Search
- Page Path
- HOME > Search
Original Article
- Evaluation of Microbial Contamination and Chemical Qualities of Cream-filled Pastries in Confectioneries of Chaharmahal Va Bakhtiari Province (Southwestern Iran)
- Ali Sharifzadeh, Mohammad Hajsharifi-Shahreza, Payam Ghasemi-Dehkordi
- Osong Public Health Res Perspect. 2016;7(6):346-350. Published online December 31, 2016
- DOI: https://doi.org/10.1016/j.phrp.2016.09.004
- 2,798 View
- 30 Download
- 2 Crossref
-
Abstract
PDF - Objectives
High consumption of bakery products such as cream-filled pastries may cause serious health risks and food poisoning to humans. Therefore, investigation of the microbial and chemical qualities of bakery products containing cream is necessary. The purpose of the present study was to investigate the chemical qualities and microbial contaminations of cream-filled pastries collected from confectioneries located in six cities in Chaharmahal Va Bakhtiari province (Southwestern Iran).
Methods
Microbial tests and chemical characteristics (fat and acidity level) were done on 228 cream-filled pastries samples that were collected randomly from various confectioneries.
Results
After microbial tests, it was found that 33.33% of all samples were contaminated by microbial agents. The microbial tests showed that Shahrekord (10.09%) and Broujen (9.21%) cities had high levels of contamination and in Koohrang (1.31%) it was low compared with the other four cities. High contamination of coliforms (61.84%), staphylococci (48.68%), and yeast (27.63%) were observed in almost all samples. The chemical analysis showed maximum amounts of fat content and titratable acidity in cream-filled pastry samples obtained from Lordegan and Shahrekord cities, respectively.
Conclusion
The findings of the present work demonstrated that the microbial contamination and chemical quality of cream-filled pastries produced in confectionaries of Chaharmahal Va Bakhtiari province were not in acceptable ranges. These problems may be related to fecal contamination of cream samples or lack of hygiene by handlers and it is necessary to observe the standards of hygiene and to develop safe food handling techniques and aseptic pastry manufacturing systems in some confectioneries of Chaharmahal Va Bakhtiari province. -
Citations
Citations to this article as recorded by
- Prevalence of AmpC, ESBL, and colistin resistance genes in Enterobacterales isolated from ready-to-eat food in Algeria
Nawel Zaatout, Ahmad I. Al-Mustapha, Amira Bouaziz, Rima Ouchene, Annamari Heikinheimo
Brazilian Journal of Microbiology.2023; 54(3): 2205. CrossRef - Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream
Özüm ÖZOĞLU, Evrim Güneş ALTUNTAŞ
Natural and Engineering Sciences.2019; 4(1): 65. CrossRef
- Prevalence of AmpC, ESBL, and colistin resistance genes in Enterobacterales isolated from ready-to-eat food in Algeria
First
Prev
