The microbial quality assessment of confectionary products in Lorestan province, West of Iran

Abstract

Objective: Food and nutrition services are one of the major sources of chemical and biological contamination. It has been anticipated that more than 70% of infectious diseases establish after consuming contaminated foods. Sanitary quality control seems more imperative considering that the confections cover a large proportion of food products in Iran. The purpose of this study is determination of microbial community and presence of Salmonella, Staphylococcus aureus, Escherichia coli, Enterobacteriacea, mold and yeast in confections supplied to Lorestan province. Methods: This research offers a descriptive and analytical perspective on sanitary status of confectionary products during March to April of 2014. Samples included 350 of different types of cake, biscuit, wafer, eclair and cookie which were transported to central food laboratory. Results: According to the tests results 4.28% of eclair samples were contaminated with Enterobacteriaceae out of acceptable range and other samples conform to the prescribed hygiene standards. Totally 0.85% of 350 collected samples were out of standard range. The difference between our result and other researches is related to diversity of sampling time, weather temperature, microbial culture conformity and manufacturing process. Conclusions: The low rate of contamination might appreciate regard for sanitary condition by labors.