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Microbiological quality control in confectionery products.

Sreenivasa Murthy, V. (1979) Microbiological quality control in confectionery products. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 131-133.

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Microbiological quality control in the manufacture of confectionery would include not only the finished products but also the raw materials employed. Considering the high sugar content and low moisture level of the final products, microbial spoilage can occur only when there is high water absorption, which is unlikely in normal circumstances. They can however carry preformed toxins, particularly when raw material of very poor microbial quality has been used. Occasionally confectionery items can act as carriers of pathogenic organisms, particularly Salmonella, if proper hygienic practices are not enforced on the workers.

Item Type: Article
Uncontrolled Keywords: microbial spoilage, onfectionery, Salmonella
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 04:15
Last Modified: 30 Apr 2012 04:15
URI: http://ir.cftri.com/id/eprint/3325

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