Naslov
Microbiological contamination of ready- to-eat bakery products as safety concern of modern diet

Autori
Hengl, Brigita ; Gross-Bošković, Andrea ; Stražanac, Danijela ; Palijan, Ana ; Mikrut, Martina ; Turkalj, Jarmila Turkalj ; Jurković, Zorica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
5th Central European Congress on Food - Cefood Congres - Book of Abstract / - , 2010, 54-54

Skup
5th Central European Congress on Food - Cefood

Mjesto i datum
Bratislava, Slovačka, 19.05.2010. - 22.05.2010

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bakery product, microbiological contamination, risk assessment

Sažetak
ABSTRACT Bakery products are nowadays an important part of a diet because of its wide variety on the market. This is especially relevant for different kind of sweet (pancakes, doughnuts, waffles and cookies) and filled goods (cream cakes, fruit and meat pies, pastries, sausage rolls and sandwiches). Nevertheless, bakery products are subject of microbiological contamination which can cause forborne diseases and therefore presents safety concern of modern diet. During two years period (2006-2007) was examined in total 37113 samples of all bakery products in Republic Croatia, using microbiological analyses according to HRN ISO 4833/2003 (aerobic mesofilic bacteria), HRN ISO 21528-1/2004 (Enterobacteriaceae), HRN EN ISO 6888-1/2004 (Staphilococcus aureus), HRN ISO 6579/2003 (Salmonella spp.) and ISO HRN 7954/2002 (yeasts and moulds) methods. The bakery products were divided in 4 subgroups: bread and ordinary bakery products, special bakery products (baked sweets, chickpeas, and dessert bakery products), refrigerated or frozen bakery products and cookies and related products. The results implicate a significant number of unsatisfactory results in a subgroup special bakery product. The largest number of analyzed samples was unsatisfactory because of presence of aerobic mesofilic bacteria, Enterobacteriaceae and yeasts. Results obtained in this work indicate that the contamination of bakery products happens after the process of backing. Based on detail and accurate information regarding to food borne diseases frequencies and also by using a new tools as risk assessment, it’s became possible to decrease number of food borne illnesses.

Izvorni jezik
Engleski

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