Determination of microbial critical point in saffron preparation in iranهجدهمین کنگره ملی علوم و صنایع غذایی
In this research saffron samples preprated from field and sampling done in four stage contain : sampling from fresh saffron of petal with forceps , sampling from freshsaffron of petal with worker hands , sampling from dried sample by warm air in shadow , sampling from dried sample by dryer. Samples collected and kept in steriletupes and containers and carried to laboratory and maintenance until experiment . Microbial experiment performed were investigated for existence of contaminatingmicrobes.total count , Staphylococcus aureus , coliform , E.coli , mold and yeast . results showed that in pick up and drying stage contamination inter to saffron . therewas significant difference among the microbial load of picked up saffron by forcepsand worker hands , and between dried saffrons by warm air in shadow and with dryer<\div>
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