Journal of Isfahan Medical School

Journal of Isfahan Medical School

Assessment of Food Spoilage Bacteria and Food Borne Pathogens in Different Sweets Types Marketed in Isfahan, Iran

Document Type : Original Article (s)

Authors
Hifa Haghparast 1
Rasoul Rezaei 2
Maliheh Sadeghi 2
Hajiyeh Ghasemian-Safaei 3
Maryam Mirlohi 4
1 Teacher, Education and Training Administration, Isfahan, Iran
2 Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3 Professor, Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
4 Assistant Professor, Department of Food Technology, School of Nutrition and Food Science AND Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract
Background: Globally, food borne diseases are the major causes of mortality worldwide and sweets are known as the potential sources of food borne pathogens. This study aimed to investigate the frequency distribution of some microbial population involved in food born disease in the sweets marketed in Isfahan, Iran, and to assess the effects of four variants including 1) moisture content, 2) products types in terms of being produced industrially or commercially, 3) the types of sweets in terms of their classical characterization and 4) sanitary level of production and distribution units on the observed contamination.Methods: A total number of 200 sweets were sampled from the market through random sampling method and undergone microbial examinations including Salmonella count, Staphylococcus aureus, Escherichia coli, yeast and mold counts according to national standard methods of Iran. Data were presented using descriptive statistics and analyzed by ANOVA and Independent t test at 95% significant level using SPSS software.Findings: The results revealed that 87% of the tested samples were contaminated with at least one of the studied microorganisms. Yeast and S. aurous as the first and the second frequent contaminants were isolated from 68 and 54% of the tested sweets. Two variables including moisture content and being produced industrially or traditionally had significant effects on the population of all studied types of bacteria (P < 0.05). Considering the types of sweets, Cakes and cookies revealed to be significantly less contaminated with yeast, E. coli and S. aureus than other types of sweets. The average count of S. aureus was significantly (P < 0.05) lower in the samples produced in the manufacturing units holding Hazard analysis and critical control points (HACCP) certificate. The average count of yeast and the frequency of salmonella contamination, however, were significantly higher in the given samples (P < 0.05).Conclusion: The results of the present study indicated that 82% of the sweets offered on Isfahan market lack the necessary microbial standards. Implantation of stronger continuous surveillance and obsessive auditing of the established health management systems by the executive authorities is seriously in demand in order to get the products qualified in terms of both national and international standards. This would enhance the margin of consumes food safety and public health.
Keywords
Microbial contamination
Sweets
Isfahan (Iran)
  1. de Sousa CP. The impact of food manufacturing practices on food borne diseases. Braz Arch Biol Technol 2008; 51(4): 815-23.
  2. Mola Y, Dabassa A, Demissie S. evaluation of methicillin resistance among Staphylococcus aureus isolated from some cream field bakery products in Jimma town. Res J Microbiol 2014; 9(1): 16-24.
  3. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, et al. Food-borne diseases -the challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol 2010; 139(Suppl 1): S3-S15.
  4. Hassanain NA, Hassanain MA, Ahmed WM, Shaapan RM, Barakat AM. El-Fadaly HA. Public health importance of foodborne pathogen. World J Med Sci 2013; 9(4): 208-22.
  5. Mobaraki A, Mirkazehi A. Evaluation of bacterial contamination of cream pastry from confectionaries in Zahedan city. Proceedings of the 21st National Congress of Food Science and Technology; 2013 Oct 29-31; Shiraz, Iran. [In Persian].
  6. Saddozai AA, Khalil S. Microbiological status of bakery products available in Islamabad. Pakistan J Agric Res 2009; 22(1-2): 93-6.
  7. Kacaniova M, Juhaniakova L. Microorganisms in confectionery products. J Microbiol Biotechnol Food Sci 2011; 1(1): 57-69.
  8. Soni B, Jatav VK, Gupta S. Estimation of microbial population in some confectionary products. Int J Adv Biotechnol Res 2013; 4(4): 415-8.
  9. Shahbaz M, Hanif K, Masood S, Rashid A, Bilal M, Akbar N. Microbiological safety concern of filled bakery products in Lahore. Pak J Food Sci 2013; 23(1): 37-42.
  10. Soltan Dallal MM, Emadi Koochak H, Sharifi Yazdi MK, Taheri Mirghaed A, Choobineh H. Determination of yersinia Spp. and Salmonella paratyphi B isolated from possibly contaminated cream samples in the city of Tehran. Payavard Salamat 2014; 8(1): 34-43. [In Persian].
  11. Hosseini Jazani N, Babazadeh H. Determination the rate of methicillin resistant and enterotoxigenic Staphylococcus aureus in different kinds of creamy pastries sold in some of pastry shops in Urmia. Urmia Med J 2013; 24(1): 45-51. [In Persian].
  12. Kumar H, Palaha R, Sharma D, Sharma V, Singh D, Kaur A. Microbiological quality analysis of the pastry sold in the Jalandhar city and public perception about the pastry. J Food Saf 2011; 13: 361-6.
  13. Nikniaz Z, Mahdavi R, Jalilzadeh H, Vahed Jabbari M. Evaluation of microbial contamination in cream filled pastries distributed in Tabriz confectionaries. J Food Technol Nutr 2011; 8(1): 66-71. [In Persian].
  14. Soltan Dallal MM, Fazelifard P, Tabatabaei Bafroei A, Rashidi S, Zarrin M. Determination the rate of microbial contamination of cream pastry from confectionaries in south of Tehran. J Microbiol Biotechnol 2010; 2(6): 7-11. [In Persian].
  15. Solhan S, Chan PP, Kurupatham L, Foong BH, Ooi PL, James L, et al. An outbreak of gastroenteritis caused by Salmonella enterica serotype Enteritidis traced to cream cakes. Western Pac Surveill Response J 2011; 2(1): 23-30.
  16. Capalonga R, Ramos RC, Both JM, Soeiro ML, Longaray SM, Haas S, et al. Salmonella serotypes, resistance patterns, and food vehicles of salmonellosis in southern Brazil between 2007 and 2012. J Infect Dev Ctries 2014; 8(7): 811-7.
  17. Asadi S, Rezaei Maram Z, Kooshk F. Evaluation of microbial contamination of pastry cream in Arak city of Iran. J Food Saf Hyg 2015; 1(1): 26-9.
  18. Al-Jafaeri SM, Madi NS, Nahaisi MH. Incidence of pathogenic bacteria in cakes and tarts displayed for sale in Tripoli, Libya. Int J Biol Biomol Agric Food Biotechnol Eng 2013; 7(3): 210-4.
  19. Taha RR, Alghalibi SM, AL-Ammari YN. Incidence and distribution of salmonella serogroups in some local food samples in Sana'a - Yemen. Al-Nasser University Journal 2013 [Online]. Available from: http://journals sfu ca/alnasseru/index php/alnasseru/article/view/2/1
  20. Food Standards Australia New Zealand (FSANZ). Agents of foodborne illness. 2nd ed. Canberra, Australia: FSANZ; 2013.
  21. Siriken B, Cadirci O, Inat G, Pamuk S. Microbiological examination of meatball, cream cake and Turkish Delight (Lokum). J Anim Vet Adv 2009; 8(10): 2049-54.
  22. Sami M, Nasri A, Bagheri M, Sharifi H. Microbiological and chemical qualities of cream-filled pastries sold in Kerman city confectioneries, southeast of Iran. Eurasian J Vet Sci 2013; 29(3): 138-42.
  23. Institute of Standards and Industrial Research of Iran (ISIRI). Microbiological of pastry and confectionary product – Specifications and test method. ISIRI 2395, Amendment No.1. Karaj, Iran: ISIRI; 2012. [In Persian].
  24. Institute of Standards and Industrial Research of Iran (ISIRI). Microbiology of food and animal feeding stuff- Horizontal method for the detection of Salmonella. ISIRI 1810, 3rd Revision. Karaj, Iran: ISIRI; 2002. [In Persian].
  25. Institute of Standards and Industrial Research of Iran (ISIRI). Microbiology of food and animal feeding stuffs -Horizontal method for the enumeration of coagulates-positive staphylococci. (Staphylococcus aureus and other species) – Part 2:Technique using rabbit plasma fibrinogen agar medium. ISIRI 6806-2. 1st ed. Karaj, Iran: ISIRI; 2008. [In Persian].
  26. Institute of Standards and Industrial Research of Iran (ISIRI). Microbiology of food and animal feeding stuff- Horizontal method for the enumeration of yeasts and moulds - part 2: Colony count technique in products with water activity less than or equal to 0.95 ISIRI 10899-2. 1st ed. Karaj, Iran: ISIRI; 2008. [In Persian].
  27. Ljupco A, Pavle S, Dean J, Marija R, Sandra K, Mirko P. Microbiological quality of cakes and pastries sold in Skopje, Macedonia. Mac Vet Rew 2010; 33(1): 9-12.
  28. Institute of Standards and Industrial Research of Iran (ISIRI). Cake-Specification and test methods. ISIRI 2553, 3rd Revision. Karaj, Iran: ISIRI; 2006. [In Persian].
  29. Soltan Dallal MM, Panahi E, Saberpour F, Fazelifard P, Tabatabai Bafroei A, Fakharian F, et al. Isolation of methicillin resistant Staphylococcus aureus strain from food in Tehran. J Microbiol Biotechnol 2009; 1(2): 1-9.
  30. Bahmaninia S, Naderi Lordejani S, Hosseinpour Aghaei B. Determination the rate of microbial contamination of cream pastry from confectionaries in Lordegan; Proceedings of the 21st National Congress of Food Science and Technology; 2013 Oct 29-31; Shiraz, Iran. [In Persian].
  31. Nannini LT, Pucino A, Tufi D, Martorelli MR, Vairano MP, Rossa AD, et al. Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study. Ital J Public Health 2010; 7(1): 34-41.
  32. Dehghanpoor S, Amin MM, Farahi F, Hassanzadeh A, Shahidi Sh. The effect of betterment on the bacterial contamination of the icing supplied in the confectionary stores supervised by Esfahan hygiene center. Proceedings of the 12th National Congress of Environmental Health; 2009 Nov 28-30; Tehran, Iran. [In Persian].
  33. Simontani CN, Balint MM, Moise G, Moldovan C. Microbiological quality of confectionery products. J Agroaliment Proc Technol 2009; 15(4): 574-80.
  34. Ministry of Health and Medical Education, Environment and Occupation Health Center. A guide to sanitary inspection of retail food estabilishments and public places. Tehran, Iran: Tehran University of Medical Sciences, Institute for Environmental Research; 2012. [In Persian].
Journal of Isfahan Medical School
Volume 34, Issue 378 - Serial Number 378
March and April 2016
Pages 367-380

  • Receive Date 04 December 2015
  • Accept Date 06 April 2022