Gelecek Sayı: Haziran 2024
pISSN 1309-6958
eISSN 2146-1953
| 2013, Cilt 29, Sayı 3, Sayfa(lar) 138-142 |
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| Microbiological and chemical qualities of cream-filled pastries sold in Kerman city confectioneries, southeast of Iran |
| Masoud Sami1, Atefeh Nasri2, Mahboobeh Bagheri3, Hamid Sharifi1 |
| 1Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman 2Department of Food Hygiene, School of Veterinary Medicine, University of Shiraz, Shiraz 3Department of Food Hygiene and Quality Control, School of Veterinary Medicine, University of Tehran, Tehran, Iran |
| Keywords: Cream-filled pastries, bacterial and chemical quality, confectioneries, Iran |
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Aim: This study was conducted to analyze the microbial and
chemical properties of cream-filled pastries marketed in
Kerman confectioneries.
Materials and Methods: Totally 250 samples were collected from 50 confectioneries located in Kerman and tested to determine chemical (fat content and acidity) and microbial (total bacterial and coliform counts, coagulase positive Staphylococcus aureus) qualities. Results: There were no significant differences among the samples taken from different confectioneries in different parts of the city, except for total count (P<0.05). This investigation demonstrated that the number of samples were not in the standard ranges defined by the Iranian National Standard including total counts (n: 38, 76%), coliform (n: 30, 60%), E. coli (n: 7, 14%), S. aureus (n: 10, 20%), fat (n: 38, 76%) and titratable acidity (n: 24, 48%). Conclusions: Cream-filled pastries may cause healthy problem in public health. |
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