Microbiological and chemical qualities of cream-filled pastries sold in Kerman city confectioneries, southeast of Iran
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Dosyalar
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Veterinerlik Fakültesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Mevcut amacı Kerman şehrinde bulunan pastacılarda satışa sunulan kremalı ürünlerin kimyasal ve mikrobiyolojik durumlarını incelemektir. Gereç ve Yöntem: Toplam 50 adet pastaneciden elde edilen 250 adet örnek toplandı ve kimyasal (yağ içeriği ve asidite) ve mikrobiyolojik (total bakteri ve koliform sayısı, koagulaz pozitif Staphylococcus aureus) durumu belirlendi. Bulgular: Şehrin farklı bölgelerindeki pastanecilerden elde edilen örneklerde total bakteri sayısı dışında (P<0.05) diğer parametreler arasında istatistiki fark alınmadı. İncelenen örnekler total bakteri sayısı (n:38, %76), coliform sayısı (n:30, %60), E. coli sayısı (n:7, %14), S. aures sayısı (n:10, %20), yağ (n:38, %76) ve asidite (n:24, %48) açısından incelendiğinde İran Ulusal Standart merkezince belirlenen değerlere uymadığı belirlendi. Öneriler: Pastaneler halk sağlığı açısından sağlık problemleri oluşturabilir.
Aim: This study was conducted to analyze the microbial and chemical properties of cream-filled pastries marketed in Kerman confectioneries. Materials and Methods: Totally 250 samples were collected from 50 confectioneries located in Kerman and tested to determine chemical (fat content and acidity) and microbial (total bacterial and coliform counts, coagulase positive Staphylococcus aureus) qualities. Results: There were no significant differences among the samples taken from different confectioneries in different parts of the city, except for total count (P<0.05). This investigation demonstrated that the number of samples were not in the standard ranges defined by the Iranian National Standard including total counts (n: 38, 76%), coliform (n: 30, 60%), E. coli (n: 7, 14%), S. aureus (n: 10, 20%), fat (n: 38, 76%) and titratable acidity (n: 24, 48%). Conclusions: Cream-filled pastries may cause healthy problem in public health.
Aim: This study was conducted to analyze the microbial and chemical properties of cream-filled pastries marketed in Kerman confectioneries. Materials and Methods: Totally 250 samples were collected from 50 confectioneries located in Kerman and tested to determine chemical (fat content and acidity) and microbial (total bacterial and coliform counts, coagulase positive Staphylococcus aureus) qualities. Results: There were no significant differences among the samples taken from different confectioneries in different parts of the city, except for total count (P<0.05). This investigation demonstrated that the number of samples were not in the standard ranges defined by the Iranian National Standard including total counts (n: 38, 76%), coliform (n: 30, 60%), E. coli (n: 7, 14%), S. aureus (n: 10, 20%), fat (n: 38, 76%) and titratable acidity (n: 24, 48%). Conclusions: Cream-filled pastries may cause healthy problem in public health.
Açıklama
Anahtar Kelimeler
Kremalı ürünler, bakterial ve kimyasal muayene, pastane, İran, Cream-filled pastries, bacterial and chemical quality, confectioneries, Iran
Kaynak
Eurasian Journal Of Veterınary Scıences
WoS Q Değeri
Scopus Q Değeri
Cilt
29
Sayı
3
Künye
Sami, Y., Nasri, A., Bagheri, M., Sharifi, H., (2013). Microbiological and chemical qualities of cream-filled pastries sold in
Kerman city confectioneries, southeast of Iran. Eurasian Journal of Veterinary Sciences, 29 (3), 138-142.
