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Archives of Hygiene Sciences، جلد ۵، شماره ۳، صفحات ۲۰۷-۲۱۳
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عنوان انگلیسی Microbial Contamination of Pastry Cream: Evidence from Iran
چکیده انگلیسی مقاله Background & Aims of the Study: Given the importance of microbial contamination in creating food-borne diseases, this study was conducted to assess level of microbial contamination of pastry creams in Hamedan, Iran. Materials and Methods: Totally, 80 samples were randomly collected from the confectioneries and analyzed for microbial contamination according to Iranian national standard microbial tests. Results: Data indicated that 49 (61.2%) samples were contaminated, mostly comprised of Coliforms (92.5%). Moreover, the infection was seen to be higher in jelly roll compared to puff pastry. Yeast contamination was about 82.5 percent, which could accelerate the decay of such products. However, yeast contamination of puff pastries was higher than jelly roll. The microbial contamination with Staphylococcus aureus, total viable count and molds were 57.5%, 35% and 37.5%; respectively. Conclusion: Nevertheless, Salmonella, Escherichia coli and Listeria monocytogenes were not found in any of the samples. Abundance of microbial contamination in the puff pastry samples might put consumer's health at risk.
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نویسندگان مقاله محمدرضا پژوهی الموتی | mohamadreza pajohi alamoti
department of food hygiene and quality control, school of para-veterinary science, bu-ali sina university, hamedan, iran

سازمان اصلی تایید شده: دانشگاه بوعلی سینا (Bu ali sina university)

علی رضایی | ali rezaei
department of food hygiene and quality control, school of para-veterinary science, bu-ali sina university, hamedan, iran

سازمان اصلی تایید شده: دانشگاه بوعلی سینا (Bu ali sina university)

رزاق محمودی | razzagh mahmoudi
department of food hygiene and safety, school of health, qazvin university of medical sciences, qazvin, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی قزوین (Qazvin university of medical sciences)

نشانی اینترنتی http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-33-2&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
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