴﻨﺎﺕ
ﻓﻘﺪ ﺍﻟﺬﻫﺒﻴﺔ ﺍﻟﻌﻨﻘﻮﺩﻳﺔ ﺃﻣﺎ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﳊﻢ ﺃﻗﺮﺍﺹ ﻋﻴﻨﺎﺕ ﻣﻦ %23.4 ﺑﻨﺴﺒﺔ ﻭﺟﺪﺕ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ %39.5ﻭ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺒﻘﺮﻱ
.ﺍﳌﻔﺮﻭﻡ
ﻣﻦ ﺃﻧﻮﺍﻉ ﻋﲆ ﺑﺤﻮﺙ ﺃﺟﺮﻳﺖ [5] ﺗﺮﻛﻴﺎ ﻭﰲ
،ﺍﻷﻏﺬﻳﺔ ﻧﲈﺫﺝ ﻣﻦ ﺍﻟﻌﺪﻳﺪ ﰲ ﺍﻟﻐﺎﺯﻳﺔ ﺍﳉﺮﺍﺛﻴﻢ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﻛﺎﻧﺖ ﺿﻤﻨﻬﺎ ﻭﻣﻦ
ﻋﻴﻨﺔ 23 ﺃﺻﻞ ﻣﻦ %20 ﺃﻥ ﻭﺟﺪ ﺣﻴﺚ ،ﺍﳌﻔﺮﻭﻡ
،%86.9 ﺑﻨﺴﺒﺔ ﺃﻱ ﺍﳉﺮﺍﺛﻴﻢ ﲠﺬﻩ ﻣﺼﺎﺑﺔ ﻛﺎﻧﺖ
%67 ﺍﳌﻔﺮﻭﻡ ﺍﻟﺒﻘﺮﻱ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﰲ ﻭﻛﺎﻧﺖ
ﻣﻦ ﻋﻴﻨﺔ 59 ﺃﺻﻞ ﻣﻦ ﻣﺼﺎﺑﺔ ﻋﻴﻨﺔ 40 ﺃﻱ
ﺍﻷﻧﻮﺍﻉ ﻭﻛﺎﻧﺖ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺒﻘﺮﻱ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ
ﺍﻟﺼﻮﺑﻴــﺔ ﻭﺍﻟﻐﺎﺯﻳﺔ ﺍﳍﻮﺍﺋﻴـﺔ ﺍﻟﻐﺎﺯﻳﺔ ﻫﻲ ﺍﻟﺴﺎﺋﺪﺓ
.Aeromonas hydrophila ، A. sobira
ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﺟﻮﺩﺓ ﻋﻦ [6] ﺩﺭﺍﺳﺔ ﰲ
ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﺍﻟﻨﺎﺣﻴﺔ ﻣﻦ ﺃﺳﺒﺎﻧﻴﺎ ﰲ ﺍﳌﻔﺮﻭﻡ
ﺍﻟﺒﺎﺣﺚ ﻓﻴﻬﺎ ﻭﺍﺳﺘﺨﺪﻡ ﺳﻨﻮﺍﺕ ﺛﻼﺙ ﺍﺳﺘﻤﺮﺕ
ﻭﺍﻟﻜﺸﻒﺍﻟﻜﲇﺍﻟﻌﺪﺩﺑﺘﻘﺪﻳﺮﻗﺎﻡﺣﻴﺚ،ﻋﻴﻨﺔ559
ﻓﻮﺟﺪ،ﺍﻟﻘﻮﻟﻮﻧﻴﺔﻭﺍﳉﺮﺍﺛﻴﻢﺍﻟﺴﺎﳌﻮﻧﻴﻼﺟﺮﺍﺛﻴﻢﻋﻦ
ﺣﻴﺚ ،ﺍﻟﺼﺤﻲ ﻟﻠﻘﺎﻧﻮﻥ ﻣﻄﺎﺑﻘﺔ ﻏﲑ ﻋﻴﻨﺔ 239 ﺃﻥ
،012/ﻏﺮﺍﻡ × 5.0 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﻛﺎﻥ
ﺍﻟﻜﲇ ﻭﺍﻟﻌﺪﺩ ،ﻣﻨﻬﺎ %12 ﰲ ﻛﺎﻧﺖ ﻭﺍﻟﺴﺎﳌﻮﻧﻴﻼ
ﻏﺮﺍﻡ ﻟﻜﻞ ﻣﺰﺭﻋﺔ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 10 × 5 ﻛﺎﻥ
ﻋﻤﻠﻮﺍ [7] ﺃﺧﺮ ﺩﺭﺍﺳﺔ ﻭﰲ ()ﻭ.ﺕ.ﻡ/ﻏﺮﺍﻡ
ﺟﺮﺍﺛﻴﻢ ﻋﲆ ﺍﳊﺮﺍﺭﻳﺔ ﺍﳌﻌﺎﻣﻠﺔ ﺗﺄﺛﲑ ﻣﻌﺮﻓﺔ ﻋﲆ
ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ
ﺍﻷﻗﺮﺍﺹ ﺑﺤﻘﻦ ﻗﺎﻣﻮﺍ ﺣﻴﺚ ﺍﳌﻔـﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴـﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺑﺠﺮﺍﺛﻴـﻢ
ﻭﻛﺎﻧﺖ ﺩﻗﺎﺋﻖ 4 ﺇﱃ 2.25 ﺑﲔ ﻣﺎ ﳌﺪﺓ ﻭﻃﻬﻴﻬﺎ
ﺑﻌﺪ .ﻣﺌﻮﻳﺔ ﺩﺭﺟﺔ 137 ﺍﻟﺪﺍﺧﻠﻴﺔ ﺍﳊﺮﺍﺭﺓ ﺩﺭﺟﺔ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻋﻦ ﺍﻟﻜﺸﻒ ﺗﻢ ﺫﻟﻚ
tryptic soy agar ﺑﻴﺌﺔ ﺑﻮﺍﺳﻄﺔ H7:0157
ﻓﻜﺎﻧﺖ sorbitol MacConkey agar ﻭﻛﺬﻟﻚ
ﺍﳊﺮﺍﺭﻳﺔ ﺍﳌﻌﺎﻣﻠﺔ ﺃﻥ ﻳﻌﻨﻲ ﻭﻫﺬﺍ ﺳﺎﻟﺒﺔ ﺍﻻﺧﺘﺒﺎﺭﺍﺕ
ﺟﺮﺍﺛﻴﻢ ﻋﲆ ﺍﻟﻘﻀﺎﺀ ﻳﻤﻜﻨﻬﺎ ﺍﳌﻄﺎﻋﻢ ﰲ ﺍﳉﻴﺪﺓ
.H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻭﲤﺜﻞ
،ﺍﳌﺪﳑﺎﻥ ﻭﺍﻟﺒﻮﻝ ﺍﻹﺳﻬﺎﻝ ﺐﱢﺒﹸﺴﺗ ﺍﻟﺘﻲ ،H7:0157
ﺍﻟﺮﺋﻴﴘﺍﻟﻌﺎﻣﻞ،ﱢﲔﻨﻭﺍﳌﺴﺍﻷﻃﻔﺎﻝﻟﺪ ﹰﺎﺧﺼﻮﺻ
ﻭﺫﻟﻚ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﻃﺮﻳﻖ ﻋﻦ ﻟﻠﻌﺪﻭ
ﺍﻟﻌﴩ ﺧﻼﻝ ﻧﴩﺕ ﺍﻟﺘﻲ ﺍﻟﺘﻘﺎﺭﻳﺮ ﻟﺒﻌﺾ ﹰﺎﻭﻓﻘ
.[10-8] ﺍﻷﺧﻴـﺮﺓ ﺳﻨـﻮﺍﺕ
ﺟﻮﺩﺓ ﻋﲆ ﺍﻟﺘﻌﺮﻑ ﺇﱃ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﲥﺪﻑ
ﰲ ﺇﻋﺪﺍﺩﻫﺎ ﻳﺘﻢ ﺍﻟﺘﻲ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﺟﺎﺝ ﳊﻢ ﺃﻗﺮﺍﺹ
ﻣﺪﻳﻨﺔﻧﻄﺎﻕﺩﺍﺧﻞﺍﻟﻮﺍﻗﻌﺔﻭﺍﳌﻄﺎﻋﻢﺍﳌﻘﺎﻫﻲﺑﻌﺾ
،ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﺍﻟﻨﺎﺣﻴﺔ ﻣﻦ ﻭﺫﻟﻚ ،ﻃﺮﺍﺑﻠﺲ
ﺍﻟﺼﺤﻴﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﻣﻄﺎﺑﻘﺘﻬﺎ ﻣﺪ ﻣﻦ ﻟﻠﺘﺄﻛﺪ
ﺿﺔﹺﺮﹾﻤﹸﳌﺍ ﺍﻟﺒﻜﺘﲑﻳﺎ ﺑﻌﺾ ﻭﺟﻮﺩ ﻋﻦ ﻭﺍﻟﻜﺸﻒ
.ﻓﻴﻬﺎ
ﻭﺍﻟﻄﺮﻕ ﺍﳌﻮﺍﺩ
ﺯﻧﺔ ،ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﺟﺎﺝ ﳊﻢ ﺃﻗﺮﺍﺹ ﲨﻌﺖ
ﺍﺧﺘﲑﺕ ﺍﻟﺘﻲ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﻄﺒﻮﺧﺔ ﻏﺮﺍﻡ 45
ﺍﻟﴪﻳﻌﺔ ﺍﻷﻃﻌﻤﺔ ﻭﳏﻼﺕ ﺍﳌﻄﺎﻋﻢ ﰲ ﻋﺸﻮﺍﺋﻴﺎ
،ﻭﺿﻮﺍﺣﻴﻬﺎ ﻃﺮﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﰲ ﳐﺘﻠﻔﺔ ﺑﻤﻨﺎﻃﻖ
ﺍﻟﻌﻴﻨﺎﺕ ﻋﺪﺩ ﻭﺑﻠﻎ .ﻓﻴﻬﺎ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﳉﻮﺩﺓ ﻟﺘﻤﺜﻞ
ﻣﻄﺒﻮﺧﺔ ﻏﲑ ﻋﻴﻨﺔ 56) ﻋﺸﻮﺍﺋﻴﺔ ﻋﻴﻨﺔ 120
ﻋﺎﺯﻟﺔ ﺣﺎﻓﻈﺔ ﰲ ﻧﻘﻠﺖ ﺛﻢ .(ﻣﻄﺒﻮﺧﺔ ﻋﻴﻨﺔ 64ﻭ
ﻭﺻﻮﳍﺎ ﺣﺘﻰ ﺍﻟﺜﻠﺞ ﻣﻦ ﻗﻄﻊ ﻋﲆ ﲢﺘﻮﻱ ﻟﻠﺤﺮﺍﺭﺓ
.ﲨﻌﻬﺎ ﻣﻦ ﺳﺎﻋﺔ ﻧﺼﻒ ﺧﻼﻝ ﺍﳌﺨﺘﱪ ﺇﱃ
ﻟﻠﺘﺤﻠﻴﻞ ﺍﻟﻌﻴﻨﺎﺕ ﲡﻬﻴﺰ
ﳊـﻢ ﺃﻗـﺮﺍﺹ ﻣـﻦ ﻣﺘﺠﺎﻧﺴـﺔ ﻋﻴﻨﺔ ﺇﻋﺪﺍﺩ ﺗـﻢ
ﻣﻨﻬـﺎ ﻏـﻢ 15 ﻭﻧﻘـﻞ ،ﺍﳌﻔـﺮﻭﻡ ﺍﻟﺪﺟﺎﺝ
ﻱﱢﹶﺬﻐﹸﺍﻟـﻤ ﺍﳌـﺮﻕ ﺑﻴﺌـﺔ ﻣـﻦ ﻣـﻞ 135 ﺇﻟـﻰ
ﺯﺟﺎﺟﻴﺔ ﻵﻟﺊ ﻭﲠﺎ ﺍﳌﻌﻘﻤﺔ (nutrient broth)
ﻣﻦ ﺳﻠﺴﻠﺔ ﺃﺟﺮﻳﺖ ﺫﻟﻚ ﻭﺑﻌﺪ ،ﺍﳊﺠﻢ ﺻﻐﲑﺓ
.ﺍﻟﻌﴩﻳﺔ ﺍﻟﺘﺨﻔﻴﻔﺎﺕ
ﺍﳊﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ
ﺑﺎﺳﺘﻌﲈﻝ ﺍﳊﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ ﺗﻢ
ﺩﺭﺟﺔ ﰲ ﹶﺖﻨ ﹺﻀ ﹸﻭﺣ ﻱﱢﹶﺬﻐﹸﺍﻟـﻤ ﺍﳌﺮﻕ ﺖﹶﺒﺴﺘﻨﹸﻣ
.[11] ﺳﺎﻋﺔ 48 73˚ﳌﺪﺓ ﺣـﺮﺍﺭﺓ
ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ
ﻃﺮﻳﻖ ﺧﻼﻝ ﻣﻦ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ ﺗﻢ
most probable number ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ
ﻛﻮﻧﻜﻲ ﻣﺎﻙ ﻣـﺮﻕ ﺑﻴﺌـﺔ ﺑﺎﺳﺘﻌﻤـﺎﻝ ﻭﺫﻟﻚ
ﺩﺭﺟﺔ ﰲ ﹶﺖﻨ ﹺﻀ ﹸﻭﺣ (MacConkey broth)
.[3] ﺳﺎﻋﺔ 48 - 24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ
ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ
ﻭﺫﻟﻚ ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ ﻃﺮﻳﻘﺔ ﺍﺗﺒﺎﻉ ﺗﻢ
ﺍﻟﺼﻔﺮﺍﺀ ﻣﻊ ﺍﻟﻼﻣﻌﺔ ﴬﺓﹸﺍﻟـﺨ ﻕ ﹶﺮﹶﻣ ﺑﺎﺳﺘﻌﲈﻝ
ﰲ ﹶﺖﻨ ﹺﻀ ﹸﻭﺣ brilliant green bile broth
ﲪﺎﻡ ﰲ ﺳﺎﻋﺔ 24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ 44.5 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ
.[3]
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻭﺟﻮﺩ ﻋﻦ ﺍﻟﻜﺸﻒ
O157 :H7 Escherichia coli
ﻣﻦ ﺍﳌﺘﺒﻘﻲ (1-
10) ﺍﻟﺘﺨﻔﻴﻒ ﳏﻠﻮﻝ ﺍﺳﺘﻌﻤﻞ
ﺍﳉﺮﺍﺛﻴـﻢ ﻋـﺪﺩ ﺗﻘﺪﻳﺮ ﰲ ﺍﳌﺴﺘﺨﺪﻣﺔ ﺍﻟﻌﻴﻨﺔ
ﰲ ﺳﺎﻋﺎﺕ 4 ﳌـﺪﺓ ﹶﺖﻨ ﹺﻀ ﹸﻭﺣ ﺍﳊﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ
ﺫﻟﻚ ﺑﻌﺪ ﺛﻢ ،ﻹﻧﻌﺎﺷﻬﺎ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ
ﻛﻮﻧﻜﻲ ﻣﺎﻙ ﺃﻏﺎﺭ ﺑﻴﺌﺔ ﺳﻄﺢ ﻋﲆ ﺍﻟﺘﺨﻄﻴﻂ ﺗﻢ
ﻛﻮﻧﻜﻲ ﻣﺎﻙ ﻭﺃﻏﺎﺭ MacConkey agar
ﰲ sorbitol MacConkey agar ﺑﺎﻟﺴﻮﺭﺑﻴﺘﻮﻝ
3. EMHJ • Vol. 18 No. 6 • 2012 Eastern Mediterranean Health Journal
La Revue de Santé de la Méditerranée orientale
655
ﺍﻟﻨﻤﻮﺫﺟﻴﺔﺍﳌﺴﺘﻌﻤﺮﺍﺕﻭﺍﺳﺘﺨﺪﻣﺖ.ﺑﺘـﺮﻱﺃﻃﺒﺎﻕ
triple sugar iron agar ﺍﳉﺮﺍﺛﻴﻢﺗﻠﻘﻴﺢﰲﺍﳌﺘﻜﻮﻧﺔ
AP120E ﻭﻃﻘﻢﻣﻴﲇﺑﻴﺌﺔﺍﺳﺘﻌﻤﻠﺖﺛﻢ،ﺍﻷﻧﺎﺑﻴﺐﰲ
ﻋﲆ ﻟﻠﺘﻌﺮﻑ bioMérieux ﴍﻛﺔ ﺻﻨﻊ ﻣﻦ
ﻳﺔﺪﱢ ﹺﺍﻟﻀﺍﳌﺼﻮﻝﺍﺳﺘﺨﺪﻣﺖﻛﲈ.[12]ﺍﳌﻌﺰﻭﻻﺕ
ﴍﻛﺔ ﺻﻨﻊ ﻣﻦ E. coli H7:0157 antisera
ﺃﻥ ﻣﻦ ﻗﺎﻃﻊ ﺑﺸﻜﻞ ﻟﻠﺘﺄﻛﺪ Eurobio
ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻫﻲ isolates ﺩﺍﺕ ﹶﺮﹾﻔﹶﺘ ﹾﺴﹸﺍﻟـﻤ
.ﺍﳌﻤﺮﺿﺔ E. coli H7:0157 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ
ﺍﻟﺬﻫﺒﻴﺔ ﺍﻟﻌﻨﻘﻮﺩﻳﺔ ﺟﺮﺍﺛﻴﻢ ﻭﺟﻮﺩ ﻋﻦ ﺍﻟﻜﺸﻒ
Staphylococcus aureus
ﻣﻦ ﺍﳌﺘﺒﻘﻲ (1-
10) ﺍﻟﺘﺨﻔﻴـﻒ ﳏﻠـﻮﻝ ﺍﺳﺘﻌﻤـﻞ
ﺍﳉﺮﺍﺛﻴـﻢ ﻋـﺪﺩ ﺗﻘﺪﻳـﺮ ﰲ ﺍﳌﺴﺘﺨﺪﻣـﺔ ﺍﻟﻌﻴـﻨﺔ
ﰲ ﺳﺎﻋﺎﺕ 4 ﳌــﺪﺓ ﹶﺖـﻨ ﹺﻀ ﹸﻭﺣ ﺍﳊﻴـﺔ ﺍﳍﻮﺍﺋﻴـﺔ
ﺧﻄﻄﺖ ﺛﻢ ،ﻹﻧﻌﺎﺷﻬﺎ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ
ﺃﻃﺒﺎﻕ ﰲ mannitol salt agar ﺑﻴﺌﺔ ﺳﻄﺢ ﻋﲆ
ﳌﺪﺓ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ ﰲ ﹶﺖﻨ ﹺﻀ ﹸﻭﺣ ،ﺑﺘـﺮﻱ
ﺍﻟﺬﻫﺒﻴﺔ ﺍﳌﺴﺘﻌﻤﺮﺍﺕ ﻧﺖﱢﻮﹸﻟﻭ ،ﺳﺎﻋﺔ 48-24
ﺍﻟﻐﺮﺍﻡ ﺑﻄﺮﻳﻘﺔ ﺍﳌﺘﻜﻮﻧﺔ (ﺍﻟﻠﻮﻥ )ﺻﻔﺮﺍﺀ ﺑﺎﻟﻠﻮﻥ
ﻭﻋﻨﻘﻮﺩﻳﺔ ﻥﹼﺍﳌﻠﻮ ﳍﺬﺍ ﻣﻮﺟﺒﺔ ﺃﳖﺎ ﻣﻦ ﻟﻠﺘﺄﻛﺪ
catalase ﺍﻟﻜﺎﺗﺎﻻﺯ ﺍﺧﺘﺒﺎﺭ ﺇﺟﺮﺍﺀ ﻭﺗﻢ ،ﺍﻟﺸﻜﻞ
coagulase ()ﻛﻮﺍﻏـﻮﻻﺯ ـﺮﺓﱢﺜﺍﳌﺨ ﻭﺍﺧﺘﺒـﺎﺭ
ﻫـﻲ isolates ﺩﺍﺕ ﹶﹾﺮـﹶﻔﺘ ﹾﺴﹸﺍﻟـﻤ ﺃﻥ ﻣـﻦ ﻟﻠﺘﺄﻛـﺪ
.[11] ﺿﺔﹺﺮﹾﻤﹸﳌﺍ S. aureus ﺟﺮﺍﺛﻴـﻢ
Aeromonas ﺍﻟﻐﺎﺯﻳﺔ ﺟﺮﺍﺛﻴﻢ ﻭﺟﻮﺩ ﻋﻦ ﺍﻟﻜﺸﻒ
ﳍﺬﺍ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﲡﻬﻴﺰ ﺗﻢ
ﺍﳌﺘﺠﺎﻧﺴﺔ ﺍﻟﻌﻴﻨﺔ ﻣﻦ ﻏﻢ 15 ﺑﺈﺿﺎﻓﺔ ﺍﻻﺧﺘﺒﺎﺭ
ﺍﻟﻘﻠﻮﻱ ﺍﻟﺒـﺒﺘﻮﻥ ﻣﺎﺀ ﹶﺒﺖﻨﺴﺘﹸﻣ ﻣﻦ ﻣﻞ 135 ﺇﱃ
ﺩﻭﺭﻕ ﰲ ﺍﳌﻌﻘﻤﺔ alkaline peptone water
ﰲﺍﻟﺪﻭﺭﻕﻦ ﹺﻀ ﹸﻭﺣ،ﺯﺟﺎﺟﻴﺔﻵﻟﺊﻣﻊﺯﺟﺎﺟﻲ
ﻭﻋﻘﺐ .ﺳﺎﻋﺔ 24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ
ﺃﻏﺎﺭ ﹶﺒﺖﻨﺴﺘﹸﻣ ﺳﻄﺢ ﻋﲆ ﺍﻟﺘﺨﻄﻴﻂ ﺗﻢ ﺫﻟﻚ
ampicillin blood agar ﻭﺍﻟﺒﻨﺴﻠﲔ ﺍﻟﺪﻡ
ﺍﳊﻴﻮﻱ ﺍﳌﻀﺎﺩ ﺗﺮﻛﻴﺰ ﻭﻛﺎﻥ ﺑﺘـﺮﻱ ﺃﻃﺒﺎﻕ ﰲ
ﻭﺣﻀﻨﺖ ،ﻣﻴﻜﺮﻭﻏﺮﺍﻡ/ﻣﻞ 30 ﺇﻣﺒﻴﺴﻠﲔ
48 – 24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ ﰲ
oxidase ﺍﻷﻭﻛﺴﻴﺪﺍﺯ ﺍﺧﺘﺒﺎﺭ ﻭﺃﺟﺮﻱ ،ﺳﺎﻋﺔ
ﹶﻨﺒﺖﺘ ﹾﺴﹸﺍﻟـﻤ ﺳﻄﺢ ﻋﲆ ﺍﳌﺘﻜﻮﻧﺔ ﻟﻠﻤﺴﺘﻌﻤﺮﺍﺕ
ﲢﻠـﻞ ﻋﲆ ﺗـﺪﻝ ﲠﺎﻟـﺔ ﻭﳏﺎﻃﺔ ﺃﺑﻴﺾ ﻟﻮﳖﺎ ﺍﻟﺘﻲ
ﺍﳌﻮﺟﺒـﺔ ﺍﳌﺴﺘﻌﻤـﺮﺍﺕ ﻭﺍﺳﺘﺨﺪﻣـﺖ .ﺍﻟـﺪﻡ
ﺑﻴﺌﺔ ﺣﻘﻦ ﰲ oxidase ﺍﻷﻭﻛﺴﻴـﺪﺍﺯ ﻻﺧﺘﺒـﺎﺭ
ﺍﳌﺴﺘﻌﻤﺮﺍﺕ ﺍﺳﺘﺨﺪﻣﺖ i.[13٫12] EMP
ﺍﻹﺳﻜﻮﻟﲔ ﹶﺒﺖﻨﺴﺘﹸﻣ ﳊﻘﻦ ﺍﻟﻨﻤﻮﺫﺟﻴﺔ
AP120NE ﻃﻘﻢ ﺍﺳﺘﻌﲈﻝ ﺇﱃ ﺑﺎﻹﺿﺎﻓﺔ Esculin
ﻋﲆ ﻟﻠﺘﻌﺮﻑ bioMérieux ﴍﻛﺔ ﺻﻨﻊ ﻣﻦ
[14] ﺔﱠﻳﺍﻟﻐﺎﺯ ﳉﻨﺲ ﺍﳌﺨﺘﻠﻔﺔ ﺍﻷﻧﻮﺍﻉ
(Salmonella) ﺍﻟﺴﺎﳌﻮﻧﻴﻼ ﺑﻜﺘﲑﻳﺎ ﻋﻦ ﺍﻟﻜﺸﻒ
ﻋﻨﺪ (1-
10) ﳏﻠﻮﳍﺎ ﻣﻊ ﺍﻟﻌﻴﻨﺔ ﲢﻀﲔ ﻋﻘﺐ
ﺳﺎﻋﺔ 24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ ﺩﺭﺟﺔ
ﻭﺳﻂ ﻣﻦ ﻣﻞ 10 ﺣﴬ ،ﺍﻹﻧﻌﺎﺵ ﻋﻤﻠﻴﺔ ﻹﺟﺮﺍﺀ
ﻧﻘﻞ ﺗﻢ ﺑﻌﺪﻫـﺎ .salanite-F-broth [15]
ﺃﻧﺒﻮﺑﺔ ﺇﱃ ﻭﺃﺿﻴﻒ ﺍﻟﻌﻴﻨﺔ ﳏﻠﻮﻝ ﻣﻦ ﻣﻞ 1
ﺩﺭﺟﺔ ﻋﻨﺪ ﻭﺣﻀﻨﺖ ،salanite-F-broth
ﺃﺧﺬﺕ ﺛﻢ ،ﺳﺎﻋﺔ 24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ 37 ﺣﺮﺍﺭﺓ
ﺍﻟﺴﻄﺢ ﺃﻋﲆ ﻣﻦ ﺍﻟﻌﻘﺪﺓ ﺫﺍﺕ ﺍﻟﺰﺭﻉ ﺑﺈﺑﺮﺓ ﻣﺴﺤﺔ
(SSA)ﻭﺳﻂ ﻋﲆ ﻭﺧﻄﻄﺖ ،ﺍﻷﻧﺒﻮﺏ ﺑﺪﺍﺧﻞ
ﻭﺣﻀﻨﺖ salmonella shigella agar [15]5
ﺣﺎﻟﺔﰲ،ﺳﺎﻋﺔ24ﳌﺪﺓﻣﺌﻮﻳﺔ37ﺣﺮﺍﺭﺓﺩﺭﺟﺔﻋﻨﺪ
ﻭﻋﺪﻡﺍﻟﻼﻛﺘﻮﺯﻟﺴﻜﺮﳐﻤﺮﺓﻏﲑﻣﺴﺘﻌﻤﺮﺍﺕﺗﻜﻮﻥ
ﺑﺎﺳﺘﺨﺪﺍﻡ ﻓﺖ ﱢﹸﺮﻋﻭ ﻟﺖﹺﹸﺰﻋ ،ﺍﻟﻮﺭﺩﻱ ﺍﻟﻠﻮﻥ ﺗﻜﻮﻥ
ﺃﻧﺎﺑﻴﺐ ﺑﻮﺍﺳﻄﺔ ﺍﳊﻴﻮﻳﺔ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﻻﺧﺘﺒﺎﺭﺍﺕ
ﺍﺧﺘﺒﺎﺭ ﳍﺎ ﺃﺟﺮﻱ ﺛﻢ ،(TSIA) ﺍﳊﺪﻳﺪ ﺛﻼﺛﻲ ﺳﻜﺮ
ﺍﳊﺮﻛﺔ ﻭﺍﺧﺘﺒﺎﺭ ،ﺍﻟﻴﻮﺭﻳﺰ ﻭﺍﺧﺘﺒﺎﺭ tests IMViC
ﻭﺳﻂﺃﻃﺒﺎﻕﻋﲆﺧﻄﻄﺖﻭﻛﺬﻟﻚSIM ﻭﺳﻂﻋﲆ
ﻋﻨﺪ ﻭﺍﻷﻃﺒﺎﻕ ﺍﻷﻧﺎﺑﻴﺐ ﻭﺣﻀﻨﺖ citrate agar
ﺃﺧﺬﺕﺛﻢﻭﻣﻦﺳﺎﻋﺔ24ﳌﺪﺓﻣﺌﻮﻳﺔ37ﺣﺮﺍﺭﺓﺩﺭﺟﺔ
ﻭﺳﻂ ﻋﲆ ﻭﺧﻄﻄﺖ ﺍﳌﺴﺘﻌﻤﺮﺍﺕ ﺃﺣﺪ ﻣﻦ ﺃﻋﺰﻭﻟﺔ
24 ﳌﺪﺓ ﻣﺌﻮﻳﺔ 37 ﻋﻨﺪ ﻭﺣﻀﻨﺖ nutrient agar
E Api ﺍﺧﺘﺒﺎﺭﺍﺕ ﳍﺎ ﺃﺟﺮﻱ ﻭﻣﻨﻬﺎ ،ﻟﻺﻧﻌﺎﺵ ﺳﺎﻋﺔ
ﺳﺎﳌﻮﻧﻴﻼ ﺑﻜﺘﲑﻳﺎ ﻫﻲ ﺍﻹﻋﺰﻭﻟﺔ ﺃﻥ ﻣﻦ ﻟﻠﺘﺄﻛﺪ 20
.[16] ﺍﻟﺸﻴﻐﻴﻠﺔ ﺃﻭ
ﻭﺍﳌﻨﺎﻗﺸﺔ ﺍﻟﻨﺘﺎﺋﺞ
ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﻣﺘﻮﺳﻂ ﺃﻥ (1) ﺍﳉﺪﻭﻝ ﻣﻦ ﻳﺘﺒﲔ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ
ﺗﻜﻮﻳﻦﻭﺣﺪﺓ7
10×1.7ﻛﺎﻥﺍﳌﻄﺒﻮﺧﺔﻭﻏﲑﺍﳌﺘﺒﻠﺔ
× 2.4 ﺑﲔ ﻣﺎ ﻳﱰﺍﻭﺡ ﺍﳌﺪ ﻭﺃﻥ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ
/ﻣﺴﺘﻌﻤﺮﺓ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 8
10 × 1.4 ﺇﱃ 5
10
ﺍﻟﺘﻲ ﺍﳌﻨﺎﻃﻖ ﺑﲔ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﻫﻨﺎﻙ ﻭﺃﻥ .ﻏﻢ
ﺍﳉﺪﻭﻝﰲﻣﻮﺿﺢﻛﲈﺍﻟﺪﺭﺍﺳﺔﻫﺬﻩﻋﻠﻴﻬﺎﺃﺟﺮﻳﺖ
ﻧﺘﺎﺋﺞ ﻣﻊ ﻣﻘﺎﺭﺑﺔ ﺟﺎﺀﺕ ﺍﻟﻨﺘﺎﺋﺞ ﻫﺬﻩ ﺇﻥ .(1)
ﻛﺎﻥ ﺣﻴﺚ [3] (2008 ﻭﳎﻤﻮﻋﺘﻪ )ﺍﻟﴩﻳﻚ
ﺃﻗﺮﺍﺹ ﰲ ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﻣﺘﻮﺳﻂ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺒﻘﺮﻱ ﺍﻟﻠﺤﻢ
ﻭﺃﻥ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 7
10 × 5.5
8
10× 5.4 ﺇﱃ 4
10 × 9.4 ﺑﲔ ﻣﺎ ﻳﱰﺍﻭﺡ ﺍﳌﺪ
ﺳﺒﺐ ﻳﻌﻮﺩ ﻭﻗﺪ .ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ
ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ ﺍﳍﻮﺍﺋﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺍﺭﺗﻔﺎﻉ
ﺗﺪﲏ ﺇﱃ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
ﻭﺍﻟﺘﻮﺍﺑﻞ ﺍﳌﻔﺮﻭﻡ ﻟﻠﺤﻢ ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﺍﳉﻮﺩﺓ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﺻﻨﺎﻋﺔ ﰲ ﺍﳌﺴﺘﺨﺪﻡ ﻭﺍﳌﺎﺀ
(1985 ﻭﳎﻤﻮﻋﺘﻪ )ﺍﻟﴩﻳﻚ ﺩﺭﺍﺳﺔ ﻭﰲ .ﺍﳌﻔﺮﻭﻡ
ﺍﳌﻴﻜﺮﻭﰊ ﺍﻟﺘﻠﻮﺙ ﺣﺠﻢ ﺣﻮﻝ ﺃﺟﺮﻳﺖ [10]
ﻋﲆ (ﺍﳌﻔﺮﻭﻡ )ﺍﻟﻠﺤﻢ ﺍﻷﻗﺮﺍﺹ ﻣﻜﻮﻧﺎﺕ ﻷﺣﺪ
ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺃﻥ ﺗﺒﲔ ﻃﺮﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﻣﺴﺘﻮ
7
10×5.1ﺇﱃ3
10×5.2ﺑﲔﻣﺎﻳﱰﺍﻭﺡﺍﳍﻮﺍﺋﻴﺔ
ﰲ ﺍﻟﺰﻳﺎﺩﺓ ﻫﺬﻩ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ
ﻣﻼﻣﺴﺔ ﺇﱃ ﹰﺎﺭﺍﺟﻌ ﺳﺒﺒﻬﺎ ﻳﻜﻮﻥ ﺭﺑﲈ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
ﹰﺔﺧﺎﺻ ﺍﻟﺬﺑﺢ ﻋﻤﻠﻴﺔ ﺃﺛﻨﺎﺀ ﻟﻠﺪﻡ ﺍﻟﺬﺑﻴﺤﺔ ﺳﻄﺢ
،ﺍﻟﻐﺴﻴﻞ ﰲ ﺍﳌﺎﺀ ﺍﺳﺘﻌﲈﻝ ﰲ ﺍﻟﻮﺍﺿﺢ ﺍﻟﺘﺤﻔﻆ ﻣﻊ
ﻭﺇﲤﺎﻡ ﺍﻷﺣﺸﺎﺀ ﻧﺰﻉ ﺍﻟﺸﺎﺋﻌﺔ ﺍﻷﺧﻄﺎﺀ ﻣﻦ ﹰﺎﻭﺃﻳﻀ
ﲤﺰﻳﻖ ﻳﺘﻢ ﺍﻷﺣﻴﺎﻥ ﻣﻦ ﻛﺜﲑ ﻓﻔﻲ ،ﺍﻟﺘﺠﻮﻳﻒ ﻋﻤﻠﻴﺔ
،ﺍﻟﺬﺑﺎﺋﺢ ﻟﺴﻄﺢ ﺍﻟﻔﻀﻼﺕ ﻭﻣﻼﻣﺴﺔ ﺍﻷﺣﺸﺎﺀ
ﻋﻦ ﺍﻟﻨﺎﺗﺞ ﺍﻟﻌﺮﴈ ﺍﻟﺘﻠﻮﺙ ﺣﺪﻭﺙ ﻛﺬﻟﻚ
ﻣﺜﻞ ﺍﳌﻌﺪﺍﺕ ﻧﻔﺲ ﻭﺍﺳﺘﻌﲈﻝ ﺍﻷﺷﺨﺎﺹ ﻣﻼﻣﺴﺔ
ﺩﻭﻥ ﺍﻟﺘﺠﻬﻴﺰ ﻋﻤﻠﻴﺎﺕ ﻣﺮﺍﺣﻞ ﲨﻴﻊ ﰲ ﺍﻟﺴﻜﺎﻛﲔ
ﺃﺣﻮﺍﺽ ﰲ ﻏﺴﻠﻬﺎ ﺃﻭ ،ﺍﻷﺣﻴﺎﻥ ﺃﻏﻠﺐ ﰲ ﻏﺴﻠﻬﺎ
ﻭﻻ ﻣﻄﻬﺮﻩ ﻣﻮﺍﺩ ﺃﻱ ﻋﲆ ﲢﺘﻮﻱ ﻭﻻ ﺑﺎﺭﺩ ﻣﺎﺀ ﲠﺎ
.ﻃﻮﻳﻠﺔ ﻓﱰﺓ ﺑﻌﺪ ﺇﻻ ﻣﻴﺎﻫﻬﺎ ﺗﻐﻴﲑ ﻳﺘﻢ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﳌﻨﺎﻃﻖ ﺣﺴﺐ ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﻟﻠﻌﺪﺩ ﻭﺍﻟﻌﻠﻴﺎ ﺍﻟﺪﻧﻴﺎ ﺍﻟﺘﻠﻮﺙ ﻭﺣﺪﻭﺩ ﺍﻟﻌﺎﻣﺔ ﺍﳌﺘﻮﺳﻄﺎﺕ 1 ﺟﺪﻭﻝ
ﺍﻻﺧﺘﺒﺎﺭ ﻧﻮﻉ
(ﻣﻄﺒﻮﺧﺔ )ﻏﲑ
ﻭﺍﳌﺘﻮﺳﻄﺎﺕ ﺍﳊﺪﻭﺩﺍﻟﻌﻴﻨﺎﺕ ﺇﲨﺎﱄﺍﳌﺪﻳﻨﺔ ﻭﺳﻂﻗﺮﻗﺎﺭﺵﺍﻟﻈﻬﺮﺓﺍﻟﴩﻗﻴﺔ ﺍﳍﻀﺒﺔ
ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
ﺍﳍﻮﺍﺋﻴﺔ
(ﻏﻢ /ﻡ .)ﻭ.ﺕ
ﺍﳌﺘﻮﺳﻂ7
10 × 1.77
10 × 2.5acd*7
10 × 2.7acd*6
10 × 4.7c*6
10 × 7.9d*
ﺍﻷﻋﲆ ﺍﳊﺪ8
10 × 1.47
10 × 5.88
10 × 1.46
10 × 8.67
10 × 2.9
ﺍﻷﺩﻧﻰ ﺍﳊﺪ5
10 × 2.45
10 × 3.45
10 × 2.56
10 × 1.95
10 × 2.4
.(P ≥ 0.05) ﻣﻌﻨﻮﻱ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﺑﻴﻨﻬﺎ ﺍﻟﻮﺍﺣﺪ ﺍﻟﺼﻒ ﰲ ﳐﺘﻠﻔﺔ ﺣﺮﻭﻑ ﲢﻤﻞ ﺍﻟﺘﻲ ﺍﳌﺘﻮﺳﻄﺎﺕ*
4. ﺍﳌﺘﻮﺳﻂ ﻟﴩﻕ ﺍﻟﺼﺤﻴﺔ ﺍﳌﺠﻠﺔﻋﴩ ﺍﻟﺜﺎﻣﻦ ﺍﳌﺠﻠﺪ
ﺍﻟﺴﺎﺩﺱ ﺍﻟﻌﺪﺩ
656
ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﳌﻮﺍﺻﻔﺔ ﻣﴩﻭﻉ ﺍﻋﺘﲈﺩ ﻟﻌﺪﻡ ﹰﺍﻧﻈﺮ
ﻫﺬﻩ ﺇﻋﺪﺍﺩ ﳊﲔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻠﻴﺒﻴﺔ
ﺍﳊﺼﻮﻝ ﺗﻢ ﺍﻟﺘﻲ ﺍﻟﻨﺘﺎﺋﺞ ﻣﻘﺎﺭﻧﺔ ﺗﻢ ﻓﻘﺪ ،ﺍﻟﺪﺭﺍﺳﺔ
ﺍﳌﻮﺍﺻﻔﺎﺕﺑﻌﺾﻣﻊﺍﻟﺪﺭﺍﺳﺔﻫﺬﻩﺧﻼﻝﻣﻦﻋﻠﻴﻬﺎ
،)ﻏﻨﻴﻢ ﺍﳌﴫﻳﺔ ﺍﳌﻮﺍﺻﻔﺔ ﻭﻣﻨﻬﺎ ﺍﻟﻌﺎﳌﻴﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ
ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﻳﺰﻳﺪ ﺃﻻ ﻋﲆ ﺗﻨﺺ ﺍﻟﺘﻲ (1992
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ
ﻭﺣﺪﺓ 5
10 × 1.0 ﻋﻦ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ
ﺍﻟﺪﺭﺍﺳﺔ ﺃﻇﻬﺮﺕ ﻛﺬﻟﻚ .ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ
ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﻣﻦ %90 ﺇﻥ
ﻟﻠﻤﻮﺍﺻﻔﺔ ﻣﻄﺎﺑﻘﺔ ﻏﲑ ﻛﺎﻧﺖ ،ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ
ﻭﺣﺪﺓ 510 × 1.0 ﻣﻦ ﺃﻛﺜﺮ ﻛﺎﻧﺖ ﺣﻴﺚ ﺍﳌﴫﻳﺔ
ﻭﳎﻤﻮﻋﺘﻪ ﻓﻠﻴﺲ ﺃﺷﺎﺭ .ﻛﲈ ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ
ﻳﺸﻜﻞ ﹰﺎﻋﻤﻮﻣ ﺍﳌﺒﺪﺋﻲ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﺃﻥ ﺇﱃ [17]
ﺍﻟﻜﺎﺋﻨﺎﺕ ﻣﻦ ﺍﻟﺘﻨﻮﻉ ﻭﺍﺳﻌﺔ ﳎﺎﻣﻴﻊ ﻳﺸﻤﻞ ﺃﻭ
ﹰﺎﺗﻘﺮﻳﺒ ﲢﺘﻮﻱ ﺍﻟﻄﺎﺯﺟﺔ ﺍﻟﺬﺑﺎﺋﺢ ﺃﻥ ﻭﺑﲔ ،ﺍﻟﺪﻗﻴﻘﺔ
،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 410 ﺇﱃ 210 ﻣﻦ
ﻭﺳﺎﺋﻞ ﻣﻦ ﻭﺳﻴﻠﺔ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﺍﺧﺘﺒﺎﺭ ﻭﻳﻌﺘﱪ
ﺍﻟﻮﺍﻗﻊ ﺍﻟﺘﻠﻮﺙ ﻣﺪ ﻋﲆ ﻭﺍﻻﺳﺘﺪﻻﻝ ﺍﻟﻜﺸﻒ
ﻋﻦ ﻳﻌﱪ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﺍﺭﺗﻔﺎﻉ ﺇﻥ ﺣﻴﺚ ،ﺍﳋﺎﻡ ﳌﻮﺍﺩ
ﺍﳊﻴﻮﺍﻥ ﺇﻟﻴﻬﺎ ﺽ ﱠﻌﺮﹸﻳ ﺍﻟﺘﻲ ﺍﻟﺼﺤﻴﺔ ﺍﻟﻈﺮﻭﻑ ﺳﻮﺀ
ﻋﻦ ﻳﻌﱪ ﺍﳌﻨﺨﻔﺾ ﺍﻟﻌﺪﺩ ﺑﻴﻨﲈ ،ﺍﻟﺬﺑﺢ ﻭﺑﻌﺪ ﻗﺒﻞ
ﺃﻥ ﻋﲆ ﺗﺄﻛﻴﺪﺍﺕ ﻳﻌﻄﻲ ﻻ ﺃﻧﻪ ﺇﻻ ،ﺍﳉﻴﺪﺓ ﺍﻟﻈﺮﻭﻑ
ﻓﻔﻲ .ﺿﺔﹺﺮﹾﻤﹸﳌﺍ ﺍﻟﺪﻗﻴﻘﺔ ﺍﻟﻜﺎﺋﻨﺎﺕ ﻣﻦ ﹴﺧﺎﻝ ﺍﻟﻠﺤﻢ
ﺑﺎﻟﻜﺎﺋﻨﺎﺕ ﺍﻟﺘﻠﻮﺙ ﻣﺴﺘﻮ ﺣﻮﻝ [18] ﺩﺭﺍﺳﺔ
ﻟﻠﻜﺜﲑ ﻳﺘﻌﺮﺽ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻥ ﻭﺟﺪ ،ﺍﻟﺪﻗﻴﻘﺔ
ﺃﻳﺪﻱ ﻗﺒﻞ ﻣﻦ ﻟﻠﺘﻠﻮﺙ ﻭﺑﺎﻟﺘﺎﱄ ﺍﳌﺪﺍﻭﻟﺔ ﻣﻦ
ﺍﳊﺼﻴﻠﺔ ﺗﻜﻮﻥ ﻭﺑﺎﻟﺘﺎﱄ ﺍﻟﻔﺮﻡ ﻭﺁﻻﺕ ﺍﻟﻌﺎﻣﻠﲔ
ﹰﺎﻭﻏﺎﻟﺒ ،ﻣﺮﺗﻔﻊ ﺍﺑﺘﺪﺍﺋﻲ ﺑﻜﺘﲑﻱ ﺑﻌﺪﺩ ﻣﻔﺮﻭﻡ ﳊﻢ
ﺃﻥ ﻭﳑﻜﻦ ﻣﻄﺒﻮﺥ ﻏﲑ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﻫﺬﺍ ﻳﺒﺎﻉ ﻣﺎ
ﹰﺍﻣﺼﺪﺭ ﳚﻌﻠﻪ ﻣﺎ ﻭﻫﺬﺍ ﹰﺎﺃﻳﻀ ﻣﻄﺒﻮﺥ ﻏﲑ ﻳﺴﺘﻬﻠﻚ
ﻣﻔﺮﻭﻡ ﳊﻢ ﺇﻧﺘﺎﺝ ﻣﺮﺍﻋﺎﺓ ﳚﺐ ﻭﻟﺬﻟﻚ ،ﻟﻠﺨﻄﺮ
.ﺍﺑﺘﺪﺍﺋﻲ ﻣﻴﻜﺮﻭﰊ ﻋﺪﺩ ﺑﺄﻗﻞ
ﺍﻟﺘﻜﺮﺍﺭﻱ ﺍﻟﺘﻮﺯﻳﻊ (1) ﺷﻜﻞ ﻣﻦ ﻭﻧﻼﺣﻆ
ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻜﻠﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻷﻋﺪﺍﺩ
ﺣﻴﺚ ،ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
ﺃﻋﺪﺍﺩ ﺗﱰﺍﻭﺡ ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %29.3 ﺃﻥ ﻳﺘﻀﺢ
ﻭﺣﺪﺓ 810 ﺇﱃ 710 ﺑﲔ ﻣﺎ ﻓﻴﻬﺎ ﺍﳍﻮﺍﺋﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ
ﺗﻌﺘﱪ ﺍﻟﻨﺴﺒﺔ ﻫﺬﻩ ﻭﺃﻥ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ
ﻭﺻﻮﻝ ﺃﻥ ﺍﻟﺪﺭﺍﺳﺎﺕ ﺗﺸﲑ ﺇﺫ ،ﹰﺍﺟﺪ ﻣﺮﺗﻔﻌﺔ
ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 6
10 ﻣﻦ ﺃﻛﺜﺮ ﺇﱃ ﺍﳉﺮﺍﺛﻴﻢ ﺃﻋﺪﺍﺩ
ﺗﻜﻮﻥ ﺑﺪﻭﻥ ﺍﳌﻴﻜﺮﻭﰊ ﺍﻟﻔﺴﺎﺩ ﻳﺒﺪﺃ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ
ﻣﻦ ﺃﻛﺜﺮ ﺇﱃ ﺍﳉﺮﺍﺛﻴﻢ ﺃﻋﺪﺍﺩ ﻭﺻﻮﻝ ﻭﺃﻥ ،ﺭﺍﺋﺤﺔ
ﺍﻟﻔﺴﺎﺩ ﻳﺒﺪﺃ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 7
10
ﺃﻋﺪﺍﺩ ﻭﺻﻮﻝ ﺑﻴﻨﲈ ،ﺭﺍﺋﺤﺔ ﺗﻜﻮﻥ ﻣﻊ ﺍﳌﻴﻜﺮﻭﰊ
ﻣﺴﺘﻌﻤﺮﺓ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 8
10 ﻣﻦ ﺃﻛﺜﺮ ﺇﱃ ﺍﳉﺮﺍﺛﻴﻢ
ﺍﻟﻠﺰﻭﺟﺔ ﻣﺮﺣﻠﺔ ﺇﱃ ﺍﳌﻴﻜﺮﻭﰊ ﺍﻟﻔﺴﺎﺩ ﻳﺼﻞ ،/ﻏﻢ
.[11]
ﻫﻨﺎﻙ ﺃﻥ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﻧﺘﺎﺋﺞ ﲢﻠﻴﻞ ﻣﻦ ﱠﻭﺗﺒﲔ
ﺍﳌﻨﺎﻃﻖ ﺑﲔ 0.05 ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﹰﺎﻓﺮﻭﻗ
ﺭﺑﲈ ﺍﻟﺘﺒﺎﻳﻦ ﻫﺬﺍ ﻭﻳﻌﻮﺩ ﻣﻨﻬﺎ ﺍﻟﻌﻴﻨﺎﺕ ﺃﺧﺬ ﺗﻢ ﺍﻟﺘﻲ
ﻭﲡﻬﻴﺰﻫﺎ ﺍﻷﻗﺮﺍﺹ ﺇﻋﺪﺍﺩ ﻃﺮﻕ ﰲ ﻟﻼﺧﺘﻼﻑ
.ﺍﻟﺘﺠﻬﻴﺰ ﰲ ﺍﻟﺼﺤﻴﺔ ﻭﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻨﻈﻢ ﻭﺍﺗﺒﺎﻉ
ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﺃﻣﺎ
ﻣﺘﻮﺳﻂ ﺃﻥ (2) ﺍﳉﺪﻭﻝ ﻣﻦ ﻓﻴﺘﺒﲔ ﻭﺍﳌﻄﺒﻮﺧﺔ
4
10 × 3.4 ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
ﻳﱰﺍﻭﺡ ﺍﳌﺪ ﻭﺃﻥ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ
ﻭﺣﺪﺓ 5
10 × 1.5 ﺇﱃ 3
10 × 2.7 ﺑﲔ ﻣﺎ
ﺟﺎﺀﺕ ﺍﻟﻨﺘﺎﺋﺞ ﻫﺬﻩ ﺃﻥ .ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ
ﺣﻴﺚ [8] ﻭﳎﻤﻮﻋﺘﻪ ﺍﻟﴩﻳﻚ ﻧﺘﺎﺋﺞ ﻣﻊ ﻣﻘﺎﺭﺑﺔ
ﰲ ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﻣﺘﻮﺳﻂ ﻛﺎﻥ
2.85 ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ
ﺍﳌﺪ ﻭﺃﻥ ،ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 4
10 ×
ﻭﺣﺪﺓ 4
10 × 4.5 ﺇﱃ 2
10 × 2.6 ﺑﲔ ﻣﺎ ﻳﱰﺍﻭﺡ
ﺍﻻﺭﺗﻔﺎﻉ ﻫﺬﺍ ﻳﻌﻮﺩ ﺭﺑﲈ .ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ
ﺃﻗﺮﺍﺹ ﰲ ﺍﻟﺪﻗﻴﻘﺔ ﺑﺎﻟﻜﺎﺋﻨﺎﺕ ﺍﻟﺘﻠﻮﺙ ﻣﺴﺘﻮ ﰲ
ﺗﺪﲏ ﺇﱃ ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﺇﱃ ﺭﺟﻊ ﻭﺭﺑﲈ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﺟﻮﺩﺓ
ﺗﻜﻦ ﱂ ﺍﻷﻗﺮﺍﺹ ﻫﺬﻩ ﳌﻌﻈﻢ ﺍﻟﻄﺒﺦ ﻋﻤﻠﻴﺎﺕ ﺃﻥ
50
45
40
35
30
25
20
15
10
5
0
1.7 1
8.6
5
17.2
10
43.1
24
29.3
17
4
10-
3
10 5
10-
4
10
6
10-
5
10
7
10-
6
10
8
10-
7
10
.(ﻡ/ﻏﻢ .)ﻭ.ﺕ ()ﺍﻟﱪﺟﺮ ﺍﳌﻄﻬﻴﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻻﻗﺮﺍﺹ ﺍﻟﻜﻠﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ ﺑﻜﱰﻳﺎ ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭ ﺍﻟﺘﻮﺯﻳﻊ 1 ﺷﻜﻞ
ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺒﻜﱰﻳﺎ ﺍﳌﻨﺎﻃﻖ ﺣﺴﺐ ﺍﻟﻜﲇ ﻟﻠﻌﺪﺩ ﻭﺍﻟﻌﻠﻴﺎ ﺍﻟﺪﻧﻴﺎ ﺍﻟﺘﻠﻮﺙ ﻭﺣﺪﻭﺩ ﺍﻟﻌﺎﻣﺔ ﺍﳌﺘﻮﺳﻄﺎﺕ 2 ﺟﺪﻭﻝ
()ﻣﻄﻬﻴﺔ ﺍﻻﺧﺘﺒﺎﺭ ﻧﻮﻉﻭﺍﳌﺘﻮﺳﻄﺎﺕ ﺍﳊﺪﻭﺩﺍﻟﻌﻴﻨﺎﺕ ﺇﲨﺎﱄﺍﳌﺪﻳﻨﺔ ﻭﺳﻂﻗﺮﻗﺎﺭﺵﺍﻟﻈﻬﺮﺓﺍﻟﴩﻗﻴﺔ ﺍﳍﻀﺒﺔ
ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
()ﻭ.ﺕ.ﻡ/ﻏﻢ
ﺍﳌﺘﻮﺳﻂ4
10 × 3.44
10 × 3.2*4
10 × 2.0*4
10 × 4.1*4
10 × 3.7*
ﺍﻷﻋﲆ ﺍﳊﺪ5
10 × 1.54
10 × 8.94
10 × 4.95
10 × 1.54
10 × 8.0
ﺍﻷﺩﻧﻰ ﺍﳊﺪ10>3
10 × 2.710>3
10 × 2.03
10 × 6.0
.(P < 0.05) ﻣﻌﻨﻮﻱ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﺑﻴﻨﻬﺎ ﻟﻴﺲ ﺍﻟﻮﺍﺣﺪ ﺍﻟﺼﻒ ﰲ ﺍﻟﺘﻲ ﺍﳌﺘﻮﺳﻄﺎﺕ*
5. EMHJ • Vol. 18 No. 6 • 2012 Eastern Mediterranean Health Journal
La Revue de Santé de la Méditerranée orientale
657
ﺍﳌﻴﻜﺮﻭﰊ ﺍﻟﺘﻠﻮﺙ ﳏﺘﻮ ﺧﻔﺾ ﺃﺟﻞ ﻣﻦ ﻛﺎﻓﻴﺔ
ﰲ ﺍﻻﺧﺘﻼﻑ ﺇﱃ ﻛﺬﻟﻚ ﻳﻌﻮﺩ ﺭﺑﲈ ،ﺍﳌﻘﺒﻮﻝ ﻟﻠﺤﺪ
ﺳﻤﻚ ﰲ ﺍﻻﺧﺘﻼﻑ ﻫﺬﺍ ﻭﺃﻥ ،ﺍﻷﻗﺮﺍﺹ ﻚﹾﻤ ﹸﺳ
ﺍﳊﺮﺍﺭﺓ ﺩﺭﺟﺎﺕ ﺗﺴﺎﻭﻱ ﻋﺪﻡ ﺇﱃ ﻳﺆﺩﻱ ﺍﻷﻗﺮﺍﺹ
ﻋﻤﻠﻴﺔ ﺑﻌﺪ ﺍﻟﺘﻠﻮﺙ ﳛﺪﺙ ﻭﺭﺑﲈ ،ﺍﻷﻗﺮﺍﺹ ﺩﺍﺧﻞ
ﺍﻟﻨﻈﺎﻓﺔ ﻭﻋﺪﻡ ﺍﻟﻌﺎﻣﻠﲔ ﻧﻈﺎﻓﺔ ﻟﻌﺪﻡ ﻧﺘﻴﺠﺔ ﺍﻟﻄﺒﺦ
.ﺍﳌﺤﻴﻄﺔ ﺍﻟﻈﺮﻭﻑ ﻟﺴﻮﺀ ﻧﺘﻴﺠﺔ ،ﺍﻟﺘﺪﺍﻭﻝ ﻭﺳﻮﺀ
ﺍﻟﺘﻜﺮﺍﺭﻱ ﺍﻟﺘﻮﺯﻳﻊ (2) ﺷﻜﻞ ﻣﻦ ﻧﻼﺣﻆ
ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻜﻠﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻷﻋﺪﺍﺩ
ﻳﺘﻀﺢ ﺣﻴﺚ ،ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
ﺍﳉﺮﺍﺛﻴﻢ ﺃﻋﺪﺍﺩ ﺗـﺘـﺮﺍﻭﺡ ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %35.2 ﺃﻥ
،ﻭ.ﺕ.ﻡ/ﻏﻢ 4
10 ﺇﱃ 3
10 ﺑﲔ ﻣﺎ ﻓﻴﻬﺎ ﺍﳍﻮﺍﺋﻴﺔ
ﰲ ﺍﻟﺼﺤﻴﺔ ﺍﻟﴩﻭﻁ ﺍﺗﺒﺎﻉ ﻋﺪﻡ ﻋﲆ ﺩﻟﻴﻞ ﻭﻫﺬﺍ
.ﺍﻷﻗﺮﺍﺹ ﻫﺬﻩ ﻭﻃﻬﻲ ﻭﲡﻬﻴﺰ ﺇﻋﺪﺍﺩ
ﳊﻢﻷﻗﺮﺍﺹﺍﻹﺣﺼﺎﺋﻲﺍﻟﺘﺤﻠﻴﻞﺧﻼﻝﻭﻣﻦ
،ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﰲ ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﻫﻨﺎﻙ ﻟﻴﺲ ﺃﻧﻪ ﻳﺘﻀﺢ
ﻣﺪﰲﺍﻻﺧﺘﻼﻑﻋﺪﻡﺇﱃﻳﺸﲑﳑﺎ0.05ﺍﺣﺘﲈﻝ
ﺍﻻﺷﺘـﺮﺍﻃﺎﺕ ﺗﻄﺒﻴﻖ ﻋﺪﻡ ﻭﰲ ،ﺍﻷﻗﺮﺍﺹ ﺟﻮﺩﺓ
.ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ ﰲ ﺍﻟﺼﺤﻴﺔ
ﰲ ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ ﻃﺮﻳﻘﺔ ﺍﺗﺒﺎﻉ ﺗﻢ ﻟﻘﺪ
ﻣﻦ ﻭﻳﺘﺒﲔ (MPN) ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ
ﰲ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﻣﺘﻮﺳﻂ ﺇﻥ (3) ﺍﳉﺪﻭﻝ
ﺍﳌﻄﺒﻮﺧﺔﻭﻏﲑﺍﳌﺘﺒﻠﺔﺍﳌﻔﺮﻭﻡﺍﻟﺪﻭﺍﺟﻦﳊﻢﺃﻗﺮﺍﺹ
ﺑﲔ ﻣﺎ ﻳﺘـﺮﺍﻭﺡ ﺍﳌﺪ ﻭﺃﻥ ،/ﻏﻢ4
10 × 2.4
ﻫﺬﻩ ﻭﺑﻤﻘﺎﺭﻧﺔ ،/ﻏﻢ5
10 × 1.1 ﺇﱃ 2
10 × 1.2
،ﻋﺎﻟﻴﺔ ﺗﻌﺘﱪ [3] (ﻭﳎﻤﻮﻋﺘﻪ )ﺍﻟﴩﻳﻚ ﻣﻊ ﺍﻟﻨﺘﺎﺋﺞ
ﰲ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﻣﺘﻮﺳﻂ ﺃﻥ ﻭﺟﺪ ﺣﻴﺚ
ﺍﳌﻄﺒﻮﺧـﺔ ﻭﻏﻴـﺮ ﺍﳌﺘﺒﻠـﺔ ﺍﳌﻔـﺮﻭﻡ ﺍﻟﻠﺤـﻢ ﺃﻗﺮﺍﺹ
1.7 ﺑﲔ ﻣﺎ ﻳﺘـﺮﺍﻭﺡ ﺍﳌﺪ ﻭﺃﻥ ،/ﻏﻢ3
10 × 1.0
ﺟﺪﻭﻝ ﰲ ﺍﻟﻨﺘﺎﺋﺞ ﻭﺑﻤﻘﺎﺭﻧﺔ ،/ﻏﻢ3
10 × 1.8 ﺇﱃ
ﹰﺍﻧﻈﺮ ،ﺍﻟﻌﺎﳌﻴﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺑﻌﺾ ﻣﻊ (3)
ﳊﺪ ﺍﻟﻠﻴﺒﻴﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﳌﻮﺍﺻﻔﺔ ﻣﴩﻭﻉ ﺍﻋﺘﲈﺩ ﻟﻌﺪﻡ
ﺍﳌﻮﺍﺻﻔﺔ ﻣﻊ ﺍﻟﻨﺘﺎﺋﺞ ﻗﻮﺭﻧﺖ ،ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﺇﻋﺪﺍﺩ
ﺇﱃ ﺗﺸﲑ ﺣﻴﺚ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻜﻨﺪﻳﺔ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﺃﻥ
×1.0 ﻋﻦ ﺗﺰﻳﺪ ﺃﻻ ﳚﺐ ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ ﺍﳌﻔﺮﻭﻡ
/ﻡ ﺕ )ﻭ ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ 2
10
ﻧﻼﺣﻆ ،ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﻧﺘﺎﺋﺞ ﺧﻼﻝ ﻭﻣﻦ .(ﻏﺮﺍﻡ
ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﻣﻄﺎﺑﻖ ﻏﲑ ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %94 ﺃﻥ
ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﰲ ﺍﻻﺭﺗﻔﺎﻉ ﻫﺬﺍ ،ﺍﻟﻜﻨﺪﻳﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ
ﺍﳋﺎﻡ ﺍﳌﻮﺍﺩ ﺟﻮﺩﺓ ﺍﻧﺨﻔﺎﺽ ﺇﱃ ﻳﻌﻮﺩ ﻗﺪ ﺍﻟﻘﻮﻟﻮﻥ
ﺩﺭﺍﺳﺔ ﻭﰲ ،ﻭﺍﳌﺎﺀ ﻭﺍﻟﺘﻮﺍﺑﻞ ﺑﺎﻟﺘﺼﻨﻴﻊ ﺍﻟﺪﺍﺧﻠﺔ
ﺃﺣﺪ ﻋﲆ [10] (1985 ﻭﳎﻤﻮﻋﺘﻪ )ﻟﻠﴩﻳﻚ
ﰲ [19] (ﺍﳌﻔﺮﻭﻡ )ﺍﻟﻠﺤﻢ ﺍﻷﻗﺮﺍﺹ ﻣﻜﻮﻧﺎﺕ
ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺃﻥ ﺗﺒﲔ ﻃﺮﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﻣﺴﺘﻮ
× 2.0 ﺑﲔ ﻣﺎ ﺗـﺘـﺮﺍﻭﺡ ﺍﳌﻔﺮﻭﻡ ﻟﻠﺤﻢ ﺍﻟﻘﻮﻟﻮﻥ
/ﻣﺴﺘﻌﻤﺮﺓ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ ،7
10 × 2.0 ﺇﱃ 3
10
ﺩﺭﺍﺳﺔ ﰲ [17] ﻭﳎﻤﻮﻋﺘﻪ ﻓﻠﻴﺲ ﺑﲔ ﻛﲈ .ﻏﻢ
ﳊـﻢ ﺃﻗﺮﺍﺹ ﻣﻦ ﻋﻴﻨﺎﺕ ﺃﺧـﺬ ﺗﻢ ﺣﻴﺚ ،ﲠﺎ ﻗﺎﻡ
ﳉﺮﺍﺛﻴـﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ ﻛﺎﻥ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟـﻦ
ﲠﺎ ﻗﺎﻡ ﺩﺭﺍﺳﺔ ﻭﰲ ./ﻏﻢ5
10 × 1.5 ﺍﻟﻘﻮﻟﻮﻥ
ﻷﻗﺮﺍﺹ ﺍﳌﻴﻜﺮﺑﻴﻮﻟﻮﺟﻴﺔ ﺍﳉﻮﺩﺓ ﻋﻦ [6] ﻣﻮﺭﻳﻨﻮ
ﻣﻦ %42 ﻭﺟﺪ ﺣﻴﺚ ﺃﺳﺒﺎﻧﻴﺎ ﰲ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ
ﻭﺍﻟﴩﻭﻁ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﻣﻄﺎﺑﻘﺔ ﻏﲑ ﺍﻟﻌﻴﻨﺎﺕ
ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﻣﺘﻮﺳﻂ ﻭﻛﺎﻥ ،ﺍﻟﺼﺤﻴﺔ
ﺟﻮﺩﺓ ﺣﻮﻝ ﺃﺧﺮ ﺩﺭﺍﺳﺔ ﻭﰲ ،/ﻏﻢ2
10 × 5.0
ﻋﲆ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ
ﺑﲔ ﻃﺮﺍﺑﻠﺲ ﰲ ﺍﻟﻔﺎﺗﺢ ﺟﺎﻣﻌﺔ ﻣﻘﺎﻫﻲ ﻣﺴﺘﻮ
ﺃﻋـﺪﺍﺩﻣﺘﻮﺳـﻂﺃﻥ[13](ﻭﳎﻤﻮﻋﺘـﻪ)ﺍﳌﺮﻏــﻨﻲ
ﺍﳌﻄﺒﻮﺧـﺔ ﻏﲑ ﺍﻟﻌﻴﻨـﺎﺕ ﰲ ﺍﻟﻘﻮﻟـﻮﻥ ﺟﺮﺍﺛﻴـﻢ
× 2.4 ﺇﱃ /ﻏﻢ4
10 × 6.2 ﺑـﲔ ﻳﺘـــﺮﺍﻭﺡ
./ﻏﻢ4
10
ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭﻱ ﺍﻟﺘﻮﺯﻳﻊ (3) ﺷﻜﻞ ﻳﺒﲔ ﻛﲈ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ
ﻣﻦ %44.6 ﺃﻥ ﻭﻧﻼﺣﻆ ،ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ
ﻳﺘـﺮﺍﻭﺡ ﻓﻴﻬﺎ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﺃﻋﺪﺍﺩ ﻛﺎﻥ ﺍﻟﻌﻴﻨﺎﺕ
ﻋﲆ ﺗﺪﻝ ﺍﻟﻨﺴﺒﺔ ﻭﻫﺬﻩ ،/ﻏﻢ4
10 ﺇﱃ 3
10 ﺑﲔ ﻣﺎ
ﺟﻮﺩﺓ ﻭﺍﻧﺨﻔﺎﺽ ﺍﻟﺼﺤﻴﺔ ﺑﺎﻟﴩﻭﻁ ﺍﻟﺘﻘﻴﺪ ﻋﺪﻡ
.ﺍﳌﺴﺘﺨﺪﻣﺔ ﺍﻟﻠﺤﻮﻡ
ﳊﻢﻷﻗﺮﺍﺹﺍﻹﺣﺼﺎﺋﻲﺍﻟﺘﺤﻠﻴﻞﺧﻼﻝﻭﻣﻦ
ﺃﻧﻪ ﻳﺘﻀﺢ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
،0.05 ﺍﺣﺘﲈﻝ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﻫﻨﺎﻙ
ﺟﻮﺩﺓ ﻣﺪ ﰲ ﺗﻔﺎﻭﺕ ﻫﻨﺎﻟﻚ ﺃﻥ ﺇﱃ ﻳﺸﲑ ﳑﺎ
40
35
30
25
20
15
10
5
0
13.2
8
4.4 5
16.1
10
6
1.4
0 2
10-10 3
10-102 4
10-103 5
10-104 6
10-105 7
10-106
2
23
35.2
20.5
14
8.8
1
.(ﻡ/ﻏﻢ .)ﻭ.ﺕ ()ﺍﻟﱪﺟﺮ ﻭﺍﳌﻄﻬﻴﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻻﻗﺮﺍﺹ ﺍﻟﻜﻠﻴﺔ ﺍﳍﻮﺍﺋﻴﺔ ﺑﻜﱰﻳﺎ ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭ ﺍﻟﺘﻮﺯﻳﻊ 2 ﺷﻜﻞ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﳌﻨﺎﻃﻖ ﺣﺴﺐ ﺍﻟﻘﻮﻟﻮﻥ ﳉﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﻟﻠﻌﺪﺩ ﻭﺍﻟﻌﻠﻴﺎ ﺍﻟﺪﻧﻴﺎ ﺍﻟﺘﻠﻮﺙ ﻭﺣﺪﻭﺩ ﺍﻟﻌﺎﻣﺔ ﺍﳌﺘﻮﺳﻄﺎﺕ 3 ﺟﺪﻭﻝ
()ﻣﻄﻬﻴﺔ ﺍﻻﺧﺘﺒﺎﺭ ﻧﻮﻉﻭﺍﳌﺘﻮﺳﻄﺎﺕ ﺍﳊﺪﻭﺩﺍﻟﻌﻴﻨﺎﺕ ﺇﲨﺎﱄﺍﳌﺪﻳﻨﺔ ﻭﺳﻂﻗﺮﻗﺎﺭﺵﺍﻟﻈﻬﺮﺓﺍﻟﴩﻗﻴﺔ ﺍﳍﻀﺒﺔ
ﺍﳍﻮﺍﺋﻴﺔ ﻟﻠﺠﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
()ﻭ.ﺕ.ﻡ/ﻏﻢ
ﺍﳌﺘﻮﺳﻂ4
10 × 2.43
10 × 2.1 *acd3
10 × 3.8 *bcd4
10 × 4.7 *c4
10 × 4.2 *d
ﺍﻷﻋﲆ ﺍﳊﺪ5
10 × 1.13
10 × 4.64
10 × 1.15
10 × 1.15
10 × 1.1
ﺍﻷﺩﻧﻰ ﺍﳊﺪ2
10 × 1.22
10 × 1.52
10 × 1.24
10 × 1.13
10 × 2.4
.(P < 0.05) ﻣﻌﻨﻮﻱ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﺑﻴﻨﻬﺎ ﻟﻴﺲ ﺍﻟﻮﺍﺣﺪ ﺍﻟﺼﻒ ﰲ ﺍﻟﺘﻲ ﺍﳌﺘﻮﺳﻄﺎﺕ*
6. ﺍﳌﺘﻮﺳﻂ ﻟﴩﻕ ﺍﻟﺼﺤﻴﺔ ﺍﳌﺠﻠﺔﻋﴩ ﺍﻟﺜﺎﻣﻦ ﺍﳌﺠﻠﺪ
ﺍﻟﺴﺎﺩﺱ ﺍﻟﻌﺪﺩ
658
117 ﺃﺻﻞ ﻣﻦ ﻋﻴﻨﺔ 74 ﻛﺎﻧﺖ ﺣﻴﺚ ،ﻃﺮﺍﺑﻠﺲ
،E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺑﺒﻜﱰﻳﺎ ﻣﻠﻮﺛﺔ ﻋﻴﻨﺔ
ﺍﺣﺘﲈﻝﺇﱃﺍﻟﺘﻠﻮﺙﺃﻋﺰﺕﻭﺍﻟﺘﻲ،%63.1ﺑﻨﺴﺒﺔﺃﻱ
ﺃﻭ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ ﰲ ﻟﻠﻌﺎﻣﻠﲔ ﺍﻟﺸﺨﺼﻴﺔ ﺍﻟﻨﻈﺎﻓﺔ
ﻋﻤﻠﻴﺎﺕ ﺧﻼﻝ ﺍﻟﺘﺨﺰﻳﻦ ﻭﻋﻤﻠﻴﺎﺕ ﺍﻟﺘﺪﺍﻭﻝ ﺳﻮﺀ
)ﺍﻟﴩﻳﻚ ﺩﺭﺍﺳﺔ ﰲ ﺃﻣﺎ .ﻭﺍﻹﻋﺪﺍﺩ ﺍﻟﺘﺼﻨﻴﻊ
ﺍﳌﺘﺒﻠﺔﺍﳌﻔﺮﻭﻡﺍﻟﻠﺤﻢﺃﻗﺮﺍﺹﻋﲆ[20](ﻭﳎﻤﻮﻋﺘﻪ
ﺑﻜﱰﻳﺎ ﻧﺴﺒﺔ ﻭﺟﺪ ،ﻁﺭﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﻣﺴﺘﻮ ﻋﲆ
%74.5 ﻛﺎﻧﺖ ،E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ
ﻣﻦ ﻋﻠﻴﻬﺎ ﺍﳌﺘﺤﺼﻞ ﺍﻟﻨﺘﺎﺋﺞ ﻣﻦ ﺃﻋﲆ ﺍﻟﻨﺴﺒﺔ ﻭﻫﺬﻩ
ﺍﻹﴍﻳﻜﻴﺔ ﺑﻜﱰﻳﺎ ﻧﺴﺒﺔ ﻛﺎﻧﺖ ﺣﻴﺚ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ
ﺍﻟﺘﻲ ﺍﻟﺪﺭﺍﺳﺔ ﻭﰲ .%66.6 ﻭﺍﳌﺘﺒﻠﺔ ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ
ﺍﻧﺘﺸﺎﺭ ﺣﻮﻝ [4] (ﻭﳎﻤﻮﻋﺘﻪ )ﻓﻮﺭﺳﱰ ﲠﺎ ﻗﺎﻡ
ﻋﻴﻨﺎﺕ ﻣﻦ ،E. coli ﺍﻟﻘﻮﻟﻮﻧﻴـﺔ ﺍﻹﴍﻳﻜﻴـﺔ ﺑﻜﱰﻳﺎ
ﺟﻨﻮﺏ ﻣﻦ ﻋﻴﻨﺔ 232 ﰲ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
،ﺍﻟﺒﻜﱰﻳﺎ ﲠﺬﻩ ﻣﻠﻮﺛﺔ %79.1 ﺃﻥ ﻭﺟﺪ ،ﺃﻓﺮﻳﻘﻴﺎ
ﻣﻦ ﻋﻠﻴﻬﺎ ﺍﳌﺘﺤﺼﻞ ﺍﻟﻨﺘﺎﺋﺞ ﻣﻦ ﺃﻋﲆ ﺍﻟﻨﺴﺒﺔ ﻭﻫﺬﻩ
ﺑﺪﺭﺍﺳﺔﻓﻘﺎﻡ[21]ﺍﻟﺮﺅﻭﻑﻋﺒﺪﺃﻣﺎ.ﺍﻟﺪﺭﺍﺳﺔﻫﺬﻩ
ﺑﻌﺾﰲE. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔﺍﻹﴍﻳﻜﻴﺔﺍﻧﺘﺸﺎﺭﺣﻮﻝ
ﺣﻴﺚ ،ﺍﻟﻌﺮﺑﻴﺔ ﻣﴫ ﲨﻬﻮﺭﻳﺔ ﰲ ﺍﳌﻨﺘﴩﺓ ﺍﻷﻏﺬﻳﺔ
ﻭﺟﺪ ،ﳐﺘﻠﻔﺔ ﻣﻔﺮﻭﻣﺔ ﳊﻮﻡ ﻣﻦ ﻋﻴﻨﺔ 125 ﺃﺧﺬ
ﻣﻠﻮﺛﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻣﻦ (%4) 50 ﻣﻦ 2
ﺍﻟﻨﺘﺎﺋﺞ ﻣﻦ ﺑﻜﺜﲑ ﺃﻗﻞ ﺍﻟﻨﺘﺎﺋﺞ ﻭﻫﺬﻩ ،ﺍﻟﺒﻜﱰﻳﺎ ﲠﺬﻩ
ﳜﺺ ﻓﻴﲈ ﺃﻣﺎ .ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﰲ ﻋﻠﻴﻬﺎ ﺍﳌﺘﺤﺼﻞ
ﰲ ﺍﻟﺼﺤﻴﺔ ﺍﻻﺷﱰﺍﻃﺎﺕ ﺗﻄﺒﻴﻖ ﻭﻋﺪﻡ ﺍﻷﻗﺮﺍﺹ
.ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ
ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﺗﻮﺍﺟﺪ ﻧﺴﺒﺔ ﺩﺭﺍﺳﺔ ﺗﻢ
ﺃﻗﺮﺍﺹ ﰲ ﻋﺎﻣﺔ ﺑﺼﻮﺭﺓ E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ
ﻭﻏﲑ ﺍﳌﻄﺒﻮﺧﺔ ﻭﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﺃﻥ (4) ﺟﺪﻭﻝ ﻳﺒﲔ ﺣﻴﺚ ،()ﺍﻟﱪﺟﺮ ﺍﳌﻄﺒﻮﺧﺔ
ﲤﺜﻞ ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺍﳌﻠﻮﺛﺔ ﺍﻷﻗﺮﺍﺹ ﻧﺴﺒﺔ
ﻣﻦ ﻳﻼﺣﻆ .ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %66.6
ﳊﻢ ﺃﻗﺮﺍﺹ ﺃﻥ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﰲ ﺍﻟﻨﺘﺎﺋﺞ ﺧﻼﻝ
ﻛﺎﻧﺖ ﲨﻴﻌﻬﺎ ،ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﻟﺪﻭﺍﺟﻦ
ﺍﻟﱪﺍﺯﻳﺔ ﺍﻟﻘﻮﻟﻮﻥ ﻭﺑﻜﱰﻳﺎ ﺍﻟﻘﻮﻟﻮﻥ ﺑﺒﻜﱰﻳﺎ ﻣﻠﻮﺛﺔ
ﺍﻹﴍﻳﻜﻴﺔ ﺑﺒﻜﱰﻳﺎ ﺛﺔﱠﻠﻮﹸﻣ ﻛﺎﻧﺖ %66.6 ﻭﺃﻥ
ﺍﻟﻌﺰﻭﻻﺕ ﻣﻦ ﺍﻟﺘﺄﻛﺪ ﺗﻢ ﻭﻗﺪ ،E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ
ﻫﺬﺍ .ﺍﳊﻴﻮﻳﺔ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﻻﺧﺘﺒﺎﺭﺍﺕ ﺑﻮﺍﺳﻄﺔ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢﺃﻗﺮﺍﺹﰲﺍﻟﺘﻠﻮﺙﻧﺴﺒﺔﰲﺍﻻﺭﺗﻔﺎﻉ
ﺇﱃ ﻳﻌﻮﺩ ﺭﺑﲈ ،ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ
ﺑﺎﻹﺟﺮﺍﺀﺍﺕ ﺍﻹﳌﺎﻡ ﻭﻋﺪﻡ ﺍﻻﻟﺘﺰﺍﻡ ﻭﻋﺪﻡ ﺍﻹﳘﺎﻝ
ﺃﻗﺮﺍﺹ ﻭﲡﻬﻴﺰ ﻟﻌﻤﻞ ﺍﻟﻼﺯﻣﺔ ﺍﻟﺼﺤﻴﺔ ﻭﺍﻟﻮﺳﺎﺋﻞ
ﺍﻻﺭﺗﻔﺎﻉ ﺳﺒﺐ ﻳﻌﻮﺩ ﻭﻗﺪ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﺃﻗﺮﺍﺹ ﺻﻨﺎﻋﺔ ﰲ ﺍﻟﺪﺍﺧﻠﺔ ﺍﳌﻮﺍﺩ ﺟﻮﺩﺓ ﺗﺪﻧﻰ ﺇﱃ
ﻧﺘﺎﺋﺞ ﻣﻘﺎﺭﻧﺔ ﺧﻼﻝ ﻭﻣﻦ .ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﺃﳖﺎ ﻧﺠﺪ ﺍﻷﺧﺮ ﺍﻟﺪﺭﺍﺳﺎﺕ ﺑﺒﻌﺾ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ
ﻷﺣﺪ [12] (ﻭﳎﻤﻮﻋﺘﻪ )ﺍﻟﻄﻮﻳﻞ ﺩﺭﺍﺳﺔ ﻣﻊ ﺗﺘﻔﻖ
ﺑﻤﺪﻳﻨﺔ [19] (ﺍﳌﻔﺮﻭﻡ )ﺍﻟﻠﺤﻢ ﺍﻷﻗﺮﺍﺹ ﻣﻜﻮﻧﺎﺕ
،ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺑﻜﱰﻳﺎ ﺗﻮﺍﺟﺪ ﻧﺴﺒﺔ ﻓﻜﺎﻧﺖ
ﺗﻠﻮﺙ ﻭﻳﻌﺘﱪ .ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %10.9 ﻓﻴﻬﺎ E. coli
ﲠﺬﻩﺍﳌﻄﺒﻮﺧﺔﺍﳌﺘﺒﻠﺔﺍﳌﻔﺮﻭﻡﺍﻟﺪﻭﺍﺟﻦﳊﻢﺃﻗﺮﺍﺹ
ﺪ ﹺﺟﹸﻭ ﺣﻴﺚ ،ﺍﳉﻴﺪ ﺍﻟﻄﺒﺦ ﻋﺪﻡ ﻋﲆ ﹰﻼﺩﻟﻴ ﺍﻟﺒﻜﱰﻳﺎ
ﻫﺬﻩ ﻋﲆ ﻟﻠﻘﻀﺎﺀ ﻛﺎﻓﻴﺔ °ﺱ 70 ﺍﻟﻄﻬﻲ ﺩﺭﺟﺔ ﺃﻥ
ﻟﻠﻘﺎﺋﻤﲔ ﺍﻟﺸﺨﺼﻴﺔ ﻧﻈﺎﻓﺔ ﻟﻌﺪﻡ ﻧﺘﻴﺠﺔ ﺃﻭ ﺍﻟﺒﻜﱰﻳﺎ
ﻣﻦ ﺃﻛﺜﺮ ﺯﻣﻨﻴﺔ ﻟﻔﱰﺓ ﺍﻷﻗﺮﺍﺹ ﺗﺮﻙ ﺃﻭ ﺑﺎﻷﻋﺪﺍﺩ
ﺍﻟﺼﺤﻴﺔ ﻟﻠﴩﻭﻁ ﺗﻔﺘﻘﺮ ﺗﻜﻮﻥ ﺃﺟﻮﺍﺀ ﰲ ﺍﻟﻼﺯﻡ
.ﺍﻟﺴﻠﻴﻤﺔ
E. coli ﺑﺒﻜﱰﻳﺎ ﺍﻟﺘﻠﻮﺙ ﻧﺴﺒﺔ (4) ﺟﺪﻭﻝ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﻣﻦ ﺍﻟﻌﺰﻭﻻﺕ ﻭﻋﺪﺩ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﻔﺮﻭﻡ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﳜﺺ ﻓﻴﲈ ﺃﻣﺎ
ﺃﻥ (5) ﺟﺪﻭﻝ ﻣﻦ ﻓﻴﺘﺒﲔ ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ
/ﻭ.ﺕ.ﻡ 2.20 ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﻣﺘﻮﺳﻂ
/23 ﺇﱃ <3 ﺑﲔ ﻣﺎ ﻳﱰﺍﻭﺡ ﺍﳌﺪ ﻭﺃﻥ ،ﻏﻢ
ﺗﻮﺻﻞ ﺍﻟﺘﻲ ﺍﻟﻨﺘﺎﺋﺞ ﻣﻊ ﻣﻘﺎﺭﺑﺔ ﻭﺟﺎﺀﺕ .ﻏﻢ
ﻣﺘﻮﺳﻂ ﻛﺎﻥ ﺣﻴﺚ [3] ﻭﳎﻤﻮﻋﺘﻪ ﺍﻟﴩﻳﻚ ﺇﻟﻴﻬﺎ
ﻭﺃﻥ ،51.2/ﻏﻢ ﺍﻟﻘﻮﻟـﻮﻥ ﳉﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
ﻭﻫﺬﻩ .53/ﻏﻢ ﺇﱃ 0.0 ﺑﻴـﻦ ﻣﺎ ﻳﺘـﺮﺍﻭﺡ ﺍﳌـﺪ
ﺍﻟﻄﻮﻳﻞ ﺩﺭﺍﺳﺔ ﻣﻊ ﻣﻘﺎﺭﻧﺔ ﻣﻨﺨﻔﻀﺔ ﺗﻌﺘﱪ ﺍﻟﻨﺘﺎﺋﺞ
ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﻷﻗﺮﺍﺹ [13] ﻭﳎﻤﻮﻋﺘﻪ
ﻣﺘﻮﺳﻂ ﻛﺎﻥ ﺣﻴﺚ ،ﻃﺮﺍﺑﻠﺲ ﺑﻤﺪﻳﻨﺔ ﻭﺍﳌﻄﺒﻮﺧﺔ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﻣﻦ ﺍﻟﻌﺰﻭﻻﺕ ﻭﻋﺪﺩ E. coli ﺑﺒﻜﱰﻳﺎ ﺍﻟﺘﻠﻮﺙ ﻧﺴﺒﺔ 4 ﺟﺪﻭﻝ
ﺍﻷﻗﺮﺍﺹ ﺣﺎﻟﺔ(%) ﺍﻟﺘﻠﻮﺙ ﻧﺴﺒﺔﺗﻢ ﺍﻟﺘﻲ ﺍﻟﻌﺰﻭﻻﺕ ﻋﺪﺩ
ﻣﻨﻬﺎ ﺪ ﺍﻟﺘﺄﻛﱡ
ﻣﻄﺒﻮﺧﺔ ﻏﲑ66.6108
ﻣﻄﺒﻮﺧﺔ10.921
50
40
30
20
10
0
3.5 2
10.7
44.6
10 11
2
10-10 3
10-102 4
10-103 5
10-104 6
10-105
6
25
21.4 19.6
12
)ﺍﻟﱪﺟﺮ(/ﻏﻢ ﺍﳌﻄﻬﻴﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻘﻮﻟﻮﻥ ﺑﻜﱰﻳﺎ ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭﻱ ﺍﻟﺘﻮﺯﻳﻊ 3 ﺷﻜﻞ
7. EMHJ • Vol. 18 No. 6 • 2012 Eastern Mediterranean Health Journal
La Revue de Santé de la Méditerranée orientale
659
9.13 ﺍﻟﻘﻮﻟﻮﻥ ﳉﺮﺍﺛﻴﻢ ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ
ﺃﺧﺮ ﺩﺭﺍﺳﺔ ﻭﰲ .ﻣﺴﺘﻌﻤﺮﺓ/ﻏﻢ ﺗﻜﻮﻳﻦ ﻭﺣﺪﺓ
ﺃﻗﺮﺍﺹ ﰲ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﺪﺩ ﻛﺎﻥ [22]
ﰲ ﺑﻤﻘﺎﻫﻲ ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ
1.9 ﺇﱃ 2
10 × 1.0 ﺑﲔ ﻳﱰﺍﻭﺡ ،ﺍﻟﻔﺎﺗﺢ ﺟﺎﻣﻌﺔ
ﰲ ﺍﻟﻘﻮﻟﻮﻥ ﺑﺠﺮﺍﺛﻴﻢ ﺍﻟﺘﻠﻮﺙ ﻭﻳﻌﻮﺩ ./ﻏﻢ ×
ﺣﻴﺚ ﺍﳉﻴﺪ ﻏﲑ ﺍﻟﻄﻬﻲ ﺇﱃ ﺍﳌﻄﺒﻮﺧﺔ ﺍﻷﻗﺮﺍﺹ
ﺣﺮﺍﺭﺓ ﻋﲆ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻋﲆ ﺍﻟﻘﻀﺎﺀ ﻳﻤﻜﻦ
ﺇﱃ ﺍﻻﻓﺘﻘﺎﺭ ﺇﱃ ﺍﻟﺴﺒﺐ ﻳﻌﻮﺩ ﻭﻛﺬﻟﻚ ﻣﺌﻮﻳﺔ 70
ﺑﺎﻟﺘﻨﻈﻴﻒ ﺍﻻﻟﺘﺰﺍﻡ ﻭﻋﺪﻡ ﺍﻟﺼﺤﻲ ﺍﻷﺳﻠﻮﺏ
.ﺍﻟﺘﺼﻨﻴﻊ ﰲ ﺍﳌﺴﺘﺨﺪﻣﺔ ﺍﻷﺩﻭﺍﺕ ﻭﺗﻄﻬﲑ
ﻹﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭﻱ ﺍﻟﺘﻮﺯﻳﻊ (4) ﺷﻜﻞ ﻭﻳﺒﲔ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ
ﻣﻦ %87.5 ﺃﻥ ﻧﺠﺪ ﺣﻴﺚ ،ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ
ﻋﲆ ﻣﺆﴍ ﻭﻫﺬﺍ ،3/ﻏﻢ ﻣﻦ ﺃﻗﻞ ﻛﺎﻧﺖ ،ﺍﻟﻌﻴﻨﺎﺕ
.ﻟﻠﺤﺮﺍﺭﺓ ﺣﺴﺎﺳﻴﺘﻬﺎ ﻣﺪ
ﳊﻢﻷﻗﺮﺍﺹﺍﻹﺣﺼﺎﺋﻲﺍﻟﺘﺤﻠﻴﻞﺧﻼﻝﻭﻣﻦ
،ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﰲ ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ
ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﻫﻨﺎﻙ ﻟﻴﺲ ﺃﻧﻪ ﻳﺘﻀﺢ
ﰲ ﺍﻟﺘﻔﺎﻭﺕ ﻋﺪﻡ ﺇﱃ ﻳﺸﲑ ﳑﺎ 0.05 ﺍﺣﺘﲈﻝ
ﺍﻻﺷﱰﺍﻃﺎﺕ ﺗﻄﺒﻴﻖ ﻭﻋﺪﻡ ﺍﻷﻗﺮﺍﺹ ﺟﻮﺩﺓ ﻣﺪ
.ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ ﰲ ﺍﻟﺼﺤﻴﺔ
ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ ﻃﺮﻳﻘﺔ ﺍﺗﺒﺎﻉ ﺗﻢ ﻟﻘﺪ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﳉﺮﺍﺛﻴﻢ ﻋﺪﺩ ﺗﻘﺪﻳﺮ ﰲ (MPN)
ﻣﺘﻮﺳﻂ ﺃﻥ (6) ﺍﳉﺪﻭﻝ ﻣﻦ ﻳﺘﺒﲔ ﺣﻴﺚ ،ﺍﻟﻐﺎﺋﻄﻴﺔ
ﺃﻗﺮﺍﺹ ﰲ ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﳉﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﺍﻟﻌﺪﺩ
1.9 ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
× 1.2 ﺑﲔ ﻣﺎ ﻳﱰﺍﻭﺡ ﺍﳌﺪ ﻭﺃﻥ ،/ﻏﻢ4
10 ×
ﺍﻟﴩﻳﻚ ﺩﺭﺍﺳﺔ ﻭﰲ ./ﻏﻢ5
10 × 1.1 ﺇﱃ 2
10
ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﻋﲆ [3] ﻭﳎﻤﻮﻋﺘﻪ
ﺟﺮﺍﺛﻴـﻢ ﻟﻌﺪﺩ ﺍﳌﺘﻮﺳﻂ ﻛﺎﻥ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ
ﻭﺗﺮﺍﻭﺡ ،/ﻏﻢ2
10 × 8.6 ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ
ﻭﻧﻼﺣﻆ ./ﻏﻢ3
10 × 1.8 ﺇﱃ 1.0 ﺑﲔ ﻣﺎ ﺍﳌﺪ
ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %96.4 ﺃﻥ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﺧﻼﻝ ﻣﻦ
.ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﺑﺠﺮﺍﺛﻴﻢ ﺛﺔﱠﻠﻮﹸﻣ ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ
ﻭﳎﻤﻮﻋﺘﻪ ﺍﻟﴩﻳﻚ ﻟﺪﺭﺍﺳﺔ ﻣﻘﺎﺭﺑﺔ ﺍﻟﻨﺘﻴﺠﺔ ﻭﻫﺬﻩ
ﺃﻗﺮﺍﺹ ﻣﻦ ﺍﻟﻌﻴﻨﺎﺕ ﲨﻴﻊ ﻭﺟﺪ ﺣﻴﺚ (2008)
ﻣﻠﻮﺛﺔ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ
ﺍﻟﻘﻮﻟﻮﻥﺑﻜﺘﲑﻳﺎﻭﺗﻌﺘﱪ،ﺍﻟﻐﺎﺋﻄﻴﺔﺍﻟﻘﻮﻟﻮﻥﺑﺠﺮﺍﺛﻴﻢ
ﻭﺃﻏﻠﺐ ،ﺍﻟﻘﻮﻟﻮﻥ ﺑﻜﺘﲑﻳﺎ ﺃﻧﻮﺍﻉ ﻣﻦ ﺍﻟﻐﺎﺋﻄﻴﺔ
.ﺍﳊﻴﻮﺍﻥ ﺃﻭ ﺍﻹﻧﺴﺎﻥ ﺑﺮﺍﺯ ﻣﻦ ﻳﻜﻮﻥ ﻣﺼﺎﺩﺭﻫﺎ
ﺍﻟﻘﻮﻟﻮﻥ ﺑﻜﺘﲑﻳﺎ ﻭﺟﻮﺩ ﺃﻥ [23] ﺇﻧﻐﺮﺍﻡ ﺑﲔ ﻭﻗﺪ
ﺍﻟﺪﻗﻴﻘﺔﺍﻟﻜﺎﺋﻨﺎﺕﻭﺟﻮﺩﻋﲆ ﹰﺍﻣﺆﴍﻳﻌﺘﱪﺍﻟﻐﺎﺋﻄﻴﺔ
ﻋﲆ ﺧﻼﳍﺎ ﻣﻦ ﺍﻟﺘﻌﺮﻑ ﻳﻤﻜﻦ ﻛﺬﻟﻚ ،ﺿﺔ ﱢﻤﺮﹸﺍﻟـﻤ
ﻛﺮﻭﻧﺎﻛﻲ ﺃﺷﺎﺭ ﻛﲈ .ﺍﻟﻠﺤﻮﻡ ﰲ ﺍﳋﻄﺮ ﻣﺼﺪﺭ
ﻫﺬﻩ ﺃﻥ ﺇﱃ (2001 ﻭﳎﻤﻮﻋﺘﻪ Kornacki)
ﻭﺗﻨﺘﺞ ﺍﻟﻼﻛﺘﻮﺯ ﺮﱡﲣﻤ ﺃﻥ ﻋﲆ ﺍﻟﻘﺪﺭﺓ ﳍﺎ ﺍﻟﺒﻜﺘﲑﻳﺎ
ﻟﻸﻗﺮﺍﺹ ﺍﻟﺘﻠﻮﺙ ﻫﺬﺍ ﻳﻌﻮﺩ ﻭﺭﺑﲈ .ﹰﺍﻭﻏﺎﺯ ﹰﺎﺣﺎﻣﻀ
ﺍﳌﺴﺘﺨﺪﻣﺔ ﺍﳌﻮﺍﺩ ﺟﻮﺩﺓ ﺍﻧﺨﻔﺎﺽ ﺇﱃ ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ
ﻋﻤﻠﻴﺎﺕ ﻛﻔﺎﺀﺓ ﻟﻌﺪﻡ ﺃﻭ ﺍﳌﻄﺒﻮﺧﺔ ﻏﲑ ﺑﺎﻷﻗﺮﺍﺹ
ﺍﻟﺘﺼﻨﻴﻊ ﰲ ﺍﳌﺴﺘﺨﺪﻣﺔ ﻭﺍﳌﻮﺍﺩ ﻭﺍﻟﺘﻄﻬﲑ ﺍﻟﺘﻨﻈﻴﻒ
.ﻟﻠﻌﺎﻣﻠﲔ ﺍﻟﺸﺨﺼﻴﺔ ﺍﻟﻨﻈﺎﻓﺔ ﻭﻋﺪﻡ
ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭﻱ ﺍﻟﺘﻮﺯﻳﻊ (5) ﺷﻜﻞ ﻳﺒﲔ ﻛﲈ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ
ﻣﻦ %39.2 ﺃﻥ ﻭﻧﻼﺣﻆ ،ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ
ﻳﱰﺍﻭﺡ ﻓﻴﻬﺎ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﺃﻋﺪﺍﺩ ﻛﺎﻥ ﺍﻟﻌﻴﻨﺎﺕ
ﻋﲆ ﺗﺪﻝ ﺍﻟﻨﺴﺒﺔ ﻭﻫﺬﻩ ،/ﻏﻢ4
10 ﺇﱃ 3
10 ﺑﲔ ﻣﺎ
ﻭﺍﻧﺨﻔﺎﺽ ﺍﳉﻴﺪ ﻭﺍﻟﻐﺴﻴﻞ ﺑﺎﻟﻨﻈﺎﻓﺔ ﺍﻟﺘﻘﻴﺪ ﻋﺪﻡ
.ﺍﳌﺴﺘﺨﺪﻣﺔ ﺍﻟﻠﺤﻮﻡ ﺟﻮﺩﺓ
ﻷﻗﺮﺍﺹ ﺍﻹﺣﺼﺎﺋﻲ ﺍﻟﺘﺤﻠﻴﻞ ﺧﻼﻝ ﻭﻣﻦ
ﻳﺘﻀﺢ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
0.05 ﺍﺣﺘﲈﻝ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﻫﻨﺎﻙ ﺃﻧﻪ
ﺟﻮﺩﺓ ﻣﺪ ﰲ ﺗﻔﺎﻭﺕ ﻫﻨﺎﻟﻚ ﺃﻥ ﺇﱃ ﻳﺸﲑ ﳑﺎ
ﰲ ﺍﻟﺼﺤﻴﺔ ﺍﻻﺷﱰﺍﻃﺎﺕ ﺗﻄﺒﻴﻖ ﻭﻋﺪﻡ ﺍﻷﻗﺮﺍﺹ
.ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ
ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﳜﺺ ﻓﻴﲈ ﺃﻣﺎ
ﻣﺘﻮﺳﻂ ﺃﻥ (7) ﺟﺪﻭﻝ ﻳﻮﺿﺢ ﻭﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ
ﺍﳌﺪ ﻭﺃﻥ ،44.1/ﻏﻢ ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ
ﺩﺭﺍﺳﺔ ﻭﰲ .32/ﻏﻢ ﺇﱃ <3 ﺑﲔ ﻣﺎ ﻳﱰﺍﻭﺡ
ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﻋﲆ [3] ﻭﳎﻤﻮﻋﺘﻪ ﺍﻟﴩﻳﻚ
ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻟﻌﺪﺩ ﺍﳌﺘﻮﺳﻂ ﻛﺎﻥ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ
0.0 ﺑﲔ ﻣﺎ ﺍﳌﺪ ﻭﺗﺮﺍﻭﺡ ،862.0/ﻏﻢ ﺍﻟﻐﺎﺋﻄﻴﺔ
ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﺧﻼﻝ ﻣﻦ ﻭﻧﻼﺣﻆ ،31/ﻏﻢ ﺇﱃ
ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﳌﻨﺎﻃﻖ ﺣﺴﺐ ﺍﻟﻘﻮﻟﻮﻥ ﳉﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﻟﻠﻌﺪﺩ ﻭﺍﻟﻌﻠﻴﺎ ﺍﻟﺪﻧﻴﺎ ﺍﻟﺘﻠﻮﺙ ﻭﺣﺪﻭﺩ ﺍﻟﻌﺎﻣﺔ ﺍﳌﺘﻮﺳﻄﺎﺕ 5 ﺟﺪﻭﻝ
()ﻣﻄﺒﻮﺧﺔ ﺍﻻﺧﺘﺒﺎﺭ ﻧﻮﻉﻭﺍﳌﺘﻮﺳﻄﺎﺕ ﺍﳊﺪﻭﺩﺍﻟﻌﻴﻨﺎﺕ ﺇﲨﺎﱄﺍﳌﺪﻳﻨﺔ ﻭﺳﻂﻗﺮﻗﺎﺭﺵﺍﻟﻈﻬﺮﺓﺍﻟﴩﻗﻴﺔ ﺍﳍﻀﺒﺔ
ﳉﺮﺍﺛﻴﻢ ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ
ﺍﻟﻘﻮﻟﻮﻥ/ﻏﻢ
ﺍﳌﺘﻮﺳﻂ2.202.50*2.21*1.64 *1.78 *
ﺍﻷﻋﲆ ﺍﳊﺪ2323231111
ﺍﻷﺩﻧﻰ ﺍﳊﺪ3>3>3>3>3>
.(P < 0.05) ﻣﻌﻨﻮﻱ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﺑﻴﻨﻬﺎ ﻟﻴﺲ ﺍﻟﻮﺍﺣﺪ ﺍﻟﺼﻒ ﰲ ﺍﻟﺘﻲ ﺍﳌﺘﻮﺳﻄﺎﺕ *
87.5
8
0 2
10-10
56
12.5
100
80
60
40
20
0
./ﻏﻢ ()ﺍﻟﱪﺟﺮ ﻭﺍﳌﻄﻬﻴﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻻﻗﺮﺍﺹ ﺍﻟﻜﻠﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﺑﻜﱰﻳﺎ ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭ ﺍﻟﺘﻮﺯﻳﻊ 4 ﺷﻜﻞ
8. ﺍﳌﺘﻮﺳﻂ ﻟﴩﻕ ﺍﻟﺼﺤﻴﺔ ﺍﳌﺠﻠﺔﻋﴩ ﺍﻟﺜﺎﻣﻦ ﺍﳌﺠﻠﺪ
ﺍﻟﺴﺎﺩﺱ ﺍﻟﻌﺪﺩ
660
ﺑﺠﺮﺍﺛﻴﻢ ﻣﻠﻮﺛﺔ ﺍﳌﻄﺒﻮﺧﺔ ﺍﻟﻌﻴﻨﺎﺕ ﻣﻦ %12.3 ﺃﻥ
ﺑﺠﺮﺍﺛﻴﻢ ﺍﻟﺘﻠﻮﺙ ﺳﺒﺐ ﺇﻥ .ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ
ﺇﱃ ﻳﻌﻮﺩ ﺍﳌﻄﺒﻮﺧﺔ ﺍﻷﻗﺮﺍﺹ ﰲ ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻄﺒﺦ ﻋﻤﻠﻴﺔ ﻛﻔﺎﺀﺓ ﻋﺪﻡ
ﺿﺔ ﱠﻌﺮﹸﻣﺍﻷﻗﺮﺍﺹﺗﺮﻙﺃﻭﻭﺍﳌﻄﺒﻮﺧﺔﺍﳌﺘﺒﻠﺔﺍﳌﻔﺮﻭﻡ
ﺗﻠﻮﺙ ﺣﺪﻭﺙ ﺃﻭ ﲠﺎ ﺍﳌﺤﻴﻄﺔ ﺍﻟﺘﻠﻮﺙ ﻟﻌﻮﺍﻣﻞ
.ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ ﰲ ﺍﻟﻌﺎﻣﻠﲔ ﻗﺒﻞ ﻣﻦ ﻋﺮﴈ
ﺍﳌﻄﺒﻮﺧﺔ ﺍﻷﻗﺮﺍﺹ ﺗﻜﻮﻥ ﺃﻥ ﺍﳌﻔﺮﻭﺽ ﻣﻦ ﺣﻴﺚ
ﺩﺭﺍﺳﺔ ﻭﰲ .ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﺟﺮﺍﺛﻴﻢ ﻣﻦ ﺧﺎﻟﻴﺔ
ﺍﻟﻌﺪﺩ ﻣﺘﻮﺳﻂ ﺃﻥ ﺟﺪﹸﻭ [13] ﻭﳎﻤﻮﻋﺘﻪ ﺍﻟﻄﻮﻳﻞ
ﺃﻗﺮﺍﺹﰲﺍﻟﻐﺎﺋﻄﻴﺔﺍﻟﻘﻮﻟﻮﻥﳉﺮﺍﺛﻴﻢﹰﻻﺍﺣﺘﲈﺍﻷﻛﺜﺮ
ﻣﺪﻳﻨﺔﻣﺴﺘﻮﻋﲆﻭﺍﳌﻄﺒﻮﺧﺔﺍﳌﺘﺒﻠﺔﺍﳌﻔﺮﻭﻡﺍﻟﻠﺤﻢ
ﻋﺎﻟﻴﺔ ﺗﻌﺘﱪ ﺍﻟﻨﺘﻴﺠﺔ ﻭﻫﺬﻩ .38.4/ﺟﺮﺍﻡ ﻃﺮﺍﺑﻠﺲ
.ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﻣﻊ ﻣﻘﺎﺭﻧﺔ
ﻷﻗﺮﺍﺹ ﺍﻹﺣﺼﺎﺋﻲ ﺍﻟﺘﺤﻠﻴﻞ ﺧﻼﻝ ﻭﻣﻦ
ﻳﺘﻀﺢ ،ﺍﳌﻄﺒﻮﺧﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﺍﺣﺘﲈﻝ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﻫﻨﺎﻙ ﻟﻴﺲ ﺃﻧﻪ
ﺟﻮﺩﺓ ﻣﺪ ﰲ ﺍﻟﺘﻔﺎﻭﺕ ﻋﺪﻡ ﺇﱃ ﻳﺸﲑ ﳑﺎ ،0.05
ﰲ ﺍﻟﺼﺤﻴﺔ ﺍﻻﺷﱰﺍﻃﺎﺕ ﺗﻄﺒﻴﻖ ﻭﻋﺪﻡ ﺍﻷﻗﺮﺍﺹ
ﺍﳊﺮﺍﺭﻳﺔ ﺍﳌﻌﺎﻣﻠﺔ ﺃﻥ ﻋﲆ ﻳﺪﻝ ﳑﺎ ،ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ
ﺍﻟﺘﻠﻮﺙﻫﺬﺍﻭﺍﻥ،ﺍﻟﻐﺬﺍﺋﻴﺔﺍﳌﻨﺸﺂﺕﺃﻛﺜﺮﰲﻣﺘﻘﺎﺭﺑﺔ
ﺍﻻﺷﱰﺍﻃﺎﺕ ﺗﻄﺒﻴﻖ ﰲ ﺍﻻﺧﺘﻼﻓﺎﺕ ﺇﱃ ﻳﻌﻮﺩ ﻗﺪ
. ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻨﺸﺂﺕ ﻫﺬﻩ ﰲ ﺍﻟﺼﺤﻴﺔ
ﺍﻟﺘﻠﻮﺙ ﻧﺴﺒﺔ ﺃﻥ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﻣﻦ ﻳﺘﻀﺢ
ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ H7:0157 ﺑﺠﺮﺍﺛﻴﻢ ﺍﳌﻄﺒﻮﺧﺔ
ﻣﻦ ﺍﻟﺘﺄﻛﺪ ﺗﻢ ﻭﻗﺪ ،%20.3 ﺇﱃ ﺗﺼﻞ E. coli
ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﻻﺧﺘﺒﺎﺭﺍﺕ ﺑﻮﺍﺳﻄﺔ ﺍﻟﻌﺰﻭﻻﺕ
ﺍﳌﻮﺍﺻﻔﺔ ﻣﴩﻭﻉ ﺍﻋﺘﲈﺩ ﻟﻌﺪﻡ ﹰﺍﻭﻧﻈﺮ ،ﺍﳊﻴﻮﻳﺔ
ﻓﻘﺪ ،ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﻷﻗﺮﺍﺹ ﺍﻟﻠﻴﺒﻴﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ
ﻣﻨﻬﺎ ﺍﻟﻌﺎﳌﻴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺑﻌﺾ ﺇﱃ ﺍﻟﺮﺟﻮﻉ ﺗﻢ
ﺗﻨﺺ ﺍﻟﺘﻲ (1992 ،)ﻏﻨﻴﻢ ﺍﳌﴫﻳﺔ ﺍﳌﻮﺍﺻﻔﺔ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﺗﻜﻮﻥ ﺃﻥ ﳚﺐ ﺃﻧﻪ ﻋﲆ
ﺟﺮﺍﺛﻴﻢ ﻣﻦ ﺧﺎﻟﻴﺔ ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ
ﻭﻛﺬﻟﻚ E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ H7:0157
ﺧﻠﻮ ﻋﲆ ﺍﻟﻠﻴﺒﻴﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﳌﻮﺍﺻﻔﺔ ﻣﴩﻭﻉ ﻳﻨﺺ
ﻣﻘﺎﺭﻧﺔ ﺧﻼﻝ ﻣﻦ .ﺍﳉﺮﺍﺛﻴﻢ ﻫﺬﻩ ﻣﻦ ﺍﻷﻗﺮﺍﺹ
ﺍﻷﺧﺮ ﺍﻟﺪﺭﺍﺳﺎﺕ ﺑﺒﻌﺾ ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﻧﺘﺎﺋﺞ
(1997ﻭﳎﻤﻮﻋﺘﻪFeldsine)ﻓﻠﺪﺳﲔﻭﺟﺪﻓﻘﺪ
ﻋﻴﻨﺔ 473 ﺇﺻﺎﺑﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ ﺍﳌﺘﺤﺪﺓ ﺍﻟﻮﻻﻳﺎﺕ ﰲ
ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﻣﻦ ﻋﻴﻨﺔ 1304 ﺃﺻﻞ ﻣﻦ
ﺑﺠﺮﺍﺛﻴﻢ ﻣﺼﺎﺑﺔ ﻛﺎﻧﺖ %36 ﻧﺴﺒﺔ ﺃﻥ ﺃﻱ ،ﺍﳌﻔﺮﻭﻡ
ﺃﻣﺎ ،E. coli ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ H7:0157
ﺗﺄﺛﲑ ﻣﻌﺮﻓﺔ ﻋﲆ ﻋﻤﻠﻮﺍ ﻓﻘﺪ [7] ﻭﳎﻤﻮﻋﺘﻪ ﺟﻮﻥ
E. coli 0157:H7ﺟﺮﺍﺛﻴﻢ ﻋﲆ ﺍﳊﺮﺍﺭﻳﺔ ﺍﳌﻌﺎﻣﻠﺔ
ﻗﺎﻣﻮﺍ ﺣﻴﺚ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﺃﻗﺮﺍﺹ ﰲ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺑﺠﺮﺍﺛﻴﻢ ﺍﻷﻗﺮﺍﺹ ﺑﺤﻘﻦ
4–2.25 ﺗﱰﺍﻭﺡ ﳌﺪﺓ ﻭﻃﻬﻴﻬﺎ E. coli 0157:H7
ﺑﻌﺪ.°ﻡ137ﺍﻟﺪﺍﺧﻠﻴﺔﺍﳊﺮﺍﺭﺓﺩﺭﺟﺔﻭﻛﺎﻧﺖﺩﻗﺎﺋﻖ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺟﺮﺍﺛﻴﻢ ﻋﻦ ﺍﻟﻜﺸﻒ ﺗﻢ ﺫﻟﻚ
ﺳﺎﻟﺒﺔ ﺍﻻﺧﺘﺒﺎﺭﺍﺕ ﻓﻜﺎﻧﺖ E. coli 0157:H7
ﺍﳌﻄﺎﻋﻢ ﰲ ﺍﳉﻴﺪﺓ ﺍﳊﺮﺍﺭﻳﺔ ﺍﳌﻌﺎﻣﻠﺔ ﺃﻥ ﻳﻌﻨﻲ ﻭﻫﺬﺍ
ﺍﻟﻘﻮﻟﻮﻧﻴـﺔ ﺍﻹﴍﻳﻜﻴـﺔ ﻋﲆ ﺍﻟﻘﻀـﺎﺀ ﻳﻤﻜﻨﻬﺎ
ﺃﻥ ﻭﺟﺪ [3] ﺩﺭﺍﺳﺔ ﻭﰲ .E. coli 0157:H7
ﻏﲑ ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺍﻷﻗﺮﺍﺹ ﰲ ﺍﻟﺘﻠﻮﺙ ﻧﺴﺒﺔ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺑﺠﺮﺍﺛﻴﻢ ﻭﺍﳌﺘﺒﻠﺔ ﺍﳌﻄﺒﻮﺧﺔ
ﺍﻟﻨﺴﺒﺔ ﻭﻫﺬﻩ %27.1 ﻛﺎﻧﺖ E. coli 0157:H7
.ﺍﻟﺪﺭﺍﺳﺔ ﻫﺬﻩ ﰲ ﻋﻠﻴﻬﺎ ﺍﳌﺘﺤﺼﻞ ﺍﻟﻨﺘﺎﺋﺞ ﻣﻦ ﺃﻋﲆ
ﺑﺠﺮﺍﺛﻴﻢ ﹰﺎﻗﺮﺻ 178 ﻓﻮﺟﺪﺕ [24] ﺩﺭﺍﺳﺔ ﺃﻣﺎ
ﻣﻦ E. coli 0157:H7 ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ
،ﺍﳌﻔﺮﻭﻡ ﺍﻟﻠﺤﻢ ﺃﻗﺮﺍﺹ ﻣﻦ ﻋﻴﻨﺔ 1115 ﺃﺻﻞ
ﺃﻗﺮﺍﺹ ﻣﻦ ﺗﻠﻮﺙ ﺃﻗﻞ ﻭﻫﻲ %15.9 ﺑﻨﺴﺒﺔ ﺃﻱ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ
ﺍﺭﺗﻔﺎﻉ ﻳﻌﻮﺩ ﻭﺭﺑﲈ .ﻃﺮﺍﺑﻠﺲ ﻣﺪﻳﻨﺔ ﰲ ﺎﻉﹶﺒﹸﺗ ﺍﻟﺘﻲ
ﺍﻟﻘﻮﻟﻮﻧﻴﺔ ﺍﻹﴍﻳﻜﻴﺔ ﺑﺠﺮﺍﺛﻴﻢ ﺍﻟﺘﻠﻮﺙ ﻧﺴﺒﺔ
ﺍﻟﺼﺤﻲ ﺍﻟﻮﻋﻲ ﺍﻧﺨﻔﺎﺽ ﺇﱃ E. coli 0157:H7
ﺍﻷﺧﺮ ﻭﺍﳌﻮﺍﺩ ﺍﳌﺴﺘﺨﺪﻡ ﺍﻝﳊﻢ ﺟﻮﺩﺓ ﻭﺗﺪﲏ
ﺍﻟﺴﺒﺐ ﻳﺮﺟﻊ ﻭﻗﺪ ،ﺍﻷﻗﺮﺍﺹ ﺗﺮﻛﻴﺐ ﰲ ﺍﻟﺪﺍﺧﻠﺔ
ﺍﻟﺼﺤﻴﺔ ﺍﻟﴩﻭﻁ ﺍﺗﺒﺎﻉ ﻭﻋﺪﻡ ﺍﻟﻨﻈﺎﻓﺔ ﻋﺪﻡ ﺇﱃ
ﻭﺍﻷﺩﻭﺍﺕ ﺍﳌﻌﺪﺍﺕ ﻭﺗﻄﻬﲑ ﺍﻷﺩﻭﺍﺕ ﻭﺗﻨﻈﻴﻒ
ﻷﻗﺮﺍﺹ ﺑﺎﻟﻨﺴﺒﺔ ﺃﻣﺎ .ﺍﻟﺘﺼﻦﻳﻊ ﰲ ﺍﳌﺴﺘﺨﺪﻣﺔ
ﺍﳌﻄﺒﻮﺧﺔ ﻭﻏﲑ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻷﻗﺮﺍﺹ ﺍﳌﻨﺎﻃﻖ ﺣﺴﺐ ()ﺍﻟﻐﺎﺋﻄﻴﺔ ﺍﳊﺮﺍﺭﺓ ﺃﻟﻴﻔﺔ ﺍﻟﻘﻮﻟﻮﻥ ﳉﺮﺍﺛﻴﻢ ﺍﻟﻜﲇ ﻟﻠﻌﺪﺩ ﻧﻴﺎ ﺍﻟﺪﹸ ﺍﻟﺘﻠﻮﺙ ﻭﺣﺪﻭﺩ ﺍﻟﻌﺎﻣﺔ ﺍﳌﺘﻮﺳﻄﺎﺕ 6 ﺟﺪﻭﻝ
(ﻣﻄﺒﻮﺧﺔ )ﻏﲑ ﺍﻻﺧﺘﻴﺎﺭ ﻧﻮﻉﻭﺍﳌﺘﻮﺳﻄﺎﺕ ﺍﳊﺪﻭﺩﺍﻟﻌﻴﻨﺎﺕ ﺇﲨﺎﱄﺍﳌﺪﻳﻨﺔ ﻭﺳﻂﻗﺮﻗﺎﺭﺵﺍﻟﻈﻬﺮﺓﺍﻟﴩﻗﻴﺔ ﺍﳍﻀﺒﺔ
ﺃﻟﻴﻔﺔ ﺍﻟﻘﻮﻟﻮﻥ ﳉﺮﺍﺛﻴﻢ ﹰﻻﺍﺣﺘﲈ ﺍﻷﻛﺜﺮ ﺍﻟﻌﺪﺩ
)ﺍﻟﻐﺎﺋﻄﻴﺔ(/ﻏﻢ ﺍﳊﺮﺍﺭﺓ
ﺍﳌﺘﻮﺳﻂ4
10 × 1.93
10 × 1.7acd*3
10 × 2.9bcd*
4
10 × 3.3c*4
10 × 3.6d*
ﺍﻷﻋﲆ ﺍﳊﺪ5
10 × 1.13
10 × 4.64
10 × 1.15
10 × 1.15
10 × 1.1
ﺍﻷﺩﻧﻰ ﺍﳊﺪ2
10 × 1.22
10 × 1.52
10 × 1.23
10 × 1.13
10 × 2.4
.(P ≤ 0.05) ﻣﻌﻨﻮﻱ ﻣﺴﺘﻮ ﻋﻨﺪ ﻣﻌﻨﻮﻳﺔ ﻓﺮﻭﻕ ﺑﻴﻨﻬﺎ ﺍﻟﻮﺍﺣﺪ ﺍﻟﺼﻒ ﰲ ﳐﺘﻠﻔﺔ ﺣﺮﻭﻑ ﲢﻤﻞ ﺍﻟﺘﻲ *ﺍﳌﺘﻮﺳﻄﺎﺕ
./ﻏﻢ ()ﺍﻟﱪﺟﺮ ﻭﺍﳌﻄﻬﻴﺔ ﺍﳌﺘﺒﻠﺔ ﺍﳌﻔﺮﻭﻡ ﺍﻟﺪﻭﺍﺟﻦ ﳊﻢ ﻻﻗﺮﺍﺹ ﺍﻟﻜﻠﻴﺔ ﺍﻟﻘﻮﻟﻮﻥ ﺑﻜﱰﻳﺎ ﻷﻋﺪﺍﺩ ﺍﻟﺘﻜﺮﺍﺭ ﺍﻟﺘﻮﺯﻳﻊ 5 ﺷﻜﻞ
45
40
35
30
25
20
15
10
5
0
12.5
7
12.5
7
12
14.2
2
10-10
3
10-10
2 4
10-10
3 5
10-10
4 6
10-10
5
22
39.2
21.4
8