Prevalence of Enterotoxigenic Staphylococci in Bakery Products
1983
Sankaran, R. | Leela, R. K.
A variety of bakery products, including cakes, sweet puffs, vegetable puffs and cream buns, from five local bakeries were screened for their microbiological quality. The aerobic plate count varied between 102 to 104 CFU/g. The highest numbers were found in puffs containing vegetable fillings and least in bread and buns. Genera identified included Bacillus, Micrococcus, Staphylococcus, Enterobacter, Escherichia and Klebsiella. Staphylococci were not present in bread or buns; however, these organisms were isolated from cream-filled cakes and puffs containing coconut scrapings. These isolates were capable of producing enterotoxins of which enterotoxin B was most common.
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