Volume 8, Issue 3 (Summer 2019)
Arch Hyg Sci 2019, 8(3): 172-177 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khavas Z, Mohammadi A, Hosseini S M, Fakhari J. Evaluation of Microbial Contamination of Sohan Produced in Qom, Iran, with Reference to National Standards. Arch Hyg Sci 2019; 8 (3) :172-177
URL: http://jhygiene.muq.ac.ir/article-1-376-en.html
URL: http://jhygiene.muq.ac.ir/article-1-376-en.html
1- Department of Microbiology, Faculty of Biological Sciences, Shahid Beheshti University,
2- Department of Microbiology, Faculty of Biological Sciences, Alzahra University
3- Department of Microbiology, Faculty of Biological Sciences, Shahid Beheshti University, Tehran, Iran
4- Department of Microbiology, Faculty of Biological Sciences, Shahid Beheshti University
2- Department of Microbiology, Faculty of Biological Sciences, Alzahra University
3- Department of Microbiology, Faculty of Biological Sciences, Shahid Beheshti University, Tehran, Iran
4- Department of Microbiology, Faculty of Biological Sciences, Shahid Beheshti University
Full-Text [PDF 502 kb]
(908 Downloads)
| Abstract (HTML) (4774 Views)
Table 1) Specifications of Sohan samples produced in Qom
* Since it was not possible to mention the brands of the manufacturers, the samples were determined with a researcher-defined code from A to G.
Table 3) the microbial contamination rates of various Sohan
MPN: Most probable number
produced. Furthermore, the lowest level of Enterobacteriaceae contamination was observed in sample E (with health code and ISO-9001 certificate). The most abnormal amount of staphylococci was observed in sample F. The highest overall contamination rate was detected in sample F (with health code, as well as no other information and details).
The present study aimed to investigate the contamination of Sohan in seven factories
in Qom. Obtained findings of this study
showed high levels of Enterobacteriaceae (i.e., enterobacterial contamination) in Sohan (71.4%). Source of this contamination could be detected in the individuals working in the manufacturing plants and instruments used in the process of production. The workers could contaminate the products by touching the ingredients or final products. In addition, lack of hygiene in washing the instruments could be another source
of contamination. The second factor was
the contamination with coagulase-positive staphylococcus (14.2%). This bacterium is the main cause of food poisoning in humans and might be transmitted by hands, injuries, acnes, and abscesses on the hands or faces of the workers.
Results of the tests showed no contamination of E. coli in the studied samples. This bacterium is categorized under fecal coliforms and is considered one of the factors leading to food poisoning in human beings. Moreover, none of the samples was identified with mold contamination. This contamination could be caused by the air, instruments, and fungal contamination of Sohan ingredients, particularly sugar, flour, and pistachio. Lack of yeast contamination in the samples could be attributed to low levels of water activity (aw) since this kind of contamination is mainly observed in the products that contain high levels of active water.
Several microbial studies have been conducted on different types of sweets in Iran, as well as other countries. In one of the studies carried out on cream-filled pastries in Tabriz, Iran, (11), the findings indicated 48.8%, 31.2%, 27.5%, and 70% contamination with E. coli, staphylococcus aureus, molds, and yeasts, respectively (11). Results of another study conducted by Hosseini et al. in 2008 and 2009 showed that in the total 216 samples of creamy sweets in Tehran, Iran, 83% of the samples were inedible, and Enterobacteriaceae was the most important and frequently observed contamination factor (12).
In a study performed by Khezri et al. on the contamination of creamy sweets in 2007, the contamination rates were reported as 69%, 10.5%, 26%, and 9% with Enterobacteriaceae, staphylococcus aureus, E. coli, and molds, respectively (13). In a study carried out by Shadan et al. (2004) on creamy sweets in Zahedan, Iran, it was shown that 53.83%, 60.5%, and 5.9% of the samples contained coliforms and E. coli, staphylococcus aureus, as well as molds and yeasts, respectively (14).
In an investigation conducted by Pishkar et al. (2003) on creamy and dry sweets in Shahrekord, Iran, the obtained estimates showed that 26% of the creamy and 16% of dry sweets contained coliforms higher than the standard levels for consumption. In addition, 11% and 10% of the creamy sweets, as well as 8% and 5% of the dry sweets, contained E. coli and staphylococcus aureus higher than the standard levels, respectively (15).
Examination of Soltan Dalal et al. (2008) on 121 samples of creamy sweets sold in the confectionaries in southern part of Tehran showed that 4%, 33%, 12%, 5%, and 2%
of the samples were contaminated with Enterobacteriaceae, yeasts, staphylococcus aureus, molds, and E. coli (16). The microbiological studies carried out by Kačániová et al. (2011) and Uhaniaková et al. (2013) reported that all of the confectionery products in Slovakia were produced according to the food codex of this country (17, 18).
In a study performed by Costanzo Anunciaçao et al. in 1995, it was demonstrated that more than 50% of the sweets preserved in the room temperature were contaminated with staphylococcus aureus (19). Kamat et al. (1998) also reported that 87% of creamy sweets produced in India contain foodborne bacteria (20). Todd et al. (1996) announced that 35-47% of foodborne diseases in Poland, Portugal, Bulgaria, and Sweden resulted from the consumption of contaminated confectionary products (21).
Most of the studies in this field examined sweet products; nevertheless, the present study focused on one type of confectionery products (i.e., Sohan) that might explain the differences observed in the findings of this study and those of other investigations. Sweets products
are exposed to microbial contaminations, particularly molds, more than confectionery products, due to containing water and process of production (2).
Controlling the ingredients, process, and environment (i.e., personnel, equipment, and air) are considered the critical factors in
the elimination of microbial contamination. Constant supervision, Good Manufacturing Practice (GMP), and Good Hygiene Practices (GHP) are among the most convenient methods for eliminating this contamination (17). As the findings of the present study implied, there was no relationship between the contamination levels of the samples and their specifications; however, the brands with certification, except for one case, showed acceptable conditions.
Sohan is heated during the process of production; therefore, it is unlikely that the source of contamination is the ingredients or process. Nevertheless, the two final stages of Sohan production are conducted without heating and through hand involvement; therefore, the contamination might be explained by the lack of GHP. In this way, considering HACCP, as well as following standards in Sohan production line, can significantly reduce the product contamination.
The highest level of general contamination in the present study was observed in the brand with the hygiene code that indicates the requirement of higher food hygiene control. There is no expiration date for this product; therefore, it is suggested that the standard institution should directly be involved in the determination of an expiration date for the product.
Conflict of Interest
The authors declare that there is no conflict of interest.
Full-Text: (1041 Views)
Background
Confectionery products comprise the main part of a balanced diet (1), which is industrially and corporately produced and supplied. Confectionery products, as defined by the Standard Institute of Iran, refer to the products that mainly contain sugar and oil (2). Sohan is one of the confectionery products produced in Qom, Iran. Main ingredients of this product are flour, wheat germ, sugar, oil, eggs, saffron, and cardamom. This item is produced in different forms and decorated by pistachio and almond (3). Daily production of Sohan in Qom is about 25 tons, 20 tons of which are exported outside the province, and the rest are sold in this province. This product is also exported to countries in Europe and Central Asia (4).
Most of the product is produced in small factories and the rest in large industrial centers. It is necessary for manufacturers to receive the hygiene code. In any case, only a couple of manufacturers managed to obtain this code. The standards defined for Sohan are national and
of voluntary type, which some of the manufacturers have managed to obtain. In addition, a few manufacturers have managed to achieve hazard Analysis and Critical Control Point (HACCP) and ISO-9001 and 22000 certificates. Sohan is produced throughout a four-stage process of which the machines conduct the two first stages and two final stages are performed through hand involvement that increases the possibility of contamination with pathogens transmitted by humans, such as Staphylococcus aureus and different kinds of Enterobacteriaceae (2).
Decay of confectionary items includes physical, chemical, and biological spoilage. Microbial contamination of confectionary products is vital in terms of hygienic and economics issues. This kind of spoilage shortens the storage time and causes an outbreak of food poisoning (1). Due to the high consumption of these products, it is important to implement microbiological control in order to enhance shelf life and maintain quality (2). The contamination could have diverse sources, such as workers' hands, ingredients or equipment, and different materials utilized in the production process. This product has not been investigated from a microbial perspective in Iran up to now; therefore, this study aimed to evaluate the microbial contamination of Sohan produced in different workshops and factories.
Chemicals and mediums
The chemicals and mediums employed in the tests were used according to the Iran national standards (no. 2461-1, 2946, 6806-3, and 10899-2) (5-8).
Sample collection
Sohan sampling was carried out in accordance with the standard sampling of agricultural products orally consumed (no. 2836). The Sohan products based on the possession of a hygiene code, standard logo, HACCP, ISO 9001:2008 and 22000:2005 certificates, as well as production and expiration date, were classified into general categories. Since it was not possible to mention the brands of the manufacturers, the samples were determined with a researcher-defined code from A to G (Table 1). Then, from each category, 1 to 2 boxes (out of 7 boxes) were purchased from different areas of Qom in November 2014 and transferred to the laboratory without opening the packages. The tests were performed in accordance with the
Confectionery products comprise the main part of a balanced diet (1), which is industrially and corporately produced and supplied. Confectionery products, as defined by the Standard Institute of Iran, refer to the products that mainly contain sugar and oil (2). Sohan is one of the confectionery products produced in Qom, Iran. Main ingredients of this product are flour, wheat germ, sugar, oil, eggs, saffron, and cardamom. This item is produced in different forms and decorated by pistachio and almond (3). Daily production of Sohan in Qom is about 25 tons, 20 tons of which are exported outside the province, and the rest are sold in this province. This product is also exported to countries in Europe and Central Asia (4).
Most of the product is produced in small factories and the rest in large industrial centers. It is necessary for manufacturers to receive the hygiene code. In any case, only a couple of manufacturers managed to obtain this code. The standards defined for Sohan are national and
of voluntary type, which some of the manufacturers have managed to obtain. In addition, a few manufacturers have managed to achieve hazard Analysis and Critical Control Point (HACCP) and ISO-9001 and 22000 certificates. Sohan is produced throughout a four-stage process of which the machines conduct the two first stages and two final stages are performed through hand involvement that increases the possibility of contamination with pathogens transmitted by humans, such as Staphylococcus aureus and different kinds of Enterobacteriaceae (2).
Decay of confectionary items includes physical, chemical, and biological spoilage. Microbial contamination of confectionary products is vital in terms of hygienic and economics issues. This kind of spoilage shortens the storage time and causes an outbreak of food poisoning (1). Due to the high consumption of these products, it is important to implement microbiological control in order to enhance shelf life and maintain quality (2). The contamination could have diverse sources, such as workers' hands, ingredients or equipment, and different materials utilized in the production process. This product has not been investigated from a microbial perspective in Iran up to now; therefore, this study aimed to evaluate the microbial contamination of Sohan produced in different workshops and factories.
|
Materials & Methods
|
Chemicals and mediums
The chemicals and mediums employed in the tests were used according to the Iran national standards (no. 2461-1, 2946, 6806-3, and 10899-2) (5-8).
Sample collection
Sohan sampling was carried out in accordance with the standard sampling of agricultural products orally consumed (no. 2836). The Sohan products based on the possession of a hygiene code, standard logo, HACCP, ISO 9001:2008 and 22000:2005 certificates, as well as production and expiration date, were classified into general categories. Since it was not possible to mention the brands of the manufacturers, the samples were determined with a researcher-defined code from A to G (Table 1). Then, from each category, 1 to 2 boxes (out of 7 boxes) were purchased from different areas of Qom in November 2014 and transferred to the laboratory without opening the packages. The tests were performed in accordance with the
Table 1) Specifications of Sohan samples produced in Qom
| Sample codes* | A | B | C, D | E | F G | |
| Number of boxes | 1 | 1 | 2 | 1 | 1 1 | |
| Health Code |
|
× |
|
|
|
|
| ISO 9001:2008 |
|
|
× |
|
× | × |
| ISO 22000:2005 |
|
|
× | × | × | × |
| Hazard Analysis and Critical Control Point |
|
|
× | × | × | × |
| Standard logo |
|
|
× | × | × | × |
| Production date | × |
|
× |
|
|
× |
| Expiration date |
|
|
× |
|
× | × |
national standards.
Methods
For each sample, 4.0 g of Sohan (without pistachio) from each box was precisely weighed and added to 36 ml of buffered peptone water to obtain 0.1 dilution. Then, the dilutions of 10-2 and 10-3 were prepared using an initial dilution. All experiments were performed in triplicate for each sample, and the obtained results were recorded by repeating the entire experiment (3).
For Enterobacteriaceae isolation, the most probable number (MPN) technique and colony count were used, and the utilized media involved Enterobacteriaceae enrichment broth (Quelab Cat no. 651702), Violet Red Bile Glucose Agar (Quelab Cat no. 651702), and Nutrient Agar (Merck Cat no. 105450) incubated at 37°C for 24 h. For further confirmation, the oxidase and glucose fermentation tests using Glucose Agar Medium (Quelab Cat no. 651135) were performed (Iran national standard no. 2461-1).
For the isolation of Escherichia coli (E. coli), MPN technique, Lauryl Sulfate Broth (Quelab Cat no. 652406), E. coli Broth (EC Broth, Merck Cat no. 110285), peptone water, and indol free (Quelab Cat no. 652106) were applied as the mediums, and the indole reagent was performed for confirmation (Iran national standard no. 2946). The MPN technique was used for the identification of coagulase-positive staphylococci. The utilized media were Giolitti and Cantoni broth (Quelab Cat no. 836930), Baird Parker Agar (Merck Cat no. 105406), and Brain Heart Broth (Quelab Cat no. 180239). The Rabbit plasma was performed (Merck Cat no. 113306) as a confirmatory test (Iran national standard no. 6806-3).
The spread plate technique was performed for the isolation and enumeration of molds and yeasts. The used media included DG18 Agar (i.e., Dichloran 18% mass fraction glycerol agar) (Liofilchem Cat no. 620238) incubated at 25ºC for 7-5 days (Iran national standard no.10899-2) (9). After determining the contamination of the product, the obtained values were compared with the standard limits (Table 2).
Table 2) Standard limits for microbial contamination of Sohan (no. 2395) (10)
Table 3 shows the microbial contamination of various Sohan in this study. The results revealed that the Enterobacteriaceae contamination
of five samples (71.4%) exceeded the contamination standard limited level of coagulase-positive staphylococcus. Furthermore, E.coli, mold, and yeast contamination were not detected among the samples.
According to Table 3, the most astounding Enterobacteriaceae contamination was observed in sample C (with no specification or details
on the packages), which was illegally
Methods
For each sample, 4.0 g of Sohan (without pistachio) from each box was precisely weighed and added to 36 ml of buffered peptone water to obtain 0.1 dilution. Then, the dilutions of 10-2 and 10-3 were prepared using an initial dilution. All experiments were performed in triplicate for each sample, and the obtained results were recorded by repeating the entire experiment (3).
For Enterobacteriaceae isolation, the most probable number (MPN) technique and colony count were used, and the utilized media involved Enterobacteriaceae enrichment broth (Quelab Cat no. 651702), Violet Red Bile Glucose Agar (Quelab Cat no. 651702), and Nutrient Agar (Merck Cat no. 105450) incubated at 37°C for 24 h. For further confirmation, the oxidase and glucose fermentation tests using Glucose Agar Medium (Quelab Cat no. 651135) were performed (Iran national standard no. 2461-1).
For the isolation of Escherichia coli (E. coli), MPN technique, Lauryl Sulfate Broth (Quelab Cat no. 652406), E. coli Broth (EC Broth, Merck Cat no. 110285), peptone water, and indol free (Quelab Cat no. 652106) were applied as the mediums, and the indole reagent was performed for confirmation (Iran national standard no. 2946). The MPN technique was used for the identification of coagulase-positive staphylococci. The utilized media were Giolitti and Cantoni broth (Quelab Cat no. 836930), Baird Parker Agar (Merck Cat no. 105406), and Brain Heart Broth (Quelab Cat no. 180239). The Rabbit plasma was performed (Merck Cat no. 113306) as a confirmatory test (Iran national standard no. 6806-3).
The spread plate technique was performed for the isolation and enumeration of molds and yeasts. The used media included DG18 Agar (i.e., Dichloran 18% mass fraction glycerol agar) (Liofilchem Cat no. 620238) incubated at 25ºC for 7-5 days (Iran national standard no.10899-2) (9). After determining the contamination of the product, the obtained values were compared with the standard limits (Table 2).
Table 2) Standard limits for microbial contamination of Sohan (no. 2395) (10)
| Bacteria | Limit contamination |
| Enterobacteriaceae | 102/g |
| Escherichia coli | Negative per gram |
| Coagulase-Positive staphylococcus | Negative per gram |
| Molds | 102/g |
| Yeasts | 102/g |
|
Results
|
Table 3 shows the microbial contamination of various Sohan in this study. The results revealed that the Enterobacteriaceae contamination
of five samples (71.4%) exceeded the contamination standard limited level of coagulase-positive staphylococcus. Furthermore, E.coli, mold, and yeast contamination were not detected among the samples.
According to Table 3, the most astounding Enterobacteriaceae contamination was observed in sample C (with no specification or details
on the packages), which was illegally
Table 3) the microbial contamination rates of various Sohan
| Sample | Enterobacteriaceae | Coagulase-Positive staphylococcus | Escherichia coli | Molds and yeasts |
| A | 46×102 MPN/g | Not observed | Not observed | Not observed |
| B | 74×10-1 MPN/g | Not observed | Not observed | Not observed |
| C | 11×103 MPN/g | Not observed | Not observed | Not observed |
| D | 15×101 MPN/g | Not observed | Not observed | Not observed |
| E | 36×10-1 MPN/g | Not observed | Not observed | Not observed |
| F | 11×102 MPN/g | 36 × 10-1 MPN/g | Not observed | Not observed |
| G | 24×102 MPN/g | Not observed | Not observed | Not observed |
produced. Furthermore, the lowest level of Enterobacteriaceae contamination was observed in sample E (with health code and ISO-9001 certificate). The most abnormal amount of staphylococci was observed in sample F. The highest overall contamination rate was detected in sample F (with health code, as well as no other information and details).
|
Discussion
|
The present study aimed to investigate the contamination of Sohan in seven factories
in Qom. Obtained findings of this study
showed high levels of Enterobacteriaceae (i.e., enterobacterial contamination) in Sohan (71.4%). Source of this contamination could be detected in the individuals working in the manufacturing plants and instruments used in the process of production. The workers could contaminate the products by touching the ingredients or final products. In addition, lack of hygiene in washing the instruments could be another source
of contamination. The second factor was
the contamination with coagulase-positive staphylococcus (14.2%). This bacterium is the main cause of food poisoning in humans and might be transmitted by hands, injuries, acnes, and abscesses on the hands or faces of the workers.
Results of the tests showed no contamination of E. coli in the studied samples. This bacterium is categorized under fecal coliforms and is considered one of the factors leading to food poisoning in human beings. Moreover, none of the samples was identified with mold contamination. This contamination could be caused by the air, instruments, and fungal contamination of Sohan ingredients, particularly sugar, flour, and pistachio. Lack of yeast contamination in the samples could be attributed to low levels of water activity (aw) since this kind of contamination is mainly observed in the products that contain high levels of active water.
Several microbial studies have been conducted on different types of sweets in Iran, as well as other countries. In one of the studies carried out on cream-filled pastries in Tabriz, Iran, (11), the findings indicated 48.8%, 31.2%, 27.5%, and 70% contamination with E. coli, staphylococcus aureus, molds, and yeasts, respectively (11). Results of another study conducted by Hosseini et al. in 2008 and 2009 showed that in the total 216 samples of creamy sweets in Tehran, Iran, 83% of the samples were inedible, and Enterobacteriaceae was the most important and frequently observed contamination factor (12).
In a study performed by Khezri et al. on the contamination of creamy sweets in 2007, the contamination rates were reported as 69%, 10.5%, 26%, and 9% with Enterobacteriaceae, staphylococcus aureus, E. coli, and molds, respectively (13). In a study carried out by Shadan et al. (2004) on creamy sweets in Zahedan, Iran, it was shown that 53.83%, 60.5%, and 5.9% of the samples contained coliforms and E. coli, staphylococcus aureus, as well as molds and yeasts, respectively (14).
In an investigation conducted by Pishkar et al. (2003) on creamy and dry sweets in Shahrekord, Iran, the obtained estimates showed that 26% of the creamy and 16% of dry sweets contained coliforms higher than the standard levels for consumption. In addition, 11% and 10% of the creamy sweets, as well as 8% and 5% of the dry sweets, contained E. coli and staphylococcus aureus higher than the standard levels, respectively (15).
Examination of Soltan Dalal et al. (2008) on 121 samples of creamy sweets sold in the confectionaries in southern part of Tehran showed that 4%, 33%, 12%, 5%, and 2%
of the samples were contaminated with Enterobacteriaceae, yeasts, staphylococcus aureus, molds, and E. coli (16). The microbiological studies carried out by Kačániová et al. (2011) and Uhaniaková et al. (2013) reported that all of the confectionery products in Slovakia were produced according to the food codex of this country (17, 18).
In a study performed by Costanzo Anunciaçao et al. in 1995, it was demonstrated that more than 50% of the sweets preserved in the room temperature were contaminated with staphylococcus aureus (19). Kamat et al. (1998) also reported that 87% of creamy sweets produced in India contain foodborne bacteria (20). Todd et al. (1996) announced that 35-47% of foodborne diseases in Poland, Portugal, Bulgaria, and Sweden resulted from the consumption of contaminated confectionary products (21).
Most of the studies in this field examined sweet products; nevertheless, the present study focused on one type of confectionery products (i.e., Sohan) that might explain the differences observed in the findings of this study and those of other investigations. Sweets products
are exposed to microbial contaminations, particularly molds, more than confectionery products, due to containing water and process of production (2).
Controlling the ingredients, process, and environment (i.e., personnel, equipment, and air) are considered the critical factors in
the elimination of microbial contamination. Constant supervision, Good Manufacturing Practice (GMP), and Good Hygiene Practices (GHP) are among the most convenient methods for eliminating this contamination (17). As the findings of the present study implied, there was no relationship between the contamination levels of the samples and their specifications; however, the brands with certification, except for one case, showed acceptable conditions.
Sohan is heated during the process of production; therefore, it is unlikely that the source of contamination is the ingredients or process. Nevertheless, the two final stages of Sohan production are conducted without heating and through hand involvement; therefore, the contamination might be explained by the lack of GHP. In this way, considering HACCP, as well as following standards in Sohan production line, can significantly reduce the product contamination.
|
Conclusion
|
The highest level of general contamination in the present study was observed in the brand with the hygiene code that indicates the requirement of higher food hygiene control. There is no expiration date for this product; therefore, it is suggested that the standard institution should directly be involved in the determination of an expiration date for the product.
|
Footnotes
|
Conflict of Interest
The authors declare that there is no conflict of interest.
Type of Study: Original Article |
Subject:
Microbiology
Received: 2019/02/12 | Accepted: 2019/08/3 | Published: 2020/01/15
Received: 2019/02/12 | Accepted: 2019/08/3 | Published: 2020/01/15
References
1. 1. Smith JP, Daifas DP, El-Khoury W, Koukoutsis J, El-Khoury A. Shelf life and safety concerns of bakery products-a review. Crit Rev Food Sci Nutr 2004; [DOI:10.1080/10408690490263774]
2. 44(1):19-55. PMID: 15077880
3. Iranian National Standards Organization. Microbio-logical of pastry and confectionary products-specifications and test method. Tehran: Iranian National Standards Organization; 2019. P. 5-11. Link
4. Iranian National Standards Organization. Edible Sohan- Specifications and test methods. Tehran: Iranian National Standards Organization; 2013. P. 2. Link
5. Soltani M, Jafari SM, Majidi SS. Identifying the elements of consumer buying decision and the impact of intellectual involvement on them (the case of Qom Sohan industry). Iran J Food Sci Technol 2018;
6. 14(72):243-57. Link
7. Iranian National Standards Organization. Microbiology of food and animal feeding stuffs-horizontal methods for the detection and enumeration of enterobacteriaceae- part 1: detection and enumeration by MPN technique with per-enrichment. Tehran: Iranian National Standards Organization; 2007. P. 2461. Link
8. Iranian National Standards Organization. Microbiology of food and animal feeding stuffs-detection and enumeration of presumptive Escherichia coli -Most probable number technique. Tehran: Iranian National Standards Organization; 2005. P. 2946. Link
9. Iranian National Standards Organization. Microbiology of food and animal feeding stuffsHorizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) - part 3: detection and MPN technique for low numbers. Tehran: Iranian National Standards Organization; 2013. P. 6806-3. Link
10. Iranian National Standards Organization. Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of yeasts and moulds - part 2: colony count technique in products with water activity less than or equal to 0.9. Tehran: Iranian National Standards Organization; 2008. P. 10899. Link
11. Mohammadi A, Hashemi M, Hosseini SM, Hosseini M. Antimicrobial activity of essential oils of cinnamomum zeylanicum, mentha piperita, zataria multiflora boiss and thymus vulgaris against pathogenic bacteria. Med Lab J 2016;10(2):32-40. Link [DOI:10.18869/acadpub.mlj.10.2.32]
12. Iranian National Standards Organization. Microbio-logical of pastry and confectionary products-specifications and test method. Microbiological characteristics of confectionery products. Tehran: Iranian National Standards Organization; 2009. P. 5-6. Link
13. Nikniaz Z, Mahdavi R, Jalilzadeh H, Vahed JM. Evaluation of microbial contamination in cream filled pastries distributed in Tabriz confectionaries. J Food Technol Nutr 2011;8(1):66-71. Link
14. Hosseini H. The survey of microbical contamination in fresh pastry in Tehran during the summer 1998-1999. The First National Seminar in Food Hygiene, Tehran, Iran; 1999.
15. Khezri H, Safamanesh S, Gorgani M. The survey of microbial contamination in dried and cream sweets. Mashhad, Iran: Food and Drug Deputy of Mashhad University of Medical Sciences; 2007. Link
16. Shadan MR, Khoushabi F, Safari F. The evaluation of physicochemical and microbial status of traditional ice creams in Zahedan. Zahedan J Res Med Sci 2003;
17. 4(4):215-21. (In Persian) Link
18. Pishgar A, Jazayeri R, Khalili M, Ahmadi M. Evaluation of microbial quality of various ice cream and sweets in Shahrkord. 7th National Conference on Environmental Health: Shahrekord University of Medical Sciences, Iran; 2007. (In Persian) Link
19. Soltan DM, Fazelifard P, Tabatabaei BA, Rashidi S, Zarrin M. Determination the rate of microbial contamination of cream pastry from confectionaries in south of Tehran. J Microb Biotechnol 2010;2(6):7-11. Link
20. Kacániová M, Juhaniaková L. Microorganisms in confectionery products. J Microbiol Biotechnol Food Sci 2011;1(1):57. Link
21. Juhaniaková L, Kacániová M, Petrová J, Kunová S, Pavelková A, Bobková A. Microbiological quality of confectionary products. J Microbiol Biotechnol Food Sci 2013;2(1):1244-51. Link
22. Anunciaçao LL, Linardi WR, do Carmo LS, Bergdoll MS. Production of staphylococcal enterotoxin A in cream-filled cake. Int J Food Microbiol 1995;
23. 26(2):259-63. PMID: 7577363
24. Desai B, Kamat MY. Recovery and characterisation of enterotoxigenic strains of Staphylococci and microbiological quality of processed indian foods. J Food Sci Technol 1998;35(5):461-4. Link
25. Todd EC. Worldwide surveillance of foodborne disease: the need to improve. J Food Prot 1996; [DOI:10.4315/0362-028X-59.1.82]
26. 59(1):82-92. PMID: 31158963
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
Owned by Qom University of Medical Sciences
Published by Qom University of Medical Sciences Press
eISSN: 2322-4916
pISSN: 2251-9203
Email: arch.hygiene[at]muq.ac.ir
arch.hygiene[at]gmail.com
