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- Title
میزان آلودگی آبمیوههاي صنعتی عرضه شده در شهر کرمان به باکتري کوکسی گرم مثبت در سال 1394 : یک گزارش کوتاه
- Authors
Nowroozi, H.; Dowlatshahi, Sh.; Rajabizadeh, A.
- Abstract
Background and Objectives: Some bacteria have the ability to survive in juice after pasteurization. The aim of this study was to evaluate the contamination rate of industrial juices with grampositive bacteria via microbial culture. Materials and Methods: This descriptive study was conducted on 165 samples of 25 different brands of beer. The specimens were incubated in blood agar medium for 48 hours; then the grown colonies were counted. Data were analyzed using independent t-test. Results: Contamination with gram-positive cocci was reported in the pasteurized juices with an average of 6.84 ±4.36 (cfu/mL) and in the unpasteurized juices with an average of 5.24 ±3.03(cfu /mL). Conclusion: According to the results, pasteurized juices were highly contaminated and it can be due to lack of proper pasteurization by different brands of juices.
- Subjects
INDUSTRIAL contamination; MICROBIAL cultures; BACTERIAL contamination; FOOD pasteurization; FRUIT juices
- Publication
Journal of Rafsanjan University of Medical Sciences, 2019, Vol 18, Issue 3, p313
- ISSN
1735-3165
- Publication type
Article