Microbiological Quality of Products of Bakery "Pons" DOO Čačak
Mikrobiološki kvalitet proizvoda pekare "Pons" D.O.O. Čačak
Author
Djukic, Dragutin
Kovacevic, Branko
Mandic, Leka
Maskovic, Pavle
Veskovic, Slavica
Djurovic, Vesna
Zelenika, Milica
Keywords
spoilagemicroorganisms
bakery products
kvarenje
mikroorganizmi
pekarski proizvodi
Metadata
Show full item recordAbstract
The aim of this study was to evaluate the microbiological quality of various bakery products, determine the critical points and causes of their contamination and make recommendations for the implementation of protective measures. In the Sector for the production of cakes and sandwiches were the largest deviation from the permissible values in relation to coagulase-positive staphylococci, E. coli, the total number of microorganisms and Enterobacteriaceae, whereas in the Sector for the production of frozen pastry deviation was compared to E. coli, and in the Sector for the production of the pies and burek relative to the E. coli and fungi. In all three production sectors most vulnerable to microbiological contamination were the most sensitive products, such as cream puff, Danish salty and burek with cheese, meat and cabbage. As prevention of microbial contamination of these products is proposed storage of raw materials in a clean, dry and ventilated areas, maintaining a constant temperature and relative humidity in the premises for the storage of finished products, maintaining a high level of personal hygiene of workers, rapid cooling of finished products, timely undertaking of sanitation measures and automation of production process. Cilj ovog rada je bio da se ispita mikrobiološki kvalitet različitih pekarskih proizvoda, utvrde kritične tačke i uzroci njihove kontaminacije i daju preporuke za sprovođenje mera zaštite. U Sektoru za proizvodnju kolača i sendviča bilo je najveće odstupanje od dozvoljenih vrednosti u odnosu na koagulaza-pozitivne stafilokoke, E. coli, ukupan broj mikroorganizama i Enterobacteriaceae, dok je u Sektoru za proizvodnju zamrznutog peciva odstupanje bilo u odnosu na E. coli, a u Sektoru za proizvodnju pita i bureka u odnosu na E. coli i plesni. U sva tri ispitivana proizvodna sektora mikrobiološkoj kontaminaciji najpodložniji su bili najosetljiviji proizvodi, kao što su princes-krofne, dansko slano i bureci od sira, mesa i zelja. Radi preventive mikrobiološke kontaminacije ovih proizvoda predlaže se skladištenje sirovina u čistim, suvim i provetrenim prostorijama, održavanje stalne temperature i relativne vlažnosti u prostorijama za skladištenje gotovih proizvoda, održavanje visokog nivoa lične higijene radnika, brzo hlađenje gotovih proizvoda, blagovremeno preduzimanje mera sanitacije i automatizacija proizvodnih procesa.