MICROBIOLOGY OF RAW MATERIALS USED FOR CONFECTIONARY PRODUCTION

Jana Petrová,Ä½Ubomã­Ra Juhaniaková,Margarita Terentjeva,Miroslava Kačániová,Henrieta Blaškovičová,Simona Kunová

doi:10.15414/jmbfs.2015.4.special1.52-56

Jana Petrová, Ä½UbomãRa Juhaniaková + Show 4 more

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https://doi.org/10.15414/jmbfs.2015.4.special1.52-56

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Abstract

The aim of our study was to evaluate the microbiological quality of raw materials used for preparation of confectionery products. For microbiological evaluation total count of bacteria, mesophilic aerobic bacteria, coliform bacteria, yeast and microscopic filamentous fungi in samples of raw materials used in the manufacture and creams of confectionery products were detected. In addition to these groups of microorganisms the presence of pathogenic microorganisms Salmonella spp. and Staphylococcus aureus in creams was monitored. Products are assessed according to the limit values of the number of microorganisms defined in the Codex Alimentary of the Slovak Republic. For microbiological analysis of confectionery products, sampling of components of confectionary products and cream was carried out according to current health regulations and altogether 65 samples of components and creams were collected: 10 samples of raw materials sugar, 10 samples of flour, 10 samples of butter and 10 samples of eggs, 5 samples of butter yolk from cream-filled disposable bag without rum addition, 5 samples of butter yolk from cream-filled disposable bag with rum addition, 5 samples of cream-filled multiple use paid bag, 5 samples of cream-filled newly purchased paid bag, 5 samples of Venček corpus and 5 samples of the French cubes corpus. From raw material the highest TBC (2.65log CFU) was in flour, but the lowest in sugar (1.35 log CFU), the highest years counts was found on flour (2.42), but lowest in butter (1.18), while wasn’t in egg. In samples of creams and corpus were increased occurrence of yeast, coliform bacteria. Salmonella spp. and Staphylococcus aureus weren’t isolated from any tested sample.

Highlights

The control of raw materials, processing and environment are critical factors in the prevention of microbial contamination of confectionery
World sugar production is based in 70% on sugar cane and in 30% on sugar beet, while in the European Union 98% of total sugar production comes from sugar beet (Nolte and Grethe, 2011; OECD-FAO, 2010)
Plate Count Agar was used for CFU counting isolation of total count of bacteria (TCB) and after inoculation agar was incubated for 48-72 h at 30 °C applying aerobic cultivation method

Summary

Introduction

The control of raw materials, processing and environment are critical factors in the prevention of microbial contamination of confectionery. Onefourth of the world’s food supply is lost through microbial activity alone (Huis in’t Veld, 1998) This is linked to properties of the several components used in production of confectionary as milk, flour and sugar. Various bacteria of public health concern such as Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, pathogenic strains of Escherichia coli and enterotoxigenic strains of Staphylococcus aureus may be found in milk and dairy products. For this reason, increased emphasis should be placed on the microbiological examination of milk and dairy foods. World sugar production is based in 70% on sugar cane and in 30% on sugar beet, while in the European Union 98% of total sugar production comes from sugar beet (Nolte and Grethe, 2011; OECD-FAO, 2010)

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