Author(s): Dima Nizar Deeb, Dima Aldiab, Sheiam Sulaeman

Email(s): dima.n.deeb@gmail.com , dyabdima@yahoo.com dimaaldyab@tishreen.edu.sy , sheiamsulaeman@hotmail.com

DOI: 10.5958/0974-360X.2021.00119.0   

Address: Dima Nizar Deeb1, Dima Aldiab2, Sheiam Sulaeman3
1Master Student in Food Control, Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tishreen University, Lattakia, Syria.
2Ph.D. in Food Control, Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tishreen University, Lattakia, Syria.
3Ph.D. in Food Science Department, Faculty of Agriculture, Tishreen University, Lattakia, Syria.
*Corresponding Author

Published In:   Volume - 14,      Issue - 2,     Year - 2021


ABSTRACT:
A total of 28 samples of infant cereals from 3 brands purchased from many pharmacies and markets in Lattakia, were evaluated in terms of bacteriological quality at opening time (initial point) and within a month at different temperatures. Bacteriological tests included the determination of total plate counts (TPC) and the detection of Salmonella spp. and Enterobacteriaceae using Salmonella Shigella Agar (SSA) and MacConkey agar (MAC), respectively. In this study, all the samples of infant cereals showed bacterial counts below the permitted level of Syrian Standard for Infant Cereals 2006 of 104 CFU/g. None of the tested samples had either Salmonella spp. or Enterobacteriaceae.


Cite this article:
Dima Nizar Deeb, Dima Aldiab, Sheiam Sulaeman. Effect of Storage Conditions on Bacteriological Growth in Infant Cereals. Research J. Pharm. and Tech. 2021; 14(2):667-672. doi: 10.5958/0974-360X.2021.00119.0


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