Academic Journals Database
Disseminating quality controlled scientific knowledge

MICROBIOLOGICAL QUALITY OF CONFECTIONARY PRODUCTS

ADD TO MY LIST
 
Author(s): Ľubomíra Juhaniaková | Miroslava Kačániová | Jana Petrová | Simona Kunová | Adriana Pavelková | Alica Bobková

Journal: Journal of Microbiology, Biotechnology and Food Sciences
ISSN 1338-5178

Volume: 2;
Issue: Special issue;
Start page: 1244;
Date: 2013;
VIEW PDF   PDF DOWNLOAD PDF   Download PDF Original page

Keywords: confectionary product | Kremeš | Venček | bacteria | microscopic fungi

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.

Tango Rapperswil
Tango Rapperswil

     Affiliate Program