Isolation of microbial contamination of wet and dry sweets in Sirjan city

According to the report of World Health Organization, The prevalence of foodborne diseases is one of the nutritional problems of the world. Pastries are good environment for microbial growth because of the ingredients and conditions of production and maintenance. The purpose of this study was to identify microbial contaminations from wet and dry sweets in Sirjan.
300 wet and dry pastries samples were prepared from the confectionary units of Sirjan completely randomly and according to the national standard of Iran, the rate and type of microbial contamination were investigated. Data were analyzed by using ANOVA statistical test and SPSS software.
In this research we can mention to high contamination of wet sweets in spring was related to Bacillus, Mildew, Yeast (19/59 %) and in the summer season yeast (26.6%) and in dry sweets in the spring, Mildew (25.27%) In summer, Yeast and Bacillus (23.94%). The most common cause of this research is yeast, which indicates over-storey sweets in stores and poor storage and transportation conditions.
According to the results of this study, The contamination of wet and dry pastries is high in bacteria, as well as Mildew and Yeasts and Bacillus. Therefore, seems necessary using different ways to control microbial corruption, especially the growth of bacteria and Mildew, including the use of healthy and hygienic raw materials and promoting the level of health awareness of those involved in the preparation and distribution of these products.