Evaluation Bacterial Contamination of E. Coli and Staphylococcus Aureus in Cream Filled Pastries in West Tehran City

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Dastpeiman Behrouz; khakipour nazanin

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Paper Information

Journal: QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS Year:2021 | Volume:1 | Issue:2 Page(s): 16-23

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Information Journal Paper

Title

Evaluation Bacterial Contamination of E. Coli and Staphylococcus Aureus in Cream Filled Pastries in West Tehran City

Author(s)

Dastpeiman Behrouz | khakipour nazanin | Issue Writer Certificate

Keywords

Cream-Filled Pastries

Bacterial Contamination

E.Coli

Staphylococcus Aureus

Abstract

Confectionery products are considered as a suitable factor for the growth of bacteria due to the presence of nutrients such as milk and egg products, and if they do not comply with proper storage conditions, they quickly become rotten and unusable. This descriptive cross-sectional study was performed to investigate the presence or absence of Bacterial Contamination caused by Escherichia coli and Staphylococcus Aureus in creamy sweets in the west of Tehran. From 12 selected confectioneries in the west of Tehran, about 500 grams of creamy sweets equivalent to 3 pieces (solid food sample) (according to the instructions of the standard number of samples required in food sampling) were prepared using a simple random sampling method. In this study, in order to isolate and identify E. coli bacteria, lauryl sulfate tryptase (LST) culture medium was used. Due to gas production and turbidity observed in all samples (36 samples), EC Broth selective culture medium was used for complementary and confirmatory steps. Finally, peptone water culture medium was used for confirmatory tests of E. coli and differentiation from other fecal coliforms, coaxial reagent was used for final confirmation. Isolation and identification of S. aureus bacteria were done using Cooked Meat enrichment medium and due to the production of spherical or oval or spindle-shaped colonies that were created in the depth of the medium in all samples, from Baird Parker Agar culture medium as The base was used for the second stage and in continuation of coagulase test to confirm S. aureus bacteria from other staphylococci, rabbit citrate plasma was used for confirmatory tests. By reviewing the data, the rate of Bacterial Contamination caused by S. aureus in 36 samples was equal to 25% and the rate of Bacterial Contamination due to E. coli in 36 samples was equal to 5%.

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APA: Copy

Dastpeiman, Behrouz, & khakipour, nazanin. (2021). Evaluation Bacterial Contamination of E. Coli and Staphylococcus Aureus in Cream Filled Pastries in West Tehran City. QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS, 1(2 ), 16-23. SID. https://sid.ir/paper/704271/en

Vancouver: Copy

Dastpeiman Behrouz, khakipour nazanin. Evaluation Bacterial Contamination of E. Coli and Staphylococcus Aureus in Cream Filled Pastries in West Tehran City. QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS[Internet]. 2021;1(2 ):16-23. Available from: https://sid.ir/paper/704271/en

IEEE: Copy

Behrouz Dastpeiman, and nazanin khakipour, “Evaluation Bacterial Contamination of E. Coli and Staphylococcus Aureus in Cream Filled Pastries in West Tehran City,” QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS, vol. 1, no. 2 , pp. 16–23, 2021, [Online]. Available: https://sid.ir/paper/704271/en

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