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

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.

Microbial contaminationPastry creamFood microbiologyHamedan, Iran