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Jamshidi, Ali, Mirlohi, Marayam, Shokri, Samira. (1396). Assessment of Microbial Quality of Semi Dry and Cream Pastries from Confectionaries of Arak Province, Iran. سامانه مدیریت نشریات علمی, 2(3), 160-164.
Ali Jamshidi; Marayam Mirlohi; Samira Shokri. "Assessment of Microbial Quality of Semi Dry and Cream Pastries from Confectionaries of Arak Province, Iran". سامانه مدیریت نشریات علمی, 2, 3, 1396, 160-164.
Jamshidi, Ali, Mirlohi, Marayam, Shokri, Samira. (1396). 'Assessment of Microbial Quality of Semi Dry and Cream Pastries from Confectionaries of Arak Province, Iran', سامانه مدیریت نشریات علمی, 2(3), pp. 160-164.
Jamshidi, Ali, Mirlohi, Marayam, Shokri, Samira. Assessment of Microbial Quality of Semi Dry and Cream Pastries from Confectionaries of Arak Province, Iran. سامانه مدیریت نشریات علمی, 1396; 2(3): 160-164.

Assessment of Microbial Quality of Semi Dry and Cream Pastries from Confectionaries of Arak Province, Iran

International Journal of Nutrition Sciences
مقاله 7، دوره 2، شماره 3، آذر 2017، صفحه 160-164    اصل مقاله (304.67 K)
نوع مقاله: Original Article
نویسندگان
Ali Jamshidi1؛ Marayam Mirlohi2؛ Samira Shokri* 3
1Food Security Research Center, Department of Food Technology, Isfahan University of Medical Sciences, Isfahan, Iran
2Student Research Committee, Isfahan University of Medical Sciences, Isfahan, Iran
3Department of Food Safety and Hygiene, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
چکیده
Background: Confectionary products especially eclairs are a major part of food manufacturing in Iran. Considering high consumption levels and also the possibility of microbial contamination in this section of food products, the present study aimed to determine the degree of microbial contamination of eclairs supplied to Arak province confectionaries and the association between contamination level and adherence to hygiene principles at production sites.
Methods: Sampling was undertaken from 44 different types of eclairs and microbial tests were performed based on Iran National Standards. Data analysis was conducted using Spearman correlation and linear regression tests.
Results: This study showed that 43.2% of samples were contaminated with Escherchia coli, 59.1% with Enterobacteriaceae, 13.6% with mold, 20.5% with yeast and 13.6% with Bacillus cereus.
Conclusion: High contamination rate of eclairs with bacteria, molds and yeasts needs using different methods to control microbial growth, including promotion of sanitary awareness among labors, regular cleansing and disinfecting of equipments, improvement in sanitation of confectionaries proper food storage methods and quick preparation of confections.
کلیدواژه‌ها
Pastry؛ Confectionary؛ Éclair؛ Microbial contamination؛ Iran
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