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

Document Type : Original Article (s)

Authors

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

References

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Journal of Isfahan Medical School
Volume 34, Issue 378 - Serial Number 378
March and April 2016
Pages 367-380

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History

  • Receive Date: 04 December 2015
  • Revise Date: 02 November 2024
  • Accept Date: 06 April 2022

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