BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS
Nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. The purpose of the analysis was to show the contamination rate of nonpasturized cream and foodstuffs in wh...
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| Format: | Article |
| Language: | English |
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Tehran University of Medical Sciences
1990-06-01
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| Series: | Iranian Journal of Public Health |
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| Online Access: | https://ijph.tums.ac.ir/index.php/ijph/article/view/1625 |
| _version_ | 1818729028233723904 |
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| author | A. Afaghi |
| author_facet | A. Afaghi |
| author_sort | A. Afaghi |
| collection | DOAJ |
| description | Nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. The purpose of the analysis was to show the contamination rate of nonpasturized cream and foodstuffs in which such creams are used. Studies carried out on 70 samples from 231 distribution centers, from Dec, 1987 to May, 1988, in the city of Qazvin, Iran revealed that 95% of the samples were contaminated with different types of pathogens. The microbial counts were as follows: total count, 95%; Coliform, 77%; Staphylococcus aureus, 62%, and positive cases of E. Coli with feacal origin, 55%. |
| first_indexed | 2024-12-17T22:39:22Z |
| format | Article |
| id | doaj.art-220bf53f5c294c4f898abb9d61295b60 |
| institution | Directory Open Access Journal |
| issn | 2251-6085 2251-6093 |
| language | English |
| last_indexed | 2024-12-17T22:39:22Z |
| publishDate | 1990-06-01 |
| publisher | Tehran University of Medical Sciences |
| record_format | Article |
| series | Iranian Journal of Public Health |
| spelling | doaj.art-220bf53f5c294c4f898abb9d61295b602022-12-21T21:30:00ZengTehran University of Medical SciencesIranian Journal of Public Health2251-60852251-60931990-06-01191-41614BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS A. Afaghi0 Nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. The purpose of the analysis was to show the contamination rate of nonpasturized cream and foodstuffs in which such creams are used. Studies carried out on 70 samples from 231 distribution centers, from Dec, 1987 to May, 1988, in the city of Qazvin, Iran revealed that 95% of the samples were contaminated with different types of pathogens. The microbial counts were as follows: total count, 95%; Coliform, 77%; Staphylococcus aureus, 62%, and positive cases of E. Coli with feacal origin, 55%.https://ijph.tums.ac.ir/index.php/ijph/article/view/1625Foodstuff bacteriologyIce-creamQazvin |
| spellingShingle | A. Afaghi BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS Iranian Journal of Public Health Foodstuff bacteriology Ice-cream Qazvin |
| title | BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS |
| title_full | BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS |
| title_fullStr | BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS |
| title_full_unstemmed | BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS |
| title_short | BACTERIOLOGICAL ANALYSIS OF CREAMY FOODSTUFFS |
| title_sort | bacteriological analysis of creamy foodstuffs |
| topic | Foodstuff bacteriology Ice-cream Qazvin |
| url | https://ijph.tums.ac.ir/index.php/ijph/article/view/1625 |
| work_keys_str_mv | AT aafaghi bacteriologicalanalysisofcreamyfoodstuffs |