MICROBIOLOGICAL QUALITY OF CONFECTIONARY PRODUCTS

Back to full issue:
Special issue 1 – part A 2013, vol. 2, special issue 1 part A
pages: 1244-1251
Article type: Microbiology of Microbiology
Abstract: The aim of this work was to determine microbiological quality of confectionery products. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria,mesophilic aerobes bacteria and microscopic filamentous fungi were observed. The confectionery products were evaluated: Kremeš and Venčekcake. For microbiological tests 20 samples of confectionery products were used. The numbers of total count of bacteria ranged from 3.29 log CFU.g-1, the number of mesophilic aerobes bacteria ranged from 1.86 to 2.85 log CFU.g-1, coliforms bacteria in confectionery products ranged from 0to 2.06CFU.g-1and the number of microscopic fungi ranged from 1.13 to 1.96CFU.g-1. The samples of cake prom private production showed better microbiological quality as samples from market production. All investigated samples of confectionary products were inaccordance with the Codex Alimentarius of the Slovak Republic.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: Special issue 1 – part A 2013, vol. 2, special issue 1 part A:
prev. article |p. 1231-1243| next article |p. 1252-1263|
Embed fulltext PDF: