Evaluation of bacterial and fungal contamitation of commerically produced cake in Urmia, northwest of Iran

November 17, 2014

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Article Title:	Evaluation of bacterial and fungal contamitation of commerically produced cake in Urmia, northwest of Iran
Authors:	Fakhernia M., Forouzan S, Hassanzadazar H., Bahmani M.,Sharifi A.
Affiliation:	1Deputy for Food and Drug, West Azerbaijan University of Medical Sciences, Urmia, Iran 2Health Faculty, Zanjan University of Medical Sciences, Zanjan, Iran 3Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran 4Ilam University of Medical Sciences, Ilam, Iran
Abstract:	Disease caused by consumption of contaminated food always has been a problem around the world and annual expenses spent on improving these conditions. Cake because of ingredients has great potential to be contaminated with many types of microbes. The purpose of this study is to determine microbial contamination of the cake is produced in Urmia. 200 cakes were prepared randomization from commercial cake factories in Urmia city and according to national standards survey was performed rate and type of bacterial and fungal infection. The study revealed 100% of samples were contaminated with mold and yeast but the infection was allowed and standard. Fortunately, 100% samples abut bacteria, Entrobacteria, Staphylococcus aureus, positive coagulase, Escherichia coli and salmonella were negative. Training and supervision on the process of health production and better maintenance and package commercial cake is essential for health community.
Keywords:	Cake, Bacterial and fungal infection, Food poisoning, Urmia, Iran.
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*Correspondence:	Dr. Mahmoud Bahmani; Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran; Email: mahmood.bahmani@gmail.com

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