Volume 9, Issue 2 (May 2024)                   JNFS 2024, 9(2): 200-206 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Kimiaee M, Madani M, Mosaddegh M H, Moshtaghioun S M. The Study of Food Pathogens in Yazd Traditional Confectionary Products. JNFS 2024; 9 (2) :200-206
URL: http://jnfs.ssu.ac.ir/article-1-680-en.html
Department of Microbiology, Falavarjan Branch, Islamic Azad University, Isfahan, Iran
Abstract:   (919 Views)
Background: Food poisoning could be caused by eating the sweets contaminated with microorganisms, which has always been considered as one of the major problems of people in developing countries, including Iran. The aim of this study is to investigate microbial variety and fungal load in the traditional sweets offered in confectionery stores in Yazd province in 2020. Methods: In this study, 170 samples of traditional sweets, referred by confectioneries in Yazd province, were randomly selected and tested for microorganisms contamination such as Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, molds, and yeasts according to Iranian national standards. Results: The highest rate of microbial contamination in samples was related to "Pistachio Loz" (52.94%) and the lowest rate was related to "Hajibadam" (11.76%). The infection rates of Enterobacteriaceae, Escherichia coli, molds, and yeasts were 17.06%, 8.83%, 20.59%, 3.53%, respectively. No infection was observed with Staphylococcus aureus and Salmonella in the samples. Conclusions: Due to the high level of microbial contamination of traditional sweets, especially "Pistachio Loz" offered in Yazd, more control measures are needed in preparation and distribution of such sweets.

 
Full-Text [PDF 576 kb]   (161 Downloads) |   |   Full-Text (HTML)  (62 Views)  
Type of article: orginal article | Subject: public specific
Received: 2022/07/18 | Published: 2024/05/21 | ePublished: 2024/05/21

References
1. Azhdari A & Hashemzehi N 2020. Evaluation of microbial quality of dry confectioneries, marketed in Birjand city. Journal of food microbiology. 7 (3): 13-22.
2. Bolton D, Meally A, Blair I, McDowell D & Cowan C 2008. Food safety knowledge of head chefs and catering managers in Ireland. Food control. 19 (3): 291-300.
3. Bula-Rudas FJ, Rathore MH & Maraqa NF 2015. Salmonella infections in childhood. Advances in pediatrics. 62 (1): 29-58.
4. Caprioli A, et al. 1994. Communitywide outbreak of hemolytic-uremic syndrome associated with non-O157 verocytotoxin-producing Escherichia coli. Journal of infectious diseases. 169 (1): 208-211.
5. Faramarzi T, et al. 2012. A survey on Bacterial Contamination of Food Supply in the West of Tehran. Journal of Fasa University of Medical Sciences. 2 (1): 11-18.
6. Hosseini H 1999. The survey of microbical contamination in fresh pastry in Tehran during the summer 1998- 1999. In The First National Seminar in Food Hygiene: Tehran, Iran.
7. Institute of Standards 2020. Microbiologic characteristics of sweets products, Institute of Standards and Industrial Research of Iran, no 2395. In 3rd. Institute of Standards: Tehran, Iran.
8. Jay J 1992. Modern food microbiology. Chapman and Hall: New York:.
9. Karim G, Razavilar V & Akhondzadeh Basti A 1995. Survey on the contamination of traditional ice cream with food born infection and intoxication bacteria. Veterinary Faculty University of Tehran. 50 ((1-2)): 71-78.
10. Khalili T, Dehghanzade K, Talebzade Z & Moazi P 2014. Pastry cream is consumed in the E. coli contamination in Shiraz. . In Eighth Congress of Microbiology: Tehran, Iran.
11. Khezri M, Safamanesh S & Gorgani M 2007. The survey of microbial contamination in dried and creamy sweets Food and Drug Deputy of Mashhad University of Medical Sciences.
12. Khoramrooz S, et al. 2015. Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City. Armaghane danesh. 20 (6): 526-537.
13. Little C & De Louvois J 1999. Health risks associated with unpasteurized goats' and ewes' milk on retail sale in England and Wales. A PHLS Dairy Products Working Group Study. Epidemiology & Infection. 122 (3): 403-408.
14. Malekzadeh F 1995. Microbiology. Tehran University Press: Tehran, Iran.
15. Malekzadeh F 2003. Microbiology. Tehran University Press: Tehran, Iran.
16. Meng J & Doyle MP 2002. Introduction. Microbiological food safety. Microbes and Infection. 4 (4): 395-397.
17. Mozafari N, Forouhesh Tehrani H & Salek Moghadam A 2002. The prevalence of Enterobacteriaceae producing heat-stable enterotoxin in food sent to the microbiology laboratory of food science research and educational center lab. Journal of research in medical sciences. 26 (1): 65-69.
18. Newell DG, et al. 2010. Food-borne diseases—the challenges of 20 years ago still persist while new ones continue to emerge. International journal of food microbiology. 139: S3-S15.
19. Nikniaz Z, Mahdavi R, Jalilzadeh H & Vahed JM 2011. Evaluation of microbial contamination in cream filled pastries distributed in Tabriz confectionaries. Iournal of food technology and nutrition. 8 (1): 66-71.
20. Ostadrahimi A 2010. Importance of water quality control in food safety, case study: drinking, dairy and caning industries of east Azerbaijan. Medical Journal of Tabriz University of Medical Sciences. 29 (1): 93-97.
21. Shabani S, Sadeghi Mahoonak A & Jalali H 2014. Microbial contamination of pastry cream supplied in Gorgan. Medical laboratory journal. 8 (2): 62-66.
22. Shadan M, Khoushabi F & Safari F 2003. The evaluation of physicochemical and microbial status of traditional ice creams in Zahedan. Zahedan journal of research in medical sciences. 4 (4): 215-222.
23. Smith JP, Daifas DP, El-Khoury W, Koukoutsis J & El-Khoury A 2004. Shelf life and safety concerns of bakery products—a review. Critical reviews in food science and nutrition. 44 (1): 19-55.
24. Soltan Dalal M, Fazelifard P, Tabatabai Befroee A, Rashidi S & Zarrin M 2010. Determination of microbial contamination of fresh pastries supplies units in southern Tehran. Scientific journal of microbial biotechnology. 2: 7-11.
25. Wouafo M, Njine T & Tailliez R 1996. Hygiene and microbiologic quality of ice creams produced in Cameroon. A public health problem. Bulletin de la Societe de pathologie exotique. 89 (5): 358-362.

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 3.0 | Journal of Nutrition and Food Security

Designed & Developed by : Yektaweb