%0 Journal Article
	%A N. Khazaei and  M. Jouki and  A. Kalbasi and  H. Tavakolipour and  S. Rajabifar and  F. Motamedi. Sedeh and  A. Jouki
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 53, 2011
	%T Study of Microbial Critical Points of Saffron from Farm to Factory in Iran
	%U https://publications.waset.org/pdf/3637
	%V 53
	%X In this research saffron samples were prepared from
farms and sampling was done in four states contain : sampling from
fresh saffron of petal with forceps , sampling from fresh saffron of
petal by hands, sampling from dried sample by warm air in shadow,
sampling from dried sample which dried by dryer. Samples collected
and kept in sterile tubes and containers and carried to laboratory and
maintained until experiment. Microbial experiments were performed
to determine microbial load such as total count, Staphylococcus
aureus, coli form, E.coli, mold and yeast. Results showed that in
picking and drying stages the contamination amount increases in
saffron samples. There was a significant difference between the
microbial load of picked up saffron by forceps and by hands, and
also between dried saffron by warm air in shadow and by dryer.
	%P 293 - 296