Comparison of microbiological safety of pasta and pasta related products depending on the conditions of production
2010
Plavšić, D.V., Institute for Food Technology, Novi Sad (Serbia) | Psodorov, Đ.B., Institute for Food Technology, Novi Sad (Serbia) | Kalenjuk, B.M., Faculty of Natural Sciences, Novi Sad (Serbia). Department of Geography, Tourism and Hotel Management | Tešanović, D.V., Faculty of Natural Sciences, Novi Sad (Serbia). Department of Geography, Tourism and Hotel Management | Šarić, Lj.Ć., Institute for Food Technology, Novi Sad (Serbia) | Čabarkapa, I.S., Institute for Food Technology, Novi Sad (Serbia) | Filipović, J.S., Institute for Food Technology, Novi Sad (Serbia)
Pasta and related products based on wheat grains represent foodstuffs that are characterized by optimal ratio of basic nutrients. Therefore they have an important place in human nutrition. Pasta and related products have almost daily presence in nutrition. Their production can take place in industrial and artisanal conditions. Among many advantages in industrial production, significantly greater microbiological safety of the finished product is one of the most important. The aim of this paperwork was to investigate the microbiological safety of pasta and related products produced in industrial plants that are fully automated and in handicraft establishments that are not fully automated. We tested 120 samples of pasta produced in industrial conditions and 90 samples of pasta produced in artisanal shops. From the group of pasta related products the tests were conducted on phyllo and pasta tatters, 80 of those were produced in industrial conditions and 65 in artisanal shops. All samples of pasta and pasta related products manufactured in industrial conditions were correct. Of 90 samples of pasta produced in artisanal shops 18 samples were not correct due to the presence of coagulase positive staphylococci and increased total number of microorganisms. In some samples of phyllo made from Type 850 flour and from buckwheat flour an increased total number of microorganisms and increased total number of moulds were observed.
显示更多 [+] 显示较少 [-]