An evaluation of the hygienic quality of the products from two confectionery manufactories specialized in nut cookies and chocolate snacks, was conducted. Raw materials and finished products were analyzed for the presence of bacteria, molds, yeasts, aflatoxins and extraneous materials. Safety indices and environmental conditions were also investigated. The overall hygienic conditions were satisfactory. Aflatoxins were found only in nut cookies. Microbial parameters were less reassuring in working environment.

Hygienic aspects on the production of some italian cookies / C. Finoli, L. Franzetti, A. Galli, D.P. Locatelli, A. Vecchio. - In: MICROBIOLOGIE, ALIMENTS, NUTRITION. - ISSN 0759-0644. - 12(1994), pp. 215-234.

Hygienic aspects on the production of some italian cookies

L. Franzetti
Secondo
;
A. Galli;D.P. Locatelli
Penultimo
;
A. Vecchio
Ultimo
1994

Abstract

An evaluation of the hygienic quality of the products from two confectionery manufactories specialized in nut cookies and chocolate snacks, was conducted. Raw materials and finished products were analyzed for the presence of bacteria, molds, yeasts, aflatoxins and extraneous materials. Safety indices and environmental conditions were also investigated. The overall hygienic conditions were satisfactory. Aflatoxins were found only in nut cookies. Microbial parameters were less reassuring in working environment.
confectionery ; cookies ; food microbiology ; aflatoxin ; extraneous materials
Settore AGR/11 - Entomologia Generale e Applicata
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/16 - Microbiologia Agraria
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/203433
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