Determination of microbial critical point in saffron preparation in iran

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 . Keyword