سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۸

نویسنده(ها):

M Jooki – Sabzevar Azad University And Agricultural , medical and industrial research scool , nuclear science and technology research institude ( NSTRI ) ,karaj , iran , p.o. box: 31485-498

چکیده:

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 freshsaffron 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 steriletupes and containers and carried to laboratory and maintenance until experiment . Microbial experiment performed were investigated for existence of contaminatingmicrobes.total count , Staphylococcus aureus , coliform , E.coli , mold and yeast .results showed that in pick up and drying stage contamination inter to saffron . therewas significant difference among the microbial load of picked up saffron by forcepsand worker hands , and between dried saffrons by warm air in shadow and with dryer