MICROBIAL CONTAMINATION OF TRADITIONAL ICE-CREAMS PRODUCED AND MARKETED IN MARAGHEH DURING 2012

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ANVARINEJAD M.; MIRZAEI H.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2013 | Volume:3 | Issue:3 (11) Page(s): 75-82

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,406

Download:

Cites:

Information Journal Paper

Title

MICROBIAL CONTAMINATION OF TRADITIONAL ICE-CREAMS PRODUCED AND MARKETED IN MARAGHEH DURING 2012

Author(s)

ANVARINEJAD M. | MIRZAEI H. | Issue Writer Certificate

Keywords

TRADITIONAL ICE-CREAMQ2

MICROBIAL CONTAMINATIONQ1

MARAGHEHQ2

Abstract

Unpasteurized TRADITIONAL ICE-CREAM has long being manufactured in Iran and is consumed during hot seasons especially by kids. Contamination of ice-cream with microbial pathogens could results in humans' infections or intoxication. The aim of this survey was to evaluate the microbial quality of TRADITIONAL ICE-CREAMs produced in MARAGHEH. First, the markets were classified as 1, 2 and 3 considering their facilities as well as the hygienic measures absorbed by the personnel. A total number of 99 samples was obtained and subjected to microbial analysis. Enumeration of total bacteria and enterobacteriaceae as well as detection of Escherichia coli, salmonella and coagulase positive staphylococci were performed according to the Iranian National Standard. Results showed that 78.8% and 17.2% of the samples had the total bacteria and enterobacteriaceae counts above the approved limit, respectively. In the case of staphylococci and E. coli it was estimated at 41.8% and 21.4%, respectively. Conversely, any salmonella was isolated from the samples. MICROBIAL CONTAMINATION rate in terms of staphylococci and E. coli among third-class markets were significantly (p<0.05) higher than first-class ones. However, no significant difference was observed among other microbial groups. It was concluded that high percentage of the ice- creams produced in MARAGHEH had microbial quality beyond the acceptable limit. Furthermore, it was revealed that outward features of the ice-cream markets could not be an appropriate indicator to make a judgment about the microbial quality of their products.

Cites

MICROBIAL QUALITY AND ANTIMICROBIAL RESISTANCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM TRADITIONAL ICE CREAM IN HAMADAN CITY,WEST OF IRAN

References

Cite

APA: Copy

ANVARINEJAD, M., & MIRZAEI, H.. (2013). MICROBIAL CONTAMINATION OF TRADITIONAL ICE-CREAMS PRODUCED AND MARKETED IN MARAGHEH DURING 2012. JOURNAL OF FOOD HYGIENE, 3(3 (11)), 75-82. SID. https://sid.ir/paper/222863/en

Vancouver: Copy

ANVARINEJAD M., MIRZAEI H.. MICROBIAL CONTAMINATION OF TRADITIONAL ICE-CREAMS PRODUCED AND MARKETED IN MARAGHEH DURING 2012. JOURNAL OF FOOD HYGIENE[Internet]. 2013;3(3 (11)):75-82. Available from: https://sid.ir/paper/222863/en

IEEE: Copy

M. ANVARINEJAD, and H. MIRZAEI, “MICROBIAL CONTAMINATION OF TRADITIONAL ICE-CREAMS PRODUCED AND MARKETED IN MARAGHEH DURING 2012,” JOURNAL OF FOOD HYGIENE, vol. 3, no. 3 (11), pp. 75–82, 2013, [Online]. Available: https://sid.ir/paper/222863/en

Related Journal Papers