Naslov
EXPOSURE ASSESSMENT OF ENTEROBACTERIACEAE IN CONFECTIONERY CAKES

Autori
Hengl, Brigita ; Petrić, Jasenka ; Gross - Bošković, Andrea

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

Izvornik
CEFood Congress Book "Food, technology and nutrition for healthy people in a healthy environment" / Raspor, Peter ; Vovk, Irena ; Ovca, Andrej ; Smole Možina, Sonja ; Jevšnik, Mojca - Ljubljana, 2022, 276-276

ISBN
978-961-95942-0-9

Skup
11th CENTRAL European Congress on Food and Nutrition (CEFood 2022)

Mjesto i datum
Ljubljana, Slovenija, 27.09.2022. - 30.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
Confectionery cakes ; contamination ; enterobacteriaceae

Sažetak
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. The chemical composition and high content of water make the confectionery cakes suitable for growth and multiplication of various microorganisms. Contamination can occur at all stages of the production process thus conducting good hygiene practices is necessary to obtain a product safe for consumption. The aim of this two years’ study was to provide insight into the contamination of confectionery cakes in the Republic of Croatia by microorganisms, either potentially pathogenic or indicators of hygienic production. The results on the number and type of Enterobacteriaceae in samples in 2018. indicated the presence of certain types of bacteria from the family of Enterobacteriaceae, not listed in Regulation 2073/2005. The number of Enterobacteriaceae above 102 CFU/g was detected in 22.5% of creamy, 22.6% of chocolate, and in 34.4% of fruit cakes. Further bacteria determination was done by the MALDI-TOF method. Exposure assessment was performed by a qualitative approach. Medium to high risk of exposure was found for bacteria Enterobacter (E.). asburiae and Klebsiella (K.). oxytoca in chocolate cakes, for E. cloacae, Serratia (S.) liquefaciens and Buttiauxella (B.) gaviniae in fruit cakes and for E. kobei, E. cloacae, Pantoea (P.) agglomerans, S. liquefaciens, E. asburiae, K. oxytoca, B. warmboldiae and Ratinella in creamy cakes. Following the obtained results, it is recommended that in case of increased number of Enterobacteriaceae, food should be further analyzed for the presence of pathogens and then its safety should be assessed.

Izvorni jezik
Engleski

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