Frequency distributions of Escherichia coli in the confectionery products offered in retail market in Isfahan

Raw ingredients used in confectionary carry high risk of infection with Escherichia coli. Since confectionaries are offered in the market in quite varied forms and types and there is a great difference in the sanitary status of the confectionaries, this study aimed at evaluation of E.coli frequency distribution in different types of confectionery products in Isfahan market. In addition, the effect of moisture content, products category and the sanitary level of the confectionaries as well as product types (Industrially or traditionally produced) on the contamination level were studied.
A total of 200 samples were randomly collected from confectioneries in Isfahan city through simple random sampling method. Preparation and dilution procedures were conducted under sterile conditions. Samples were cultured on EMB agar medium. Later, some of the positive isolates were randomly selected and confirmed by TSI and IMVIC test. Data analysis was performed using descriptive indices. Also, one way ANOVA and LSD test or independent t test were applied to determine the statistically significant difference between the mean E.coli cell numbers in the categorized groups of sweets.
It was found that 19% of the total tested samples were contaminated with E.coli strains. The mean, median and maximum of contamination were (35±.5), (0) and (3.4) CFU/gr, respectively. Moisture content, products category and being traditionally or industrially produced have significant effects on the level of contamination; while, the sanitary status of the traditional confectionaries as graded in this study has no impact on the average E.coli cell count.
Discussion and Regarding the microbial quality, at least about 25% of the sweets in the market do not meet the national standards of confectionary products. Implementation of strict hygiene regulation in the traditional confectionaries is in need to provide the public with safe, guaranteed products.