Showing 3 results for Microbial Contamination
M Keshtvarz, Mh Pourmand, Shirazi, M Yousefi, S Hajikhani,
Volume 8, Issue 1 (4-2014)
Abstract
Abstract
Background and Objective: Transmission of pathogens by cosmetics is one of the major health complications. Direct contact with contaminated non-standard cosmetics can have irreparable side effects for the consumers. Thus, the evaluation of microbial contamination in cosmetic products is important. The aim of this study was to assess the microbiological contamination of one of frequently used cream.
Material and Methods: In the present study, 135 samples of a special moisturizing cream were randomly selected from pharmacies in Tehran. The microbial contamination assessment, sampling and culturing method were based on the protocol (No.3978) of Iranian Institute of Standard and Industrial Research.
Results: sixty-two (46%) out of 135 samples were contaminated. The highest and lowest contaminations observed were Pseudomonas aeruginosa and Bacillus, respectively.
Conclusion: Due to the high contamination rate of cosmetic creams, we recommend extremely monitoring and controlling these products by health centers.
Keywords: Cosmetics, Microbial Contamination, Pseudomonas Aeruginosa
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
Mojtaba Chizari, Seyed Masoud Hosseini, Ali Mohammadi, Javad Fakhari, Mojtaba Mashhadi Mohammadzadeh-Vazifeh,
Volume 14, Issue 6 (11-2020)
Abstract
Background and objectives: Dried Black Curd (DBC), also known as Gharahghorut (Persian), is a dairy product produced from curd of yogurt or doogh. The aim of this study was to evaluate microbial contamination of industrially and traditionally produced DBC in Iran.
Methods: Four DBC brands holding certification of the Institute of Standards and Industrial Research of Iran (ISIRI), Iran Ministry of Health and Medical Education (IMHME) and ISO were purchased from a market in Tehran, Iran. Microbial monitoring for presence of coliform, Escherichia coli, coagulase-positive Staphylococcus aureus, mold and yeast was performed using different basic, enriched, selective and differential media including peptone water agar, MacCankey agar, blood agar and brain heart infusion agar, etc. according to the ISIRI standards (No.13299).
Results: None of the tested samples had microbial contamination. However, in one traditional DBC sample, the population of mold and yeast was higher than the acceptable level defined by the ISIRI standard.
Conclusion: We found no contamination with coagulase-positive S. aureus, E. coli and coliforms in four brands of traditionally and industrially produced DBC in Iran. This indicates that the hygienic practices designated by the IMHME are well-implemented in the industrial sector. However, the mold and yeast contamination in traditionally produced DBC should be prevented by applying hygienic practices during the process of manufacturing and distribution.
