MICROORGANISMS IN CONFECTIONERY PRODUCTS

Authors

  • Miroslava Kačániová
  • Ľubomíra Juhaniaková

Keywords:

confectionery products, microbiological quality, coliforms bacteria, microscopic fungi and yeasts

Abstract

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

Published

2021-03-11

How to Cite

Kačániová, M. ., & Juhaniaková, Ľubomíra . (2021). 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
Received 2021-03-11
Online Published 2021-03-11

Most read articles by the same author(s)