Assessment of microbial quality of industrial and traditional creams in Alborz province, Iran

Monica Aghvami; Gholamreza Jahed Khaniki; Samira Shokri; Nahideh Jalali

doi:10.18502/jfsh.v6i3.6947

Monica Aghvami Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Gholamreza Jahed Khaniki Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Samira Shokri Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Nahideh Jalali Clinical Skills Center, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v6i3.6947

Keywords: Traditional cream; Industrial cream ; Dairy products; Coliform; Escherichia coli; Staphylococcus aureus

Abstract

Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.