MICROORGANISMS IN CONFECTIONERY PRODUCTS
Keywords:
confectionery products, microbiological quality, coliforms bacteria, microscopic fungi and yeastsAbstract
The aim of this work was to determine microbiological quality of confectionery products. In confectionery products microbiological parameters: coliforms bacteria, microscopic filamentous fungi and yeasts, Salmonella sp. and staphylococci were observed. The confectionery products were evaluated: Kremes - honey cube, roll Arabica, roll Rona, roll stuffed with apricot cream, honey cube, pinwheel caramel, Sachovnica cut, Zora cut and curd cake. For microbiological tests 18 samples of confectionery products were used. Numbers of coliforms bacteria in confectionery products ranged from <1x101 to 4x102 cfu.g-1, the number of microscopic fungi ranged from 0 to <1x101 cfu.g-1, the number of yeasts from <1x101 to 5.5x102 cfu.g-1, cells of Salmonella sp. were not detected and the number of staphylococci was from 0 to <1x101 cfu.g-1. All investigated samples of confectionary products were in accordance with the Codex Alimentarius of the Slovak Republic.Downloads
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Published
2011-08-01
How to Cite
Kacaniova, M., & Juhaniakova, L. (2011). MICROORGANISMS IN CONFECTIONERY PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences, 1(1), 57–69. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/4454
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Section
Microbiology
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Copyright (c) 2011 Miroslava Kacaniova, Lubomira Juhaniakova
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