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MICROORGANISMS IN CONFECTIONERY PRODUCTS

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Author(s): Miroslava Kačániová | Ľubomíra Juhaniaková

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

Volume: 1;
Issue: 1;
Start page: 57 ;
Date: 2011;
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Keywords: confectionery products | microbiological quality | coliforms bacteria | microscopic fungi and yeasts

ABSTRACT
The aim of this work was to determine microbiological quality of confectionery products. In confectionery products microbiological parameters: coliforms bacteria, microscopic filamentous fungi and yeasts, Salmonella sp. and staphylococci were observed. The confectionery products were evaluated: Kremes - honey cube, roll Arabica, roll Rona, roll stuffed with apricot cream, honey cube, pinwheel caramel, Sachovnica cut, Zora cut and curd cake. For microbiological tests 18 samples of confectionery products were used. Numbers of coliforms bacteria in confectionery products ranged from

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