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Volume 4, Issue 1 (5-2017)                   J Prevent Med 2017, 4(1): 56-62 | Back to browse issues page

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Masoumalinejad Z, Zinatizadeh M R, Meybodi S M. Isolation of microbial contamination of sweets in Sirjan city. J Prevent Med 2017; 4 (1) :56-62
URL: http://jpm.hums.ac.ir/article-1-234-en.html
1- Department of Microbiology, Faculty of Life Sciences, Islamic Azad University Sirjan Branch, Sirjan, Iran.
2- 2. Department of Genetics, Faculty of Life Sciences, Islamic Azad University Tonekabon Branch, Tonekabon, Iran.
3- 3. Department of Biology, Faculty of Life Sciences, Islamic Azad University Tonekabon Branch, Tonekabon, Iran.
Abstract:   (4896 Views)
Introduction: According to the report of the World Health Organization, the prevalence of foodborne diseases is one of the nutritional problems of the world. Pastries are good environment for microbial growth because of the ingredients and conditions of production and maintenance. The purpose of this study was to identify microbial contaminations of different froms of sweets in Sirjan.
Methods: In total, 300wet adn dry pastry samples were randomly collected from the confectionary units of Sirjan city and the rate and type of microbial contaminations were determined according to the Iranian national standard. Data were analyzed SPSS software and inferential statistics.
Results: According to the results contamination of wet sweets in spring was related to Bacillus, Mildew,Yeast (19.59%) and in the Summer season it was related to Yeast (26.6%) and in dry sweets in the spring, the contamination was related to Mildew (25.27%) and in summer to Yeast and Bacillus (23.94%). The most common cause of the contamination in this research was yeast, which indicates the long term storing of wet sweets in the confictionaries and poor storage and transportation conditions.
Conclusion: According to the results of this study, the contamination of wet and dry pastries is high in bacteria, as well as Mildew and Yeasts and Bacillus. Therefore, it is necessary to use different approaches to control microbial contamination, especially the bacteria and molds, including the use of healthy and hygienic raw materials, respecting health and sanitation principles, and promotion of health awareness among those involved in the preparation and distribution of these products.
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Type of Study: Orginal | Subject: Special
Received: 2016/10/3 | Accepted: 2017/01/11 | Published: 2017/03/30

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