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논문 기본 정보

자료유형
학술저널
저자정보
Ali Sharifzadeh (Islamic Azad University) Mohammad Hajsharifi-Shahreza (Islamic Azad University) Payam Ghasemi-Dehkordi (Shahrekord University of Medical Sciences)
저널정보
질병관리본부 Osong Public Health and Research Persptectives Osong Public Health and Research Persptectives Vol.7 No.6
발행연도
2016.1
수록면
346 - 350 (5page)

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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.

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참고문헌 (18)

참고문헌 신청
Vazirian M / 2012 / Antimicrobial activity of lemongrass (Cymbopogon citratus (DC) Stapf.) essential oil against food-borne pathogens added to cream-filled cakes and pastries / J Essent Oil Res 24(6):579~582 google schola Sami M / 2013 / Microbiological and chemical qualities of cream-filled pastries sold in Kerman city confectioneries, southeast of Iran / Eurasian J Vet Sci 29(3):138~142 google schola Hennekinne JA / 2012 / Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation / FEMS Microbiol Rev 36(4):815~836 google schola Henson S / 2008 / Understanding developing country strategic responses to the enhancement of food safety standards / World Econ 31(4):548~568 google schola Gutierrez D / 2012 / Incidence of Staphylococcus aureus and analysis of associated bacterial communities on food industry surfaces / Appl Environ Microbiol 78(24):8547~8554 google schola

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