Assessment of traditional cream microbial contamination in Tehran

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.

NATEGHI LEILA; ZAREI FATEMEH

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

Journal Paper

Paper Information

Journal: HALAL JOURNAL Year:2020 | Volume:3 | Issue:2 Page(s): 58-70

Download Full-Text

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

Persian Verion

View:

401

Download:

Cites:

Information Journal Paper

Title

Assessment of traditional cream microbial contamination in Tehran

Author(s)

NATEGHI LEILA | ZAREI FATEMEH | Issue Writer Certificate

Keywords

Cream

Microbial counting

Tehran

Traditional products

Abstract

Introduction and purpose: Cream is a part of milk that is separated from milk by Creaming operation and due to its nutritious environment, it is a suitable culture medium for the growth of microbes. Therefore, the general purpose of this study was to investigate the microbial contamination of traditional Cream in Tehran. The Study method: In this study, 60 samples of traditional Cream from milk sales units and traditional dairy products were collected randomly in Tehran. Necessary microbiological tests were performed according to Iranian national standards and then the data were analyzed using 19 SPSS statistical software. Results: The results of this study showed that out of 60 samples of contamination (3. 3%) of the samples to Staphylococcus aureus 36. 7% to gram-negative gram-negative agents, 30% to Escherichia coli and 88. 3% to mold and yeast and 30% to Anterobacteriosis gramnegative intestinal bacilli accounted for 51. 7% of microbial Cream samples above the standard allowable limit. Discussion and Conclusion: In this study, the contamination of traditional Creams with various microorganisms in Tehran was observed, which is consistent with many previous studies conducted in Iran and other countries on milk and dairy products. Although the sources of contamination have not been identified in this study, the results indicate unsanitary conditions for the production, distribution and sale of this type of Cream.

Cites

No record.

References

No record.

Cite

APA: Copy

NATEGHI, LEILA, & ZAREI, FATEMEH. (2020). Assessment of traditional cream microbial contamination in Tehran. HALAL JOURNAL, 3(2 ), 58-70. SID. https://sid.ir/paper/381951/en

Vancouver: Copy

NATEGHI LEILA, ZAREI FATEMEH. Assessment of traditional cream microbial contamination in Tehran. HALAL JOURNAL[Internet]. 2020;3(2 ):58-70. Available from: https://sid.ir/paper/381951/en

IEEE: Copy

LEILA NATEGHI, and FATEMEH ZAREI, “Assessment of traditional cream microbial contamination in Tehran,” HALAL JOURNAL, vol. 3, no. 2 , pp. 58–70, 2020, [Online]. Available: https://sid.ir/paper/381951/en

Related Journal Papers