MICROBIOLOGICAL ANALYSIS OF DIFFERENT CONFECTIONERY PRODUCTS

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February 2014, vol. 3, special issue 1 (Microbiology)
pages: 228-230
Article type: Microbiology of Microbiology
Abstract: The purpose of this work was to determine microbiological quality and water activity of confectionery products as coconut balls. 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. For microbiological tests 10 samples of coconut balls were used. The total count of bacteria in coconut ball samples ranged from 3.00 to 3.74 log CFU.g-1, the number of mesophilic aerobic bacteria ranged from 2.00 to 2.95 log CFU.g-1, the number of coliforms bacteria ranged from 2.00 to 2.70 log CFU.g-1, the number of microscopic filamentous fungi ranged from 2.00 to 2.60 log CFU.g-1. From microscopic fungi was isolated genera Penicillium. Zero numbers of yeasts and staphylococci and the absence of cells Salmonella sp. were found in this samples. Not all samples of coconut ball samples from private production were accordance with Codex Alimentarius of the Slovak Republic. The Codex Alimentarius of Slovak republic just indicates number of coliforms bacteria (103) and microscopic fungi (102). Only three samples were accordance with CA, SR in number of microscopic filamentous fungi. The water activity in samples ranged from 0.821 to 0.885.
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