Microbiological and chemical qualities of cream-filled pastries sold in kerman city confectioneries, southeast of iran
<b>Aim:</b> This study was conducted to analyze the microbial and chemical properties of cream-filled pastries marketed in Kerman confectioneries.<p> <b>Materials and Methods:</b> Totally 250 samples were collected from 50 confectioneries located in Kerman and tested to...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1003 |
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| Summary: | <b>Aim:</b> This study was conducted to analyze the microbial and
chemical properties of cream-filled pastries marketed in
Kerman confectioneries.<p>
<b>Materials and Methods:</b> 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.<p>
<b>Results:</b> 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%).<p>
<b>Conclusions:</b> Cream-filled pastries may cause healthy problem
in public health. |
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| ISSN: | 1309-6958 2146-1953 |