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.
|Titolo:||Hygienic aspects on the production of some italian cookies|
FRANZETTI, LAURA (Secondo)
LOCATELLI, DARIA PATRIZIA (Penultimo)
VECCHIO, ANGELA MARIA (Ultimo)
|Parole Chiave:||confectionery ; cookies ; food microbiology ; aflatoxin ; extraneous materials|
|Settore Scientifico Disciplinare:||Settore AGR/11 - Entomologia Generale e Applicata|
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/16 - Microbiologia Agraria
|Data di pubblicazione:||1994|
|Appare nelle tipologie:||01 - Articolo su periodico|