The impact of packaging on the microbiological quality of breakfast cereals

• Autorzy: Śliżewska, Katarzyna , Nowakowska, Agata , Olejnik, Tomasz Piotr , Sobiecka, Elżbieta
• Języki publikacji: EN

Abstrakty

EN

The aim of the paperwork was to study the microflora found in breakfast cereals available in stores, and to assess the effect of packaging on the microbiological product quality. The flakes tested were hermetically packed and sold by weight. The microbiological analysis included determination of the total number of mesophilic microorganisms, the total number of aerobic bacteria and mould, coagulase-positive bacteria of the Enterobacteriaceae family, including coliform bacteria, Salmonella, and Shigella. It was found that spore bacterial and moulds of the Aspergillus and Penicillum genus were the dominant microflora that contaminated flakes. There were no coagulasepositive staphylococci and Salmonella and Shigella bacteria. The most contaminated products were cocoa balls and wheat flakes with rice sold by weight. In general, lower contamination levels were found in hermetically packaged flakes than in those sold by weight.

Słowa kluczowe

EN

breakfast cereals; microbial contamination; quality of breakfast cereals

• Czasopismo: Technologia i Jakość Wyrobów
• Rocznik: 2024
• Tom: R. 69
• Strony: 58--66
• Opis fizyczny: Bibliogr. 11 poz., fot., tab.

Twórcy

autor

Śliżewska, Katarzyna

• Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Lodz, Poland,

autor

Nowakowska, Agata

• Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Lodz, Poland

autor

Olejnik, Tomasz Piotr

• Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Lodz, Poland

autor

Sobiecka, Elżbieta

• Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Lodz, Poland

Bibliografia

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• [2] Priya K.M., Sivakumar A.: Analyzing consumer behaviour towards food and nutrition labeling: A comprehensive review. Heliyon, 9(9), 2023, pp. 1-18.
• [3] Williams P.G.: The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base. Advances in Nutrition, 5(5), 2014, pp. 636S-673S.
• [4] Los A., Ziuzina D., Bourke P.: Current and Future Technologies for Microbiological Decontamination of Cereal Grains. Journal of Food Science, 83(6), 2018, pp. 1484-1493.
• [5] Magan N., Aldred D. Managing microbial spoilage in cereals and baking products, [w:] Food spoilage microorganisms, C. Blackburn (red.), Woodhead Publishing Ltd, Cambridge, UK, 2006, pp. 194-212.
• [6] Nierop S.V. The impact of microorganisms on barley and malt quality - A review. Journal of the American Society of Brewing Chemists, 64(2), 2006, pp. 69-78.
• [7] PN-ISO 21527-2:2009. Food and feed microbiology. Horizontal method for the enumeration of yeasts and molds.
• [8] PN-ISO 21528-2:2005. Food and feed microbiology. Horizontal method for the detection and enumeration of Enterobacteriaceae.
• [9] PN-ISO 4833:2004. Food and feed microbiology. General rules for the determination of the number of microorganisms.
• [10] PN-ISO 6888-1:2001/A1:2004. Food and feed microbiology. Horizontal method for the determination of the number of coagulase-positive staphylococci (Staphylococcus aureus and other species).
• [11] Kołożyn-Krajewska D.: Microorganisms in food - risks or benefits. Żywności. Nauka. Technologia. Jakość, 3(4), 1995, pp. 21-31.

Identyfikatory

DOI

10.57636/69.2024.1.5