Investigation of Traditional Shir Berenj Safety in Khouzestan Province: Microbiological and Chemical Quality Assessment

Consumption of artisanal foods, such as Shir Berenj, is common in Iran. Nevertheless, little evidence can be found about the safety of traditional foods in the literature. This study aimed to investigate the microbiological and chemical quality of Shir Berenj samples in Khouzestan province.

Shir Berenj samples were collected from Ahvaz, Shoushtar, Andimeshk, and Dezful. They were put in an ice pack and transferred to the laboratory. Microbiological (total count, psychrophile count, mold and yeast, S. aureus, Salmonella, Enterobacteriaceae, and E. coli) and chemical (fat content, pH, and dry matter) tests were carried out to determine the safety and quality of samples.

According to Iran standards, 96% of Shir Berenj samples were rejected. The data showed that microbial contamination was the most critical problem for the safety of Shir Berenj samples. Merely 70 % of samples were contaminated with Enterobacteriaceae beyond the standard limit. Moreover, 50 % of samples were contaminated with Escherichia coli, indicating poor hygienic conditions.

Surveillance organizations should be more watchful about the safety of Shir Berenj. We suggest that appropriate approaches should be used to improve the knowledge of food handlers involved in producing Shir Berenj.