Microbial contamination of breadcrumbs from commercial and homemade producers in Croatia (CROSBI ID 186973)
Prilog u časopisu | izvorni znanstveni rad
Podaci o odgovornosti
Kocevski, Dragana ; Plavšić, Amalija ; Velić, Natalija ; Gradvol, Vedran ; Pavlović, Hrvoje
engleski
Microbial contamination of breadcrumbs from commercial and homemade producers in Croatia
Breadcrumbs on Croatian markets are usually produced from old bread and widely used in food industry as coating material for meat, fish or vegetables. Irrespective to very low water activity, they can be a great source of microorganisms which may cause many health problems. Samples of homemade breadcrumbs, as well as, breadcrumbs from Croatian producers, in total 54 samples, were microbiologically investigated. Contamination by aerobic mesophilic bacteria, aerobic sporogenic bacteria, Enterobacteriaceae and moulds was detected. Analyzed breadcrumbs were contaminated by 3 x 103 aerobic mesophilic bacteria, 3.3x103 aerobic sporogenic bacteria and 1.6x 104 moulds in 1 g of the sample in average. Average water activity of analyzed breadcrumbs was 0.305. Predominant moulds determined in breadcrumbs were Aspergillus (61 %) and Penicillium (24 %), followed by Rhizopus (4 %), Geomyces (2 %), Absidia (2 %), Fusarium (2 %), Cladosporium (2 %) and Alternaria (0.2 %). Aspergillus flavus was the dominant species of Aspergillus genera in analyzed samples (82 %), followed by A. ustus (10 %) and A. candidius (1 %). The results of this study indicate that the determination of microbial population of breadcrumbs is essential when assessing the microbial safety of these products, especially regarding to possible proliferation of present microorganisms due to high temperature abuse in production of breadcrumb coated food.
breadcrumbs ; microbial quality ; bacteria ; moulds
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano