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Background: The aim of this study was to evaluate the microbial quality of traditional sweets, Zoolbia and Bamieh made in the confectioneries of the Mashhad during the holy month of Ramadan. Materials and Methods: This study was a cross-sectional study. Seventy five samples of traditional sweets, Zoolbia and Bamieh were collected randomly from confectionaries of Mashhad during Ramadan month in 2018. Microbial quality tests including mold and yeast, E. coli, Enterobacteriaceae and S. aureus enumeration and Salmonella isolation were performed. Results: Of the total samples tested 22.6% ‏of the samples were within the specified limit of the standard. The contamination rate of mold and yeast was 13.3%, Salmonella 6.6%, Enterobacteriaceae 13.3%, E.coli 16% and S. aureus 28%. The highest level of contamination was related to S.aureus and the lowest level related to Salmonella. Conclusion: The results showed that the contamination rate of Zoolbia and Bamieh is high and significant, therefore, given the high percentage of contamination of samples, production and distribution practices as well as the workers hygiene must be under more control and attention. The existence of vulnerable groups among consumers adds to the importance of this issue.

Introduction: The purpose of this study was to evaluate the microbial quality of two traditional Iranian sweets, (i.e., Zoolbia and Bamieh) made in confectioneries during the Muslim holy month of Ramadan in Mashhad. Methods: This cross-sectional study was conducted on 75 samples of Zoolbia and Bamieh collected randomly from some confectionaries during Ramadan in Mashhad in 2018. Microbial quality tests, including mold and yeast, Escherichia coli, Enterobacteriaceae and Staphylococcus aureus enumeration as well as Salmonella isolation were performed. Results: Out of the total samples tested, 22.6% of them were within the specified limit of the standard. The contamination rate of mold and yeast, Salmonella, Enterobacteriaceae, E.coli, and S. aureus were 13.3%, 6.6%, 13.3%, 16%, and 28%, respectively. According to the results, S.aureus and Salmonella obtained the highest and lowest levels of contamination, respectively. Conclusion: The results showed significant rates of contamination regarding these two kinds of sweets. Therefore, given the high percentages of contamination of samples, production and distribution practices as well as the workers hygiene must be under more control and attention. The existence of vulnerable groups among consumers adds to the importance of this issue. [ABSTRACT FROM AUTHOR]