Volume 10, Number 5 (5-2013)                   ioh 2013, 10(5): 92-98 | Back to browse issues page


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E. Sadeghi, H. Mesgarof, K. Sharafi, A.Almasi, S. Bohlouli Oskoi, H.Meskini. Study of microbiological quality of flour produced in Kermanshah and Ilam factories (2010-2011). ioh. 2013; 10 (5) :92-98
URL: http://ioh.iums.ac.ir/article-1-1268-en.html

Assistant Professor, Department of Nutritional Science& Food Quality Control, Public Health School, Kermanshah University of Medical Sciences, Kermanshah, Iran. , ehsan_vet59@yahoo.com
Abstract:   (2444 Views)

 Background: Flour is a primary product for the types of bread and other related food stuffs that has an especial role in most places of the world. It has a substantial role in food material in Iran, for providing human’s food resources. Therefore its hygienic conditions, is the most important factor for maintaining and as well as consumers health.

 Methods: This is a descriptive and cross–sectional study. A number of 144 backing flour samples were selected from all 12 flour factories of Kermanshah and Ilam. In this manner, from each factory 12 samples were selected within six months by simple-random sampling method to determine microbial quality, especially contamination with Salmone l la species, yeasts and moulds. All of the sampling experimentation was done based on Iranian grade standard number 1810 and 10899-2 Institute of standards and industrial research of Iran .

 

 Results: The findings of this research showed that in the view point of Salmone l la contamination, 26 samples (18%) were positive, yeasts and moulds contamination, were 52 samples (36.1%), which were more than permissible maximum of Iran National Standard (5×103 cfu/gr). The average loads of yeasts and moulds in samples of Ilam and Kermanshah factories were 5 . 1 × 103 and 4.5 × 103 cfu/gr, respectively.

 

 Conclusion: As the results revealed 26 samples were salmonella contaminated and 37.1 percent had not compatibility with yeast and molds Iran national standard, so microbial qualification of flour in Kermanshah and Ilam must be controlled and amelioration of improvement microbial qualification is necessary.

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Type of Study: Research | Subject: Nutrition
Received: 2011/05/1 | Accepted: 2011/11/19 | Published: 2014/05/18

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