SALTED CONFECTIONERY PRODUCTS: MICROBIOLOGICAL AND PHYSICOCHEMICAL EVALUATION

Authors

  • MÁRIO TAVAREZ
  • CÁSSIA MARIA LOBANCO Instituto Adolfo Lutz
  • HARUMI SAKUMA

DOI:

https://doi.org/10.5380/cep.v14i2.14230

Keywords:

SALGADINHOS -AVALIAÇÃO MICROBIOLÓGICA, SALGADINHOS - ANÁLISES FÍSICO-QUÍMICAS. SALTED CONFECTIONERY- MICROBIOLOGICAL ANALYSIS, PHYSICOCHEMICAL ANALYSIS.

Abstract

Two hundred and eight samples of salted confectionary products, comercialized on retail in São Paulo State, Brazil, and collected by the Vigilância Sanitária do Estado de São Paulo, in 1993 and 1994, werw examined for microbiological and physico-chemical characteristics. It was found that 14 samples (6,73%) werw in disagreement with the Brazilian standards, 4presented Staphylococcus aureus above 104 UFC/g and were considered as “products potentially capable to cause diseases transmitted by foods”, and 10 shwed unsatisfactory hygienic-sanitary conditions. There of these samples presented changed odour also and werw considered improper for human consumption.

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How to Cite

TAVAREZ, M., LOBANCO, C. M., & SAKUMA, H. (1996). SALTED CONFECTIONERY PRODUCTS: MICROBIOLOGICAL AND PHYSICOCHEMICAL EVALUATION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 14(2). https://doi.org/10.5380/cep.v14i2.14230

Issue

Vol. 14 No. 2 (1996)

Section

Artigos

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