MICROBIOLOGICAL TESTING OF SELECTED CONFECTIONERY PRODUCTS QUALITY

Authors

  • Ľubomíra Juhaniaková
  • Jana Petrová
  • Lukáš Hleba
  • Simona Kunová
  • Alica Bobková
  • Miroslava Kačániová

Keywords:

bacteria, microscopic filamentous fungi, corpus, stuffing cakes

Abstract

The aim of this work was to determine microbiological quality and water activity of confectionery products as corpus of desserts, stuffing cakes and finished cakes. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria, mesophilic aerobic bacteria, yeasts, microscopic filamentous fungi, counts of Staphylococcus aureus and Salmonella spp. were observed. These confectionery products were evaluated: 5 corpus of KremeÅ¡, 5 stuffing of KremeÅ¡ and 5 VenÄek cake. For microbiological tests 15 samples of confectionery products were used. The numbers of total count of bacteria ranged from 2.9 to 3.65 log CFU.g-1, the number of mesophilic aerobic bacteria ranged from 2.00 to 3.28 log CFU.g-1, coliforms bacteria in confectionery products ranged from 0.00 to 3.15 CFU.g-1, number of yeasts ranged from 0.00 to 3.30 log CFU.g-1and the number of microscopic fungi ranged from 0.00 to 2.90 CFU.g-1. None of the samples showed any growth of coliforms bacteria, Staphylococcus aureus and Salmonella spp. From microscopic fungi were isolated genera Alternaria, Aspergillus and Penicillium. Eight from fifteen investigated samples of confectionary products were in accordance with the Codex Alimentarius of the Slovak Republic. The lowest water activity was found in KremeÅ¡ corpus samples (0.953) and higher in VenÄek samples (0.973).

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Published

2014-02-01

How to Cite

Juhaniaková, Ľubomíra, Petrová, J., Hleba, L., Kunová, S., Bobková, A., & Kačániová, M. (2014). MICROBIOLOGICAL TESTING OF SELECTED CONFECTIONERY PRODUCTS QUALITY. Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 1 (Microbiology), 225–227. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7608

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