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

Yıl 2013, Cilt: 29 Sayı: 3, 138 - 142, 01.09.2013

Masoud Sami Atefeh Nasri Mahboobeh Bagheri Hamid Sharifi

Öz

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

Anahtar Kelimeler

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

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

Öz

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

Anahtar Kelimeler

Kremalı ürünler, bakterial ve kimyasal muayene, pastane, İran

Kaynakça

• A.O.A.C, 1996. Official Methods of Analysis of A.O.A.C. (Association of Official Analytical Chemists) International, 16th edition, Washington, USA
• Caglayanlar G, Kunduhoglu B, Coksoyler N, 2009. Comparison of the microbiological quality of packed and unpacked ice creams sold in Bursa, Turkey. J Art Sci, 12, 93-102.
• Costanzo Anunciaçao LL, Linardi WR, Do Carmo LS, Bergdoll MS, 1995. Production of staphylococcal enterotoxin A in cream-filled cake. Int J Food Microbiol, 26, 259-263.
• Cruickshank JG, 1990. Food handlers and food poisoning. Brit Med J, 300, 207-208.
• DBPR, 2002. Guiding to preventing contamination from hands. Division of Hotels and Restaurants.http://www. myfloridalicense.com/dbpr/HR/information/documents/5030_090.pdf, Accessed at : 2012.11.27
• Desai B, Kamat M, 1998. Recovery and characterisation of enterotoxigenic strains of Staphylococci and microbiological quality of processed indian foods. J Food sci Technol, 35, 461-464.
• Fazlara A, Chinipardaz R, Shiri S, 2005. Evaluation of contamination to E. coli as indicator for coliforms in confectioneries creams in Ahvaz [in persian]. Sci Res Iranian Vet J, 9, 61-69.
• ISIRI (Institute of Standards and Industrial Research of Iran) 1993. Microbiologic characteristics of sweets products [in persian]. No: 2395, pp: 10-25
• Jacob R, 2010. Microbial quality of ready-to-eat foods available to populations of different demographics. Master’s thesis Drexel University, pp: 13-27
• Khezri H, Safamanesh S, Gorgani M, 2007. The survey of microbial contamination in dried and creamy sweets [in persian]. Food and Drug Deputy of Mashhad University of Medical Sciences. [http://www.mums.ac.ir/drug/fa/lab_reserch]. Accessed at: 2012.08.23
• Kornacki JL, Johnson JL, 2001. Enterobacteriaceae, coliforms and Escherichia coli as quality and safety indicators. In: Compendium of Methods for the Microbiological Examination of Foods, Eds; Downes FP, Ito K, Washington, APHA, USA, pp: 69-82.
• Lancette GA, Bennett RW, 2001. Staphylococcusaureus and staphylococcal enterotoxins. In: Compendium of Methods for the Microbiological Examination of Foods, Eds; Downes FP, Ito K, Washington, APHA, USA, pp: 384-403.
• Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, 2006. Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation, 114, 82-96.
• Mosca L, Benjamin EJ, Berra K, Bezanson JL, Dolor RJ, LloydJones DM, Newby LK, Pina IL, Roger VL, Shaw LJ, 2011. Effectiveness-based guidelines for the prevention of cardiovascular disease in women-2011 update: A guideline from the American Heart Association. J Am Coll Cardiol, 57, 1404.
• Nikniaz Z, Mahdavi R, Jalilzadeh H, Vahed Jabbari M, 2011. Evaluation of microbial contamination in cream filled pastries distributed in Tabriz confectioneries. J Food Technol Nutr, 8, 66-72.
• Pishgar A, Jazayeri R, Khalili M, Ahmadi, M, 2007. Evaluation of microbial quality of various ice cream and sweets in Shahrkord [in persian]. J Ahvaz Public Health School, 3, 132-135
• Plotnick GD, Corretti MC, Vogel RA, Hesslink R, Wise JA, 2003. Effect of supplemental phytonutrients on impairment of the flow-mediated brachialartery vasoactivity after a single high-fat meal. J Am Coll Cardiol, 41, 1744-1749.
• Shadan M, Khoshabi F, Shahraki M, Safari F, 2004. The evaluation of microbial quality of Cream Filled Pastries in Zahedan confectioneries [in persian]. J Ahvaz Public Health School, 1, 84-87
• Smith JP, Daifas DP, El-Khoury W, Koukoutsis, J, El-Khoury A, 2004. Shelf life and safety concerns of bakery products-A review. Crit Rev Food Sci, 44, 19-55.
• Soltan Dallal MM, Fazelifard P, Tabatabaei-Befrouei A, Rashidi S, Zarin M, 2010. Determination the rate of microbial contamination of cream pastry from confectioneries in south of Tehran. J Microbial Biotech, 6, 7-12.
• Utermann F, 1998. Microbial hazards of food. Food Control, 9, 119-126.
• Uzeh RE, Uhenhen RE, Rojugbokan AK, 2006. Microbiological and nutritional qualities of dairy products: Nono and Wara. Nat Sci, 4, 37-43.