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التحري عن عدد من المعادن الثقيلة والتلوث البكتيري في بعض الخضروات المعلبة والطازجة المستوردة في مدينة بغداد == Determination of Several Heavy Metals And Bacterial Contamination In Some Imported Canned And Fresh Vegetables In Baghdad
Author name:
حسين خالد نعمان
Supervisor name:
ايثار كامل الميالي
General topic:
Biology
Specific topic:
Environment - Environmental pollution
Degree:
Master
University:
University of Baghdad
Language:
English
University location:
Baghdad
First pages:
24T2889 - p.pdf
Abstract:
تم اخذ ستة وثلاثين عينة من الخضروات المعلبة وخمس عينات من الخضروات الطازجة, وتجميعها من مناطق واسواق مختلفة من مدينة بغداد بشكل عشوائي خلال الفترة من شهر تشرين الاول 2013 الى شهر نيسان, 2014 حيث تضمنت الدراسة التحري عن تراكير بعض العناصر الثقيلة وهي (الرص | In this study, thirty six samples of canned vegetables and five samples of fresh vegetables were collected randomly from different markets of Baghdad city from October 2013 till April 2014. The study included determining of the concentration of some heavy metals (lead, nickel, zinc and iron) by atomic absorption spectrophotometery and the bacterial contamination in samples, also comparing the canned vegetables with fresh vegetables. It was found that the higher concentrations of heavy metals in canned vegetables as the following : lead 1.179 µg/g in olive, nickel 0.908 µg/g in olive, zinc 10.143 µg/g green pea and iron 90.601µg/g in white asparagus. The lowest concentrations were as the following : lead 0.002 µg/g in green asparagus, nickel 0.019 µg/g in mushroom, zinc 0.528 µg/g in white asparagus and iron 4.061 µg/g in green pea. In fresh vegetables, it was found that the highest concentrations of heavy metals were as follows : lead 0.919 µg/g in green pea, nickel 1.108 µg/g in green pea, zinc 4.304 µg/g in mushroom and iron 43.618 µg/g in tomato. The lowest concentrations were as the following : lead recorded 0.011 µg/g in tomato, nickel recorded 0.022 µg/g in tomato, zinc 0.876 µg/g in green pea and iron recorded 11.081 µg/g in green pea. The identification of the bacteria done by some identification tests for gram negative bacteria, the testes include growth on MacConkey agar, growth on EMB agar, IMViC testes and motility test. The identification tests for Gram positive bacteria included growth on manitol salt agar, growth on staph 110 agar and motility test. The bacterial tests ensured that there is no bacterial growth was detected in the canned vegetables, except some samples (white asparagus, green asparagus and mushroom) of December 2013, while it was detected in fresh vegetables. The bacterial species that isolated in these samples were E.coli, Klebsiela pneumoniae, Bacillus cereus and Staphylococcus aureus.
