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Microbiological quality of cakes and pastries sold in Skopje, Macedonia

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Author(s): Angelovski Ljupco | Sekulovski Pavle | Jankuloski Dean | Ratkova Marija | Kostova Sandra | Prodanov Mirko

Journal: Macedonian Veterinary Review
ISSN 1409-7621

Volume: 33;
Issue: 1;
Start page: 9;
Date: 2010;
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Keywords: pastries | food safety | S. aureus | Enterobacteriaceae | ACC

ABSTRACT
This study investigated the microbiological quality of cakes and pastries sold directly to the consumers in Skopje, Macedonia. Sampling took place in 16 sampling points (bakeries, confectioneries) with total number of 70 samples being investigated. All the samples were tested for S. aureus, nterobacteriaceae, aerobic colony count, E.coli, Salmonella spp. and Listeria monocytogenes. The samples were tested in the Food microbiology laboratory at the Faculty of veterinary medicine in Skopje using standard ethods accredited by the Macedonian Institute for Accreditation. Results were interpreted according to the guidelines for the Interpretation of Results of Microbiological Analysis of Some Ready-To-Eat Foods Placed on the Market (HPA, UK). After the analysis of the results the following data was obtained: S.aureus: 68.57% (n= 48) of the samples were satisfactory, 31.42% (n=22) were acceptable and 0.0% (n=0) were unsatisfactory; Enterobacteriaceae: 60.0% (n= 42) of the samples were satisfactory, 40.0% (n=28) were acceptable and 0.0% (n=0) were unsatisfactory; Aerobic colony count: 51.42% (n= 36) of the samples were satisfactory, 45.71 (n=32) were acceptable and 2.85% (n= 2) were unsatisfactory; Salmonella spp., Listeria monocytogenes and E.coli: None of these microorganisms were detected in the samples taken. High levels of ACC, Enterobacteriaceae and S. aureus reflect unsatisfactory hygienic practice during processing of food from source to table. This often indicate contaminated raw materials or unsatisfactory processing and unsuitable time/temperature control during storage. The established level of acceptable and unsatisfactory results highlight the need for targeted inspection and education program in order to address the potential food safety risk from hygienic practice issues.
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