Microbial Contamination of Pastry Cream: Evidence From Hamedan, Iran
Publish place: Archives of Hygiene Sciences، Vol: 5، Issue: 3
Publish Year: 1395
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_AHS-5-3_010
تاریخ نمایه سازی: 19 آبان 1397
Abstract:
Background & Aims of the Study: Given the importance of microbial contamination increating food-borne diseases, this study was conducted to assess level of microbialcontamination of pastry creams in Hamedan, Iran.Materials and Methods: Totally, 80 samples were randomly collected from theconfectioneries and analyzed for microbial contamination according to Iranian nationalstandard microbial tests.Results: Data indicated that 49 (61.2%) samples were contaminated, mostly comprised ofColiforms (92.5%). Moreover, the infection was seen to be higher in jelly roll compared topuff pastry. Yeast contamination was about 82.5 percent, which could accelerate the decayof such products. However, yeast contamination of puff pastries was higher than jelly roll.The microbial contamination with Staphylococcus aureus, total viable count and moldswere 57.5%, 35% and 37.5%; respectively.Conclusion: Nevertheless, Salmonella, Escherichia coli and Listeria monocytogenes werenot found in any of the samples. Abundance of microbial contamination in the puff pastrysamples might put consumer’s health at risk.
Keywords:
Microbial contaminationPastry creamFood microbiologyHamedan , Iran
Authors
Mohamadreza Pajohi-Alamoti
Department of Food Hygiene and Quality Control, School of Para-Veterinary Science, Bu-Ali Sina University,Hamedan, Iran
Ali Rezaei
Department of Food Hygiene and Quality Control, School of Para-Veterinary Science, Bu-Ali Sina University,Hamedan, Iran
Razzagh Mahmoudi
Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran