Microbial Contamination of Cream-filled Pastries in the Confectioneries of Zanjan, Iran

Introduction: Non-standard food hygiene can lead to the microbial contamination of food products. Food-borne pathogens cause more than 200 illnesses ranging from mild diarrhea to cancer. Cream-filled pastries are milk-based bakery products with high production and consumption rates in the confectioneries in Iran. These products have soft, spongy texture made of various ingredients. The present study aimed to assess the microbial contamination of cream-filled pastries as a highly consumed food product and evaluate the relation between microbial contamination and sanitary conditions in the confectioneries in Zanjan, Iran. Methods: In total, 62 samples of cream-filled pastries were collected from the confectioneries in Zanjan city, Iran. Preparation, dilution, and microbiological examination of the samples were conducted in accordance with the instructions of the Institute of Standards and Industrial Research of Iran regarding the total count enumeration of Escherichia coli, coliforms, Staphylococcus aureus, Salmonella, Bacillus cereus, yeasts, and molds (No. 2395 and 8923-1, 2946, 2461, 6806, 1810,2324, and 10899, respectively). Results: Microbial analysis indicated that 40 out of 62 samples had a total microbial count of below the standard limit for cream-filled pastries. In addition, 20, 24, 4, and 47 specimens had higher counts than the recommended limit of the Iranian national standards for E. coli, S. aureus, Salmonella spp., and coliforms, respectively. Also, 30 samples of cream-filled pastries had substandard contamination with molds and yeasts. Conclusion: Results showed low hygienic conditions of processing, storage and distribution of cream-filled pastries. Therefore, it is strongly recommended that all the principles of food hygiene be observed by the confectioneries in Zanjan, Iran.