Microbiological and Chemical Properties of Falafel Samples Collected FromStreet Food Market in Ahvaz, Iran

Falafel is one of the most popular artisanal foods in Iran, especially inKhouzestan province. However, no comprehensive study has been performed to evaluate its microbiologicaland chemical properties. This study aims to evaluate microbiological and chemical properties offalafel samples collected from street food market in Ahvaz, Iran.

Microbiological tests including total viable count (TVC), psychrophilic count, Escherichiacoli test, staphylococcus aureus test, coliform count, bacillus cereus test, Salmonella test, andmold count were performed to evaluate microbiological properties of falafel samples (cooked and uncooked).The chemical properties were assessed by performing protein test, ash, carbohydrate, lipid,salt, peroxide, and acidity tests. All tests were done according to the methods described by the Instituteof Standards & Industrial Research of Iran (ISIRI).

Microbiological tests revealed that TVC (108 cfu/g), coliform count (3.7×103 cfu/g) and mold count(1.3×103 cfu/g) were significantly higher than the amounts set by the ISIRI (P<0.05), indicating high contaminationof uncooked falafel samples. The major problems observed by chemical tests was the highcontent of lipid (20.11%) and peroxide value (47.85 meq/kg) which were significantly higher than thevalues set by the ISIRI (P<0.05).

Microbiological and chemical properties of falafel are poor, indicating the poor hygienic conditionsof its preparation in street food market. We recommend more attention to and supervision onthe preparation of artisanal foods such as falafel in Iran.