Microbiological and Chemical Quality of Sohan: An Iranian Traditional Confectionary Product

Background: Sohan is a traditional Iranian confectionery product prepared mainly by mixing and cooking of wheat flour, sugar, malt, oil, natural flavoring additives and coloring materials. Regarding to high consumption and popularity of Sohan as well as importance of its safety and hygienic status, we investigated microbial and chemical profiles of Sohan in retailers throughout Qom province of Iran during 2013. Methods: Hundred Sohan samples were collected from Qom retail markets over a 6-month period in 2013. American Public Health Association (APHA) and International Union of Pure and Applied Chemistry (IUPAC) methods were used to determine Sohan&rsquo;s microbial and chemical profiles, respectively. Statistical analysis was carried out by analysis of variance (ANOVA) using SPSS statistical software version 16.0. Results: The obtained mean count of Enterobacteriaceae, Staphylococcus aureus, molds and yeasts were 2.14&times;102&plusmn;623.6, 5.38&times;102&plusmn;593.5, 1.56&times;102&plusmn;221.5 and 2.51&times;102&plusmn;164.9 CFU/g, respectively. Also, Escherichia coli was found in 10% of Sohan samples. The mean of peroxide and acidity values was 2.59&plusmn;1.2 mEq/Kg and 0.33&plusmn;0.2%, respectively. The present research represented that microbial and fungal contamination was significantly higher (p<0.01) during the warm months (July, August and September). Conclusion: According to this study, all Sohan samples had peroxide values and acidity in normal range, but the large number of food borne pathogens was detected in Sohan samples especially during warm months, represented potential health hazard to consumers.