Characterization of Microbial and Chemical Properties of Wheat Flour Samples in Hamadan, Iran: A Screening and Investigation Study

Mehdi  Ahmadi; Maedeh  Jabarzadeh Marand; Fatemeh  Khajeh; Seyedeh Maryam  Mirsharifi; Yousef  Khaledian; Reza Hazrati  Raziabad; Mohadeseh  Pirhadi

doi:10.18502/jnfs.v10i2.18540

Mehdi Ahmadi Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Maedeh Jabarzadeh Marand Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fatemeh Khajeh Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
Seyedeh Maryam Mirsharifi Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Yousef Khaledian Department of Food Hygiene and Quality Control, Faculty of Veterinary, Shahrekord University, Shahrekord, Iran
Reza Hazrati Raziabad Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Mohadeseh Pirhadi Food Safety & Hygiene Division, Department of Environmental Health Engineering, School of Public Health Tehran University of Public Health, Tehran, Iran

DOI: https://doi.org/10.18502/jnfs.v10i2.18540

Keywords: Chemical, Microbial; Flour; National standard;Food safety

Abstract

Background: The production and use of any food must be done according to existing national and international standards. This study aims to investigate the chemical and microbiological properties of flour samples in Hamadan province of Iran. Methods: The results of microbial and chemical tests of 432 flour samples were collected in one of the partner Institute of Standards and Industrial Research of Iran in Hamadan city, and after sorting the data, it was entered into the relevant statistical software and analyzed with appropriate statistical tests. The results were compared with the existing national standards to determine their quality. The evaluated parameters include chemical parameters such as pH, protein, gluten, moisture, and ash) and microbial (mold and total viable count (TVC)). All of the parameters were assessed by the AOAC method. Results: The samples had a higher total count of microorganisms than the standard limit set by the Iran National Standards Organization (INSO). The mean value of chemical parameters (pH, protein, gluten, moisture, and ash) were in the national standard ranges. The results of the present study showed that the level of contamination of the samples was according to the national standards, which could pose no risk to consumers' health. Conclusions: The results of the microbial and chemical tests were within the Institute of Standards and Industrial Research of Iran. The results of the present study can be used by health authorities to evaluate flour quality across Iran and design further investigations on food products.