| Autor: |
Botondi, Rinaldo |
| Zdroj: |
British Food Journal; 2019, Vol. 121 Issue 2, p400-410, 11p |
| Abstrakt: |
Purpose: The purpose of this paper is to evaluate the possible microbiological contamination in terms of total counts and representative microbial groups found in the hazelnuts as well as in work areas and on the working surfaces of a hazelnut processing plant. Design/methodology/approach: Some microbiological parameters related to the manufacturing process (e.g. aerobic colony count yeast and fungi) were evaluated. Indoor air samples were tested in order to evaluate the possible contamination of fungal strains (i.e. mycotoxin producing fungi). Findings: The results showed that the highest values (>of 500 CFU/m3) for bacteria and fungi were only observed in the shelling and sorting areas. Some species such as Aspergillus and Penicillium (potential mycotoxin-producers) as well as some noxious colonies of Aspergillus fumigatus were detected along the processing line. No occurrence of aflatoxins was observed in the finished product. Microbial loads obtained through surface analyses were in accordance to the reference data. Originality/value: The aim of this study was to monitor and improve the procedures currently used in a hazelnut processing plant. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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