Sharifzadeh Ali, Hajsharifi-Shahreza Mohammad, Ghasemi-Dehkordi Payam
Department of Microbiology, Faculty of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.
Faculty of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.
Osong Public Health Res Perspect. 2016 Dec;7(6):346-350. doi: 10.1016/j.phrp.2016.09.004. Epub 2016 Oct 8.
High consumption of bakery products such as cream-filled pastries may cause serious health risks and food poisoning to humans. Therefore, investigation of the microbial and chemical qualities of bakery products containing cream is necessary. The purpose of the present study was to investigate the chemical qualities and microbial contaminations of cream-filled pastries collected from confectioneries located in six cities in Chaharmahal Va Bakhtiari province (Southwestern Iran).
Microbial tests and chemical characteristics (fat and acidity level) were done on 228 cream-filled pastries samples that were collected randomly from various confectioneries.
After microbial tests, it was found that 33.33% of all samples were contaminated by microbial agents. The microbial tests showed that Shahrekord (10.09%) and Broujen (9.21%) cities had high levels of contamination and in Koohrang (1.31%) it was low compared with the other four cities. High contamination of coliforms (61.84%), staphylococci (48.68%), and yeast (27.63%) were observed in almost all samples. The chemical analysis showed maximum amounts of fat content and titratable acidity in cream-filled pastry samples obtained from Lordegan and Shahrekord cities, respectively.
The findings of the present work demonstrated that the microbial contamination and chemical quality of cream-filled pastries produced in confectionaries of Chaharmahal Va Bakhtiari province were not in acceptable ranges. These problems may be related to fecal contamination of cream samples or lack of hygiene by handlers and it is necessary to observe the standards of hygiene and to develop safe food handling techniques and aseptic pastry manufacturing systems in some confectioneries of Chaharmahal Va Bakhtiari province.
大量食用奶油糕点等烘焙食品可能会给人类带来严重的健康风险和食物中毒。因此，有必要对含奶油的烘焙食品的微生物和化学质量进行调查。本研究的目的是调查从恰哈马哈勒-巴赫蒂亚里省（伊朗西南部）六个城市的糖果店收集的奶油糕点的化学质量和微生物污染情况。
对从不同糖果店随机收集的228份奶油糕点样品进行了微生物检测和化学特性（脂肪和酸度水平）检测。
微生物检测后发现，所有样品中有33.33%被微生物污染。微生物检测表明，沙赫雷克德（10.09%）和布鲁詹（9.21%）市的污染水平较高，而库赫朗（1.31%）市的污染水平与其他四个城市相比则较低。几乎所有样品中均观察到大肠菌群（61.84%）、葡萄球菌（48.68%）和酵母菌（27.63%）的高污染情况。化学分析表明，分别从洛尔代甘和沙赫雷克德市获得的奶油糕点样品中脂肪含量和可滴定酸度最高。
本研究结果表明，恰哈马哈勒-巴赫蒂亚里省糖果店生产的奶油糕点的微生物污染和化学质量不在可接受范围内。这些问题可能与奶油样品的粪便污染或操作人员缺乏卫生习惯有关，有必要在恰哈马哈勒-巴赫蒂亚里省的一些糖果店遵守卫生标准，并开发安全的食品处理技术和无菌糕点制造系统。
