Microbiological Quality Of Sweetmeat With Special Reference To Staphylococci

Abstract

Safe food production in countries like India is based in the use of preventive measures such as the use of safe raw materials, application of good manufacturing practices, and application of Hazard Analysis of Critical Control point (HACCP) procedures. Adequate consumer protection can be achieved by measuring the microbiological data of end product. To improve the microbiological quality of Sandesh and Kalakand precaution against contamination must be taken at different Critical Control Points (Roy et al., 1998). Some strains of Staphylococcus aureus are gaining entry into milk products and caus acute gastroenteritis via the production of heat stable enterotoxins. Millions of people are the victims of food borne illnesses resulting from toxins produced by Staphylococcus aureus ingested with food. Coliforms have probably got more attention than most other groups of bacteria on account of their importance as indicator organism for predicting unhygienic conditions during production and processing. Among the coliforms, Escherichia coli has attracted much attention as suspected to be associated with outbreaks of gastro-enteritis and food poisoning in human beings. Keeping in view the public health importance of sweetmeat consumers it is needless to say that the product should be prepared hygienically reducing the microbial load present in it. Therefore an attempt was made to research the hygienic measures adopted by the food handlers and makers during sweetmeat preparation and their reflection in the microbiological quality of the sweetmeat.