Microbial Quality of Halawet Eljibn, an Arabic Sweet Sold in the Retail Market in Jordan
نویسندگان
1 Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan
2 Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan
doi
10.18502/jfqhc.10.4.14179چکیده
Background: Halawet eljibn is a popular Ready-to-Eat sweet in the Levant region. However, its non-machinery preparation and lack of final heating increase the risk of contamination by microorganisms that can cause food-borne illnesses. The study aimed to investigate the numbers of microorganisms present in commercially produced halawet eljibn in Jordan. Methods: ...
