Useful microbiological testing of confectionery products quality
The control of raw materials, processing and environment are critical factors in the prevention of microbial contamination in confectionery. Confidence in the safety and integrity of the food supply is an important requirement for consumers. (Doyle, 2000) Food-borne disease outbreaks involving agent...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
"Alexandru Ioan Cuza" University of Iași
2010-01-01
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| Series: | Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara |
| Online Access: | http://www.gbm.bio.uaic.ro/index.php/gbm/article/view/743 |
| Summary: | The control of raw materials, processing and environment are critical factors in the prevention of microbial
contamination in confectionery. Confidence in the safety and integrity of the food supply is an important requirement for
consumers. (Doyle, 2000) Food-borne disease outbreaks involving agents such as Escherichia coli, Salmonella, Bacillus
cereus, Staphylococcus, Listeria and chemical contaminants highlight problems with food safety and increase public
anxiety that modern farming systems, food processing and marketing do not provide adequate safeguards for public
health. Constant surveillance and good manufacturing practice are the best methods for prevention of contamination. The
paper presents the monitoring of two confectionery units, during June 2007 to August 2009, in the city area of Focşani,
Vrancea county. |
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| ISSN: | 1582-3571 2248-3276 |