ارزيابى ميكروبيولوژيكى ماكارونى توليد داخلى و وارداتى

Evaluation of microbiology for imported and internally produced macaroni

In this research 31 samples of macaroni and vermishel were obtained from different towns and delivered to research laboratory of the University. The production dates of all samples used were inspected to be less than six month before the date of experiments. There were 7 imported or foreign products among the samples and the other 24 were internally produced. The overall count of micro organisms for each sample was performed. using the APC method. The average SPC in samples under inspection was 4820616 CFU/g. 4 samples (12.9 %) contained CFU/g > 1000. 10 samples (32.2 %) contained 1 to 10 million CFU/g. 4 samples (12.9 %) contained 10 to 100 million CFU/ g. For each gram of macaroni among the samples under the test. the count for minimum colonies was found to be 80 CFU/g and the count for maximum was 51.000.000 CFU/ g. The existence of common pathogen bacteria was investigated in this food product. The results for 31 samples under inspection indicated that: 21 samples (67.7%) were polluted with bacillus serous. 4 samples (12.9%) were polluted with staphylococcus aureus. 16 samples (51%) polluted with yeast. 2 samples (6%) polluted with coliform. Both E.coli, and none of the samples were polluted Clostridium perfringens. Extra pollution with micro organisms were found within the internally produced samples of macaroni.