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Pregled bibliografske jedinice broj: 598259

Microbial contamination of breadcrumbs from commercial and homemade producers in Croatia


Kocevski, Dragana; Plavšić, Amalija; Velić, Natalija; Gradvol, Vedran; Pavlović, Hrvoje
Microbial contamination of breadcrumbs from commercial and homemade producers in Croatia // Cereal technology = Getreidetechnologie : die Zeitschrift für Getreide, Mehl, Brot, Teigwaren, Cerealien & Technik, 01 (2012), 8-13 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
Microbial contamination of breadcrumbs from commercial and homemade producers in Croatia

Autori
Kocevski, Dragana ; Plavšić, Amalija ; Velić, Natalija ; Gradvol, Vedran ; Pavlović, Hrvoje

Izvornik
Cereal technology = Getreidetechnologie : die Zeitschrift für Getreide, Mehl, Brot, Teigwaren, Cerealien & Technik (0367-4177) 01 (2012); 8-13

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Breadcrumbs; microbial quality; bacteria; moulds

Sažetak
Breadcrumbs on Croatian markets are usually produced from old bread and widely used in food industry as coating material for meat, fish or vegetables. Irrespective to very low water activity, they can be a great source of microorganisms which may cause many health problems. Samples of homemade breadcrumbs, as well as, breadcrumbs from Croatian producers, in total 54 samples, were microbiologically investigated. Contamination by aerobic mesophilic bacteria, aerobic sporogenic bacteria, Enterobacteriaceae and moulds was detected. Analyzed breadcrumbs were contaminated by 3 x 103 aerobic mesophilic bacteria, 3.3x103 aerobic sporogenic bacteria and 1.6x 104 moulds in 1 g of the sample in average. Average water activity of analyzed breadcrumbs was 0.305. Predominant moulds determined in breadcrumbs were Aspergillus (61 %) and Penicillium (24 %), followed by Rhizopus (4 %), Geomyces (2 %), Absidia (2 %), Fusarium (2 %), Cladosporium (2 %) and Alternaria (0.2 %). Aspergillus flavus was the dominant species of Aspergillus genera in analyzed samples (82 %), followed by A. ustus (10 %) and A. candidius (1 %). The results of this study indicate that the determination of microbial population of breadcrumbs is essential when assessing the microbial safety of these products, especially regarding to possible proliferation of present microorganisms due to high temperature abuse in production of breadcrumb coated food.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Fakultet agrobiotehničkih znanosti Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts