Figure 1Microbial contamination of cream-filled pastries in six cities of Chaharmahal Va Bakhtiari province (Iran).
Table 1Microbial counts of cream-filled pastry specimens in six cities of Chaharmahal Va Bakhtiari province (Iran).
City |
Total (log 10)
|
Coliform (log 10)
|
Staph (log 10)
|
Yeast (log 10)
|
Contamination No. (%) |
Mean ± SE |
Max |
Min |
Positive No. (%) |
Mean ± SE |
Max |
Min |
Positive No. (%) |
Mean ± SE |
Max |
Min |
Positive no. (%) |
Mean ± SE |
Max |
Min |
Shahrekord |
23 (10.09) |
6.75 ± 0.15 |
7.46 |
5.2 |
14 (60.87) |
3.72 ± 2.66 |
5.41 |
0 |
9 (39.13) |
1.25 ± 1.87 |
5.61 |
0 |
6 (26.08) |
9.23 ± 1.9 |
16.78 |
0 |
Farsan |
11 (4.82) |
6.42 ± 0.3 |
8.21 |
4.95 |
8 (72.73) |
2.53 ± 2.24 |
4.95 |
0 |
7 (63.64) |
1.02 ± 1.76 |
4.23 |
0 |
5 (45.45) |
7.25 ± 1.23 |
11.24 |
0 |
Ardal |
8 (3.51) |
6.25 ± 0.2 |
7.36 |
5.64 |
6 (75) |
2.33 ± 2.11 |
4.36 |
0 |
7 (87.5) |
1.20 ± 0.92 |
3.95 |
0 |
3 (37.5) |
6.70 ± 0.85 |
8.63 |
0 |
Broujen |
21 (9.21) |
6.54 ± 0.5 |
7.22 |
5.33 |
11 (52.38) |
2.63 ± 2.02 |
4.23 |
0 |
8 (38.09) |
1.31 ± 1.24 |
4.67 |
0 |
4 (19.05) |
8.46 ± 0.98 |
9.26 |
0 |
Lordegan |
10 (4.38) |
6.21 ± 0.1 |
6.85 |
5.34 |
6 (60) |
2.20 ± 1.96 |
4.00 |
0 |
5 (50) |
0.89 ± 0.95 |
4.55 |
0 |
2 (20) |
6.55 ± 0.76 |
8.30 |
0 |
Koohrang |
3 (1.31) |
5.45 ± 0.9 |
6.23 |
4.65 |
2 (66.67) |
2.25 ± 2.38 |
3.78 |
0 |
1 (33.33) |
0.92 ± 0.76 |
4.0 |
0 |
1 (33.33) |
5.86 ± 0.53 |
7.66 |
0 |
Total |
76 (33.33) |
6.27 ± 0.36 |
8.21 |
4.65 |
47 (61.84) |
2.61 ± 2.23 |
4.50 |
0 |
37 (48.68) |
1.1 ± 1.25 |
4.50 |
0 |
21 (27.63) |
7.34 ± 1.04 |
10.31 |
0 |
Table 2Fat and titratable acidity of cream-filled pastries samples collected from different confectioneries of Chaharmahal Va Bakhtiari province (Iran).
City |
No. of confectioneries |
Fat (%)
|
Titratable acidity (lactic acid%)
|
Mean ± SE |
Max |
Min |
Mean ± SE |
Max |
Min |
Shahrekord |
12 |
26.7 ± 7.67 |
32 |
15 |
1.82 ± 0.85 |
2.24 |
0.56 |
Farsan |
5 |
23.3 ± 10.76 |
42 |
13 |
1.64 ± 0.46 |
1.85 |
0.76 |
Ardal |
3 |
18.27 ± 12.35 |
30 |
10 |
1.26 ± 0.56 |
1.76 |
0.88 |
Broujen |
8 |
36.54 ± 9.4 |
52 |
14 |
1.58 ± 0.77 |
2.02 |
0.94 |
Lordegan |
4 |
38.74 ± 10.37 |
56 |
12 |
1.37 ± 0.76 |
1.88 |
0.36 |
Koohrang |
2 |
27.6 ± 8.2 |
38 |
11 |
1.46 ± 0.95 |
1.42 |
0.56 |
Total |
34 |
28.52 ± 9.79 |
56 |
10 |
1.52 ± 0.72 |
2.24 |
0.36 |
Table 3Analyzing the unacceptable microbial and chemical ranges of cream-filled pastry samples in Chaharmahal Va Bakhtiari province (southwestern Iran) according to Iranian National Standards and acceptable ranges.
Properties |
Acceptable range |
No. of unacceptable samples (%) |
95% confidence interval |
Total count (CFU/g) |
> 20,000 |
72 (95) |
86.3–97.6 |
Coliform (CFU/g) |
10 |
34 (72) |
70.5–78.7 |
E. coli (CFU/g) |
0 |
12 (26) |
22.3–32.5 |
Staphylococcus aureus
|
0 |
35 (95) |
82.6–95.3 |
Yeast (CFU/g) |
0 |
18 (86) |
80.2–88.6 |
Titratable acidity (lactic acid%) |
0.5–1.5 |
162 (71) |
33.4–64.5 |
Fat (%) |
35–48 |
75 (33) |
65.6–88.6 |