MICROORGANISMS IN SELECTED CONFECTIONARY PRODUCTS DURING THE MANUFACTURING PROCESS

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February 2015, vol. 4, special issue 1 (Microbiology)
pages: 57-61
Article type: Microbiology of Microbiology
DOI: 10.15414/jmbfs.2015.4.special1.57-61
Abstract: The aim of our study was to evaluate the microbiological quality confectionery products during production. A total of 135 samples were analyzed: 45 samples of the punch balls, 45 Venček samples and 45 samples French cubes from home, school and private production. For microorganism cultivation VRBL agar for the isolation of coliform bacteria, DRBC and DG18 for microscopic fungi and yeasts, Plate Count Agar for total viable count, Meat peptone agar for mesophilic aerobic bacteria, XLD agar for Salmonella sp. and Baird Parker agar for Staphylococcus aureus were used. Following microbiological parameters were tested: total viable count, mesophilic anaerobic microorganisms, coliform bacteria, yeast and microscopic filamentous fungi, Salmonella spp. and Staphylococcus aureus. Products are assessed according to the limit values of the number of microorganisms contained in the Codex Alimentary of the Slovak Republic. The overall assessment of the microbiological quality of the punch balls, we found that two samples from school factory and one sample from private producer did not meet CA SR for the total viable count. Comparing the microbiological quality of Venček with CA SR, we found that one sample of home production did not meet the requirements for this type of product. All the tested samples were Staphylococcus aureus and Salmonella spp. negative. Comparing the results of the samples with French cubes CA SR, we found that all the samples satisfy requirements.
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