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:: دوره 2، شماره 1 - ( 6-1395 ) ::
جلد 2 شماره 1 صفحات 5-9 برگشت به فهرست نسخه ها
Effective factors on the growth of E. coli, mold and yeast on creamy sweets
چکیده:   (470 مشاهده)

Background: Acute poisoning is caused by consumption of food contaminated with bacteria and mold toxins. More than 70% of human diseases are resulted from contaminated food. Therefore, the aim of this study was to determine the effective factors on the growth of E. coli, mold and yeast on creamy sweets.

Methods: In this cross-sectional study, 129 different creamy sweets were randomly taken from Pastry shop in the city in the months of summer and winter under sterile conditions. The samples were analyzed to determine the Escherichia coli, yeast and mold according to 437 and 997 national standard tests. The data were analyzed using SPSS, ANOVA, T-test and Fisher.

Results: In fact, 17 (13.2%) cases of 129 samples were healthy and 112 (86.8%) had at least one type of contamination including E. coli or yeast or mold. Totally, 48.8% and 51.2% samples were taken in the months of summer and winter, respectively. There was a significant relationship between the growth of yeast and temperature (p>0.001), and between E. coli contamination and temperature (p=0.001). In addition, the type of contamination depended on the location of sampling (p=0.031).

Conclusion: The mold and yeast contamination was higher in summer and E. coli contamination was higher in winter. Since the dairy products are the sources of mold and yeast growth, especially in warm season, so the temperature must be under control to reduce the levels of contamination in dairy products, especially sweets and cream.

     
نوع مطالعه: original article | موضوع مقاله: Social
دریافت: ۱۳۹۵/۱/۱۵ | پذیرش: ۱۳۹۵/۵/۱۷ | انتشار: ۱۳۹۵/۶/۲۹
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Moulana Z, Mohammadi A A, Fallah S H, Asghari Kebria M, Raissi M, Tavakoli M, et al . Effective factors on the growth of E. coli, mold and yeast on creamy sweets. Caspian J Soc Med. 2016; 2 (1) :5-9
URL: http://cjsm.mubabol.ac.ir/article-1-41-fa.html
Effective factors on the growth of E. coli, mold and yeast on creamy sweets. . 1395; 2 (1) :5-9

URL: http://cjsm.mubabol.ac.ir/article-1-41-fa.html

دوره 2، شماره 1 - ( 6-1395 ) برگشت به فهرست نسخه ها
Caspian Journal of Social Medicine
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