THE MICROBIAL ANALYSIS IN A BREAD FACTORY IN DAMBOVITA COUNTY
2010
Daniela Maracinaru | Daniela Avram | Magda Gabriela Bratu
The aim of this paper is to determine the degree of microbial charge of the air in a bread factory. In food industry theair represents one of the biggest riscs of microbiological contamination (with bacteria, yeast, mildew) of food productswith repercusions in the sanitary area (intoxications) as well as in industrial area (modification of organolepticproperties of products, rebutting in fabrication, depositing problems, etc. For food industry it is very important that theair is not filled with microorganisms, because these microorganisms are moving in this space and they arrive on rawmaterial and on the finished product.The product about to be fabricated can constitute the medium of culture for themulticplication of microorganisms if the conditions of temperature and humidity are favourable. Generally one mustavoid as much as possible the phenomenon of stagnation of products in contact with surfaces and air.Thebacteorological analysis of air happens usually and especially in rooms where the aerial transmitting of infections mustbe avoided because it constitutes a means of control of sanitary conditions.For the bacterial content of air there are nostandards so far. There have been made propositions based on researches with the help of which we can estimate thedegree of contamination of the air in production spaces.In food industry the number of mezofil germs must not surpass600/ m3 and the fungus 300/m3.
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