Investigation of microbial contamination caused by E. coli in creamy sweets of confectionery in Sanandaj

Background and Objective: Pastry products make an important contribution to the country s food products, Also, because of the high potential of contamination of creamy sweet to Ecoli due to non-compliance with health points at the place of production, transportation and distribution, this study was conducted to investigate the microbial contamination of creamy sweets in Sanandaj, caused by Ecoli. Materials and Methods: A total of 165 specimens were randomly selected from the city, and microbial tests were carried out using Eosin methylene blue agar. MacConkey agar was used as specific culture. In data analysis, descriptive tests, Independent-t test and one-way ANOVA test were used, taking into account the significance level of 95% of SPSS 24 software. Findings: The results indicate 78% of the samples were contaminated. The most contamination was related to roulette (34.61%) and the lowest infection was in latifeh (11.53%). Also, there was a significant relationship between the amount of contamination of the sweets to Escherichia coli with the distance between supply and production place, refrigerator temperature of sweet s storage, and the use of car carrying (p <0.05). No significant relationship was found between the amount of contamination with reputation and the location of the pastry (p <0.05). Conclusion: The results of this study showed that many specimens lack the necessary standard microbial (E coli) for consumption. The use of a special car carrying, short distance between supply and production places, more stringent monitoring rules, and a frequent and precise monitoring of the place of production and supply can be used to meet standard requirements.

کلیدواژه ها:

Microbial contamination ، Creamy sweet ، Escherichia coli ، Sanandaj