Microbiological and chemical qualities of cream-filled pastries sold in Kerman city confectioneries, southeast of Iran

Year 2013, Volume: 29 Issue: 3, 138 - 142, 01.09.2013

Masoud Sami Atefeh Nasri Mahboobeh Bagheri Hamid Sharifi

Abstract

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

Keywords

Cream-filled pastries, bacterial and chemical quality, confectioneries, Iran

Güneydoğu İran’ın Kerman şehri pastanelerinde satışa sunulan kremalı ürünlerin mikrobiyolojik ve kimyasal kaliteleri

Abstract

Amaç: Mevcut amacı Kerman şehrinde bulunan pastacılarda satışa sunulan kremalı ürünlerin kimyasal ve mikrobiyolojik durumlarını incelemektir. Gereç ve Yöntem: Toplam 50 adet pastaneciden elde edilen 250 adet örnek toplandı ve kimyasal (yağ içeriği ve asidite) ve mikrobiyolojik (total bakteri ve koliform sayısı, koagulaz pozitif Staphylococcus aureus) durumu belirlendi. Bulgular: Şehrin farklı bölgelerindeki pastanecilerden elde edilen örneklerde total bakteri sayısı dışında (P

Keywords

Kremalı ürünler, bakterial ve kimyasal muayene, pastane, İran

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