engleski

Microbiological contamination of confectionary cakes in Croatia

Confectionery cakes are products obtained by mixing, shaping, baking, or other suitable processing procedures of two or more ingredients, giving the characteristic sensory properties of the product. They can be filled or topped with fruit, chocolate and other creams or toppings. The chemical composition and high water and sugar content make confectionery cakes suitable for the growth and multiplication of various microorganisms. Since contamination can occur at all stages of the production process, conducting good hygiene practices is necessary to obtain a product safe for consumption. The aim of this study was to provide insight into the contamination of confectionery cakes at the market in the Republic of Croatia by potentially pathogenic microorganisms and microorganisms as indicators of hygienic production. The cakes were sampled during a one-year period in 12 cities in Croatia. Samples were analysed according to the microbiological criteria prescribed by Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs and as recommended by the Guideline of Microbiological Criteria (Ministry of Agriculture, 2011). Results of the study showed that no pathogenic bacteria whose presence could have adverse health effects, were identified in confectionery cakes.

confectionery cakes ; microbiological contamination ; food safety

nije evidentirano