چكيده فارسي :
In this research saffron samples preprated from field and sampling done in four stage
contain : sampling from fresh saffron of petal with forceps , sampling from fresh
saffron of petal with worker hands , sampling from dried sample by warm air in
shadow , sampling from dried sample by dryer. Samples collected and kept in sterile
tupes and containers and carried to laboratory and maintenance until experiment .
Microbial experiment performed were investigated for existence of contaminating
microbes.total count , Staphylococcus aureus , coliform , E.coli , mold and yeast .
results showed that in pick up and drying stage contamination inter to saffron . there
was significant difference among the microbial load of picked up saffron by forceps
and worker hands , and between dried saffrons by warm air in shadow and with
dryer .
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