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1393/8/10، جلد ۱، شماره ۱، صفحات -
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژههای فارسی مقاله |
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| عنوان انگلیسی |
Evaluation of microbial contamination of pastry cream in Arak city of Iran |
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| چکیده انگلیسی مقاله |
Cream and pastry cream are used so much in the confectionary industry. Contaminations of whipped cream are even more than pastry cream. Microbial contaminations causes human to have contagious diseases by the digestive system of converse mentioned diseases depend on methods of making and keeping of cream. Food habits, health care by persons who making pastry cream and primary and secondary contamination of cream. The goal of this study is a prevalence of microbial contamination in pastry cream supplied in Arak. In this study, total of 120 samples were randomly obtained from confectioneries and analyzed for microbial contamination levels, according to Iran’s national standards. Results show that among 120 samples which were tested, 115 samples (95.8%) were non-use and contaminated to various microbes. Ninety eight (81.6%) samples were positive to entrobacteriaceaes (>1 × 102 CFU/g), 5 (4.2%) samples were positive to mold (>3 × 102 CFU/g), and 115 (95.8%) samples were contaminated to yeasts (>1 × 103 CFU/g). Thirty six (30%) samples were positive to Escherichia coli and no Salmonella was detected in any samples of pastries cream. It was concluded that health conditions of production for pastries cream is low and it needs to promote the hygiene and safety in the production line of pastry cream. |
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| کلیدواژههای انگلیسی مقاله |
Arak, Confectionery, Microbial contamination, Pastries cream |
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| نویسندگان مقاله |
56427---56428---56429--- |
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| نشانی اینترنتی |
http://jfsh.tums.ac.ir/index.php/jfsh/article/viewArticle/8 |
| فایل مقاله |
فایلی برای مقاله ذخیره نشده است |
| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
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| نوع مقاله منتشر شده |
Original Article(s) |
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