DETERMINATION THE RATE OF MICROBIAL CONTAMINATION OF CREAM PASTRY FROM CONFECTIONARIES IN SOUTH OF TEHRAN

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SOLTAN DALLAL M.M.; FAZELIFARD P.; TABATABAEI BAFROEI A.; RASHIDI S.; ZARRIN M.

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Journal: JOURNAL OF MICROBIAL BIOTECHNOLOGY Year:2010 | Volume:2 | Issue:6 Page(s): 7-11

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Title

DETERMINATION THE RATE OF MICROBIAL CONTAMINATION OF CREAM PASTRY FROM CONFECTIONARIES IN SOUTH OF TEHRAN

Author(s)

Keywords

CREAM-CONTAINING PASTRYQ3

FOOD CONTAMINATIONQ3

FOOD POISONINGQ3

Abstract

Background and Objective: Food borne diseases due to consumption of contaminated food are considered as a critical health problem worldwide and many funds are compensated for treatment of such diseases annually. Cream-containing pastries are most prone to contamination with variety of microorganisms due to their ingredients, handling as well as storage conditions. The aim of current study is to determine the rate of microbial contamination of CREAM-CONTAINING PASTRY from confectionaries in south of Tehran.Materials and Methods: A total of 121 CREAM-CONTAINING PASTRY samples were taken from different confectionaries randomly. The rate and type of contamination were assessed according to Iran National Standards.Results: This study revealed that 72.7% of all of cream-filled pastries collected from south of Tehran were contaminated with various microbes. Most contamination was due to Enterobacteriaceae and yeasts. The examined samples were also contaminated with other bacteria, so that 100% of contaminated products had more than one microorganism. No Salmonella was isolated from cream filled pastries. Furthermore, the monthly assessment of rate of contamination, showed that the most and least rate of contamination was in summer (June, Mean of contamination 86%) and winter (December, Mean of contamination 50%) respectively.Conclusion: It seems that training of workers and supervision on the preparation and storage of cream pastries through health centers is necessary for public health.

Cites

DETERMINATION OF YERSINIA SPP. AND SALMONELLA PARATYPHI B ISOLATED FROM POSSIBLY CONTAMINATED CREAM SAMPLES IN THE CITY OF TEHRAN

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APA: Copy

SOLTAN DALLAL, M.M., FAZELIFARD, P., TABATABAEI BAFROEI, A., RASHIDI, S., & ZARRIN, M.. (2010). DETERMINATION THE RATE OF MICROBIAL CONTAMINATION OF CREAM PASTRY FROM CONFECTIONARIES IN SOUTH OF TEHRAN. JOURNAL OF MICROBIAL BIOTECHNOLOGY, 2(6), 7-11. SID. https://sid.ir/paper/181449/en

Vancouver: Copy

SOLTAN DALLAL M.M., FAZELIFARD P., TABATABAEI BAFROEI A., RASHIDI S., ZARRIN M.. DETERMINATION THE RATE OF MICROBIAL CONTAMINATION OF CREAM PASTRY FROM CONFECTIONARIES IN SOUTH OF TEHRAN. JOURNAL OF MICROBIAL BIOTECHNOLOGY[Internet]. 2010;2(6):7-11. Available from: https://sid.ir/paper/181449/en

IEEE: Copy

M.M. SOLTAN DALLAL, P. FAZELIFARD, A. TABATABAEI BAFROEI, S. RASHIDI, and M. ZARRIN, “DETERMINATION THE RATE OF MICROBIAL CONTAMINATION OF CREAM PASTRY FROM CONFECTIONARIES IN SOUTH OF TEHRAN,” JOURNAL OF MICROBIAL BIOTECHNOLOGY, vol. 2, no. 6, pp. 7–11, 2010, [Online]. Available: https://sid.ir/paper/181449/en

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