Showing 4 results for Cream
Sh Shabani, Ar Sadeghi Mahoonak, H Jalali,
Volume 8, Issue 2 (7-2014)
Abstract
Abstract
Background and Objective: Cream pastry, because of their ingredients, making process and preserving conditions are susceptible to many types of microbes. This study was conducted to determine the level of contamination of pastry cream in Gorgan.
Material and Methods: The randomly selected samples (N = 450) were tested according to national standards for microbial tests and then the data was analyzed.
Results: The level of contaminations for Enterobacteriaceae and Staphylococcus aureus was 56% and 43.3%, respectively. The highest contamination occurred in summer with Enterobacteriaceae (N= 113) and the lowest in spring with Staphylococcus aureus (N= 40). Also microbial contamination in different types of cream pastries showed the maximum level in cream puff (90%) and the minimum level in roll pastry (30.6%).
Conclusion: There is a significant difference in infection rate between different samples. The infection rate in this study is more than the prevalence of past studies.
Keywords: Cream Pastry, Enterobacteriaceae, Staphylococcusaureus, Gorgan
M Rezaei, R Ghasemi Khah, M Parviz, O Zarei,
Volume 8, Issue 2 (7-2014)
Abstract
Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were randomly obtained from different parts of Arak in, 2011. The Samples were shipped in cold conditions and total count of microorganisms test was performed according to Iranian national standards. Results: In 16.66%, the microbial contamination was below the limit of microbial load (5×104), and in 83.3% the contamination was more than allowed level. Conclusion: This study highlights the dire situation for bacterial contamination of traditional ice cream in Arak city. Keywords: Arak, Ice Cream, Microbial Contamination
Ghanadan, M, Akbari, N, Soltan Dallal, Mm,
Volume 8, Issue 5 (1-2015)
Abstract
Abstract Background and Objective: Cream, a rich dairy product, with a neutral PH and low preservation time is a suitable medium for microbial growth. Salmonella is one of the most important pathogens in causing food poisoning and human gastroenteritis. This study aimed at investigating the quality of traditional cream for the bacterial contamination. Material and Methods: In this cross-sectional study, 196 non-pasteurized cream samples were collected from 5 regions of Hamedan, Iran. After dilution in phosphate buffer and serial dilution preparation, Salmonella was transferred to Rappaport-Vassiliadis (RV) enrichment medium according to CDC guidelines. After 24 h incubation at 37 ° C, a loop was inoculated in MacConkey and Hektoen Enteric (HE) Agar. The suspected colony phenotype was examined and their identification confirmed by API-20 E. Results: The samples (29%) were contaminated with at least one kind of bacteria, Salmonella Spp (4.59%) and Yersinia Spp (2.55%). The other bacteria like Escherichia, Enterobacter, Klebsiella, and Citrobacter were also isolated. Nine samples were contaminated with two kinds of bacteria. Conclusion: The presence of bacteria such as Salmonella and Yersinia in unpasteurized cream indicates that more quality control needs to be applied to the traditional crème produced in the city by health control office of food products. Keywords: Cream, Salmonella SPP, Coliform, Yersinia Enterocolitica, Hamedan
Sadeghi, M, Amini, A, Behnampour, N, Ghasemi, Sm, Arefian, A., Mohajer, S,
Volume 9, Issue 2 (7-2015)
Abstract
Background and Objective: Staphylococcus aureus is an important cause of food poisoning. Due to the high consumption of fruit and ice cream in summer, this study aimed to determine the prevalence of S. aureus in traditional ice cream and juice in Gorgan, Iran.
Material and Methods: This cross-sectional study was conducted on 25 places selling traditional ice cream and juice in the summer of 2014 in Gorgan, Iran.
Results: Results showed that the microbial contaminants in traditional ice cream and juice centers were 56% and 14.28% of S. aureus, 44% and 33.3% of yeast, 28% and 28.57% of B. cereus, 12% and 4.76% of Listeria, 8% and 14.28% of Bacillus subtilis and 4% and 4.76% of Bacillus licheniformis ,respectively.
Conclusion: The findings of this study indicated a high contamination of traditional ice cream and juice with Staphylococcus aureus and various microorganisms.
Keywords: Ice Cream, Food Contamination, Staphylococcus Aureus
