نوع مقاله : مقاله پژوهشی
نویسندگان
1 کمیته تحقیقات دانشجویی، دانشگاه علوم پزشکی کردستان، سنندج، ایران
2 , دکترا، استادیار، هیئت علمی گروه بهداشت محیط علوم پزشکی کردستان. دکترای بهداشت محیط
3 کمیته تحقیقات دانشجویی، دانشگاه علوم پزشکی کردستان، سنندج، ایران.
4 استادیار. هیئت علمی گروه بهداشت محیط علوم پزشکی کردستان.
5 گروه مهندسی بهداشت محیط ، دانشکده بهداشت، دانشگاه علوم پزشکی سبزوار، سبزوار ،ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Aims: Pastry products have an important share of food products in the country, and also due to the high potential of contamination of raw materials from creamy sweets to bacterial contamination due to non-compliance with health points at the place of production, transportation and distribution, this study aimed at The study of microbial contamination of creamy sweets in Sanandaj city in 1997 was carried out.
Materials and Methods: A total of 33 specimens were randomly selected from the city of Salmonella, Staphylococcus aureus, Escherichia coli, according to National Iranian standards. In data analysis, descriptive tests, ANOVA, Independent t-test and One-way ANOVA were used to analyze the significance level of 95% of SPSS software.
Results: The results showed that the bacterial contamination of E. coli, Staphylococcus aureus and Salmonella was 78.8, 57.6, and 45.5 respectively. Also, there was a significant correlation between the amount of E. coli bacterial contamination with the distance from the supply and production environment and the use of the carriage (p <0.05), but between bacterial contamination of Staphylococcus aureus and Salmonella with the distance between the supply and production environment and the use of the carriage of meaning There was no significant relationship between bakery type and refrigerated temperature with bacterial contamination (p <0.05).
Conclusion: The results of this study showed that many specimens lack the required microbial standard for consumption. The use of a special car, short supply and production intervals, more stringent monitoring rules, and a consistent and precise monitoring of the place of production and supply can be used to meet standard requirements.
کلیدواژهها [English]