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Useful microbiological testing of confectionery products quality

Author(s): Carmen Corina Visan | Csilla Iuliana Bara

Journal: Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara
ISSN 1582-3571

Volume: 11;
Issue: 1;
Date: 2010;
Original page

The control of raw materials, processing and environment are critical factors in the prevention of microbial contamination in confectionery. Confidence in the safety and integrity of the food supply is an important requirement for consumers. (Doyle, 2000) Food-borne disease outbreaks involving agents such as Escherichia coli, Salmonella, Bacillus cereus, Staphylococcus, Listeria and chemical contaminants highlight problems with food safety and increase public anxiety that modern farming systems, food processing and marketing do not provide adequate safeguards for public health. Constant surveillance and good manufacturing practice are the best methods for prevention of contamination. The paper presents the monitoring of two confectionery units, during June 2007 to August 2009, in the city area of Focşani, Vrancea county.

Tango Jona
Tangokurs Rapperswil-Jona

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