| Autor: |
Zorica, VOȘGAN, MIHĂLESCU, Lucia, MARIAN, Monica, JELEA, Stela, ROȘCA, Oana MARE, NĂSUI, Daniel, MIHĂLESCU, Beatrice |
| Zdroj: |
ProEnvironment Promediu; 2023, Vol. 16 Issue 55, p162-167, 6p |
| Abstrakt: |
Contamination of confectionery and pastry products with microorganisms in the air can be a serious problem leading to economic losses. In this study, air samples were taken from the premises of the cakes and pastries processing spaces in order to establish the microbiological quality of the air both at the beginning of the activity and at its end. Parameters such as total number of germs, yeasts and molds, enterobacteria and coagulazo positive staphylococci were tracked, applying the Kock sedimentation method. There was a difference between the average values recorded in the morning and evening at the end of the activity. The total number of germs was almost doubled and the number of yeasts and molds was three times higher, and the normal limit value was exceeded. The presence of pathogens was not recorded in the first phase of determinations, but during the activity of enterobacteria and coagulase-positive staphylococci were detected. This is mainly due to the way the technological process is carried out, ensuring hygiene conditions during work, the health of employees and compliance with food safety measures. Temperature and humidity also play an important role in the microbiological quality of air in food processing facilities. Confectionery and pastry products must be obtained safely and meet microbiological criteria for marketing. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
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