Study of Microbial Critical Points of Saffron from Farm to Factory in Iran
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.
[1] F. Tammaro, Crocus sativus L. cv. Piano di Navelli (L- Aquila saffron):
environment, cultivation, morphometric characteristics, active principles,
uses. In F.Tammaro and L.Marra (eds.), Lo Zafferano: Proceedings of
the International Conference on Saffron(Crocus sativus L.) L,-Aquila
(Italy) 27-29 October 1989. Università Degli Studi L-Aquila e
Accademia Italiana della Cucina, L-Aquila, pp. 47-97. 1990
[2] M. Negbi, Physiological research on the saffron crocus (Crocus sativus).
In F.Tammaro and L.Marra (eds.), Lo Zafferano: Proceedings of the
International Conference on Saffron (Crocus sativus L.) L-Aquila (Italy)
27-29 October 1989. Università Degli Studi L-Aquila e Accademia
Italiana della Cucina, L-Aquila, pp. 183-207. 1990
[3] D. Basker, Saffron, the costliest spice: drying and quality, supply and
price. Acta Horticulturae, 344, 86-97. 1993
[4] Anonymous. Spices; A survey of World Trade. International Trade
Centre, UNCTAD/ GATT, Geneva, Vol. 1, pp. 71-72. 1982
[5] S.R.Sampathu, S.Shivashankar, and Y.S. Lewis, Saffron (Crocus sativus
Linn.)ÔÇö cultivation, processing, chemistry and standardization. CRC
Critical Review in Food Science and Nutrition, 20, 123-157. 1984
[6] P.F. Galigani, La meccanizzazione delle colturie di salvia, lavanda,
zafferano e. 1987 genziana. In A.Bezzi (1987) Atti Convegno sulla
Coltivazione delle Piante Officinalli, Trento, 1986, Ministero
dell-Agricoltura e delle Foreste, pp. 221-235 (Italian, English summary)
Howard, C. (1678) A relation of culture, or planting and ordering of
saffron. Philosophical Transactions 12, 945-949.
[7] B.M. Kapur, Annual Report 1987-88, Regional Research Laboratory,
Council of Scientific Industrial Research, Jammu, pp. 56. 1988
[8] B.Skrubis, The cultivation in Greece of Crocus sativus L. In F.Tammaro
and L.Marra(eds.), Lo Zafferano: Proceedings of the International
Conference on Saffron (Crocus sativus L.) L-Aquila (Italy) 27-29
October 1989. Università Degli Studi L-Aquila e Accademia Italiana
della Cucina, L-Aquila, pp. 171-182. 1990
[9] G. Watt, The Commercial Products of India. John Murray, London, p.
430. 1908
[10] J.P. Nauriyal, R. Gupta, and C.K.George, Saffron in India. Arecanut and
Spice Bulletin, 8 (3), 59-72. 1977
[11] N.S. Zarghami, The Volatile Constituents of Saffron (Crocus sativus L.).
Ph.D. Thesis, Univ. Calif. Davis, p. 83. 1970
[12] Oxford English Dictionary, Compact ed (1971). Oxford University
Press, Glasgow.
[13] J.S. Pruthi, Spices and Condiments: Chemistry, Microbiology,
Technology. Academic Press, New York, pp. 182. 1980
[14] G.Amelotti, and S. Manning, [Analytical evaluation of the commercial
quality of saffron.] Revista della Societa Italiana di Scienza dell-
Alimentazione, 6, 17-20 (in Italian). 1977
[15] V.E. Tyler, L.R. Brady, and J.E. Robbers, Pharmacognosy (7th Ed.). Lea
and Febiger, Philadelphia, PA, p. 102. 1976
[16] R. Sokolov, The fruits of Spanish labor. Natural History, March 1989,
pp. 82-85. 1989
[17] H.N.Moldenke, and A.L. Moldenke, Plants of the Bible. Chronica
Botanica Company, Waltham, MA, pp. 87. 1952
[18] J.F. Morton, and J.D Zallinger, Herbs and Spices, Golden Press, New
York, pp. 98. 1976.
[19] F.Rosengarten, the Book of Spices. Livingston Publishing Co.,
Wynnewood, PA, 1969 pp. 390.
[20] J. Douglass, An account of the culture and management of saffron in
England. Philosophical Transactions, 35, 566-574. 1729
[21] Encyclopaedia Britannica.The Werner Company, Akron, OH, Vol 21,
pp. 153-154. 1905
[22] M. Grieve. A Modern Herbal. Hafner Publishing Co., New York, Vol. 2,
pp. 698. 1959.
[23] R.C. Wren, Potter-s New Cyclopaedia of Botanical Drugs and
Preparations. Health Science Press, Hengiscote, Bradford, p. 265. 1980.
[1] F. Tammaro, Crocus sativus L. cv. Piano di Navelli (L- Aquila saffron):
environment, cultivation, morphometric characteristics, active principles,
uses. In F.Tammaro and L.Marra (eds.), Lo Zafferano: Proceedings of
the International Conference on Saffron(Crocus sativus L.) L,-Aquila
(Italy) 27-29 October 1989. Università Degli Studi L-Aquila e
Accademia Italiana della Cucina, L-Aquila, pp. 47-97. 1990
[2] M. Negbi, Physiological research on the saffron crocus (Crocus sativus).
In F.Tammaro and L.Marra (eds.), Lo Zafferano: Proceedings of the
International Conference on Saffron (Crocus sativus L.) L-Aquila (Italy)
27-29 October 1989. Università Degli Studi L-Aquila e Accademia
Italiana della Cucina, L-Aquila, pp. 183-207. 1990
[3] D. Basker, Saffron, the costliest spice: drying and quality, supply and
price. Acta Horticulturae, 344, 86-97. 1993
[4] Anonymous. Spices; A survey of World Trade. International Trade
Centre, UNCTAD/ GATT, Geneva, Vol. 1, pp. 71-72. 1982
[5] S.R.Sampathu, S.Shivashankar, and Y.S. Lewis, Saffron (Crocus sativus
Linn.)ÔÇö cultivation, processing, chemistry and standardization. CRC
Critical Review in Food Science and Nutrition, 20, 123-157. 1984
[6] P.F. Galigani, La meccanizzazione delle colturie di salvia, lavanda,
zafferano e. 1987 genziana. In A.Bezzi (1987) Atti Convegno sulla
Coltivazione delle Piante Officinalli, Trento, 1986, Ministero
dell-Agricoltura e delle Foreste, pp. 221-235 (Italian, English summary)
Howard, C. (1678) A relation of culture, or planting and ordering of
saffron. Philosophical Transactions 12, 945-949.
[7] B.M. Kapur, Annual Report 1987-88, Regional Research Laboratory,
Council of Scientific Industrial Research, Jammu, pp. 56. 1988
[8] B.Skrubis, The cultivation in Greece of Crocus sativus L. In F.Tammaro
and L.Marra(eds.), Lo Zafferano: Proceedings of the International
Conference on Saffron (Crocus sativus L.) L-Aquila (Italy) 27-29
October 1989. Università Degli Studi L-Aquila e Accademia Italiana
della Cucina, L-Aquila, pp. 171-182. 1990
[9] G. Watt, The Commercial Products of India. John Murray, London, p.
430. 1908
[10] J.P. Nauriyal, R. Gupta, and C.K.George, Saffron in India. Arecanut and
Spice Bulletin, 8 (3), 59-72. 1977
[11] N.S. Zarghami, The Volatile Constituents of Saffron (Crocus sativus L.).
Ph.D. Thesis, Univ. Calif. Davis, p. 83. 1970
[12] Oxford English Dictionary, Compact ed (1971). Oxford University
Press, Glasgow.
[13] J.S. Pruthi, Spices and Condiments: Chemistry, Microbiology,
Technology. Academic Press, New York, pp. 182. 1980
[14] G.Amelotti, and S. Manning, [Analytical evaluation of the commercial
quality of saffron.] Revista della Societa Italiana di Scienza dell-
Alimentazione, 6, 17-20 (in Italian). 1977
[15] V.E. Tyler, L.R. Brady, and J.E. Robbers, Pharmacognosy (7th Ed.). Lea
and Febiger, Philadelphia, PA, p. 102. 1976
[16] R. Sokolov, The fruits of Spanish labor. Natural History, March 1989,
pp. 82-85. 1989
[17] H.N.Moldenke, and A.L. Moldenke, Plants of the Bible. Chronica
Botanica Company, Waltham, MA, pp. 87. 1952
[18] J.F. Morton, and J.D Zallinger, Herbs and Spices, Golden Press, New
York, pp. 98. 1976.
[19] F.Rosengarten, the Book of Spices. Livingston Publishing Co.,
Wynnewood, PA, 1969 pp. 390.
[20] J. Douglass, An account of the culture and management of saffron in
England. Philosophical Transactions, 35, 566-574. 1729
[21] Encyclopaedia Britannica.The Werner Company, Akron, OH, Vol 21,
pp. 153-154. 1905
[22] M. Grieve. A Modern Herbal. Hafner Publishing Co., New York, Vol. 2,
pp. 698. 1959.
[23] R.C. Wren, Potter-s New Cyclopaedia of Botanical Drugs and
Preparations. Health Science Press, Hengiscote, Bradford, p. 265. 1980.
@article{"International Journal of Biological, Life and Agricultural Sciences:52750", author = "N. Khazaei and M. Jouki and A. Kalbasi and H. Tavakolipour and S. Rajabifar and F. Motamedi. Sedeh and A. Jouki", title = "Study of Microbial Critical Points of Saffron from Farm to Factory in Iran", abstract = "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.", keywords = "saffron; contaminations; preparation method", volume = "5", number = "5", pages = "265-4", }
