بررسي بار ميكروبي نان هاي خامه اي عرضه شده در قنادي هاي شهر تبريز

Evaluation of Microbial Contamination in Cream Filled Pastries Distributed in Tabriz Confectionaries

Introduction: A major part of Iranian food production concern confectionary products. Due to the high consumption and the fact that these products are susceptible to microbial contamination, this study was conducted to understand the level and degree of contamination in cream Filled pastries. » Materials and Methods: In this cross sectional study, one hundred sixty samples of pastries ^ from 80 different confectionaries in Tabriz were collected and microbial tests were conducted according to Iranian National Standards. The collected data were analyzed by T- test and Frequency test. ^ Results: The results of this study revealed that the level of contaminations for coliforms (38.8%), E- coli (48.8%), S. aureus (31.2%), moulds (27.5%) and yeasts (70%) were higher fr than the standard defined by the Iranian National Standard. There were not significant in¬differences between the samples taken from different confectionaries. ^ Conclusion: According to the findings, the rate of microbial contamination in cream filled fr pastries is high, therefore application of methods which might concern the use of standard raw materials together with the personal hygiene and education of the workers is required in £ order to improve the safety of products. 1 Keywords: Bacterial Contamination, Cream Filled Pastry, Tabriz Confectionaries