Microbial Contamination of Cream Filled Pastries Supplied in Confectioneries of Zanjan, Iran

Document Type : Research Paper

Authors

Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

Abstract

Introduction: Non-standard food hygiene can lead to microbial contamination in food products. Foodborne pathogens can cause more than 200 illnesses from a mild diarrhea to cancer. Cream-filled pastries are milk-based bakery products with high production and consumption rate in confectioneries of Iran with soft and spongy texture made of different ingredients. The aim of this study was to determine microbial contamination of cream filled pastries as one of the high consumer acceptance product and to evaluate the relation between microbial contamination and sanitary conditions at Zanjan confectioneries.Methods: A total number of 62 cream filled pastries were collected from confectioneries of Zanjan city, Iran. Preparation, dilution and microbiological examination of samples were conducted according to the recommended instructions of Institute of Standards and Industrial Research of Iran, for total count enumeration, Escherichia coli, coliforms, Staphylococcus aureus, Salmonella, Bacillus cereus, Yeasts and moldswith No. 2395 and 8923-1, 2946,  2461, 6806, 1810, 2324 and 10899, respectively.Results: Microbial analysis showed that 40 specimens out of 62 samples had a total count out of the standard limit for cream-filled pastries. 20, 24, 4 and 47 samples had higher count than recommended limit of Iranian national standard for E. coli, S. aureus, Salmonella sp. and coliforms respectively. Thirty samples of cream-filled pastries had out of standard limit contamination with mold and yeasts.Conclusion: Results showed low hygienic conditions of processing, storage and distribution of cream filled pastries. Therefore, respect to all essential principles of food hygiene by confectioneries from Zanjan, Iran is necessary. 

Keywords

References

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History

  • Receive Date: 16 July 2018
  • Revise Date: 27 September 2018
  • Accept Date: 22 October 2018

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