Useful microbiological testing of confectionery products quality

• Main Authors: Carmen Corina Visan, Csilla Iuliana Bara
• Format: Article
• Language: English
• Published: "Alexandru Ioan Cuza" University of Iași 2010-01-01
• 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

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.