engleski

Microbiological quality analysis of organically grown oilseed products

In recent years, seed bread has become one of consumer´s favourite breads, due to its better taste, nutritional value and positive health effects. This paper illustrates the process of the microbiological quality analysis of organically grown oilseeds, from which many different products can be obtained by cold pressing, including seeds and semi-products made from them that can be added to the bread. Since these products are not thermally treated in any way, their microbiological safety is questionable. Therefore, this papers goal was the microbiological control of those products and the comparison of the obtained parameters with the norms prescribed by the Food Hygiene Act and Microbiological Criteria for Food (NN 81/2013). Conducted microbiological methods conform to the requirements prescribed in the Croatian norms based on ISO-9001 Quality standards. A total of 40 samples, including 6 samples of cold pressed oils, 9 organic butters, 6 organic protein flours, 8 kinds of seeds and nuts and 11 mixtures of oilseeds and edible nuts for bread and crackers, were collected and analysed on a number of aerobic mesophyll bacteria, bacteria of Enterobacteriaceae family, molds and yeasts. Samples were also screened for the presence of pathogenic Salmonella and Listeria monocytogenes species, and sulfite-reducing clostridia, dependent upon the norms prescribed by the Law. It was shown that the measured values did not exceed the prescribed normative values in all samples.

seed bread; oilseeds; edible nuts; organic protein flour; butter

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