Assessment of traditional cream microbial contamination in Tehran

Document Type : Original Article

Authors

1 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

2 Food and Drug Administration,Ministry of Health and Medical Education,Tehran, Iran.

Abstract

Introduction and purpose: Cream is a part of milk that is separated from milk by creaming operation and due to its nutritious environment, it is a suitable culture medium for the growth of microbes. Therefore, the general purpose of this study was to investigate the microbial contamination of traditional cream in Tehran.
Study method: In this study, a total of 60 samples of traditional cream from milk sales units and traditional dairy products were collected randomly in Tehran. Necessary microbiological tests were performed according to Iranian national standards and then the data were analyzed using 19 SPSS statistical software.
Results: The results of this study showed that out of 60 samples of contamination (3.3%) of the samples to Staphylococcus aureus 36.7% to gram-negative gram-negative agents, 30% to Escherichia coli and 88.3% to mold and yeast and 30% to Anterobacteriosis gram-negative intestinal bacilli accounted for 51.7% of the microbial cream samples above the standard allowable limit.
Discussion and Conclusion: In this study, the contamination of traditional creams with various microorganisms in Tehran was observed, which is consistent with many previous studies conducted in Iran and other countries on milk and dairy products. Although the sources of contamination have not been identified in the present study, the results could indicate unsanitary conditions for the production, distribution and sale of this type of cream.

Keywords

References

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