Volume 8, Issue 2 (summer 2014[PERSIAN] 2014)                   mljgoums 2014, 8(2): 62-66 | Back to browse issues page

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Shabani S, Sadeghi Mahoonak A, Jalali H. Microbial Contamination of Pastry Cream Supplied in Gorgan. mljgoums 2014; 8 (2) :62-66
URL: http://mlj.goums.ac.ir/article-1-451-en.html
Microbial Contamination of Pastry Cream Supplied in Gorgan
SH Shabani 1, AR Sadeghi Mahoonak2 , H Jalali3
1- MSc of food Science and Technology, Islamic Azad University, Dameghan Branch Dameghan, Iran , shabani20@yahoo.com
2- Associate Professor, Department of Food Science and Technology, GorganUniversity of Agricultural Sciences & Natural Resources, Gorgan, Iran
3- Assistant Professor of food Science and Technology, Department of Food Science and Technology, Islamic Azad University, Dameghan, Iran
Abstract:   (16790 Views)
Abstract Background and Objective: Cream pastry, because of their ingredients, making process and preserving conditions are susceptible to many types of microbes. This study was conducted to determine the level of contamination of pastry cream in Gorgan. Material and Methods: The randomly selected samples (N = 450) were tested according to national standards for microbial tests and then the data was analyzed. Results: The level of contaminations for Enterobacteriaceae and Staphylococcus aureus was 56% and 43.3%, respectively. The highest contamination occurred in summer with Enterobacteriaceae (N= 113) and the lowest in spring with Staphylococcus aureus (N= 40). Also microbial contamination in different types of cream pastries showed the maximum level in cream puff (90%) and the minimum level in roll pastry (30.6%). Conclusion: There is a significant difference in infection rate between different samples. The infection rate in this study is more than the prevalence of past studies. Keywords: Cream Pastry, Enterobacteriaceae, Staphylococcusaureus, Gorgan
Keywords: Cream Pastry, Enterobacteriaceae, Staphylococcusaureus, Gorgan
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Research Article: Original Paper |
Received: 2014/04/5 | Accepted: 2014/04/5 | Published: 2014/04/5 | ePublished: 2014/04/5
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.