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| UDK 614.31:664.683(497.11) 614.31:663.674(497.11) |
ISSN 0350-2899, 33(2008) br.1-2 p.13-16 | ||||||||||
| Original paper Microbiological features of cakes and ice-cream and hygiene conditions of facilities in which they are produced and sold in the city of NišNataša Nikolić (1), Slavojka Rajić (1), Radica Nikolić (1), Nataša
Rančić (2) |
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| Summary: AIM. The aim of the paper was to determine microbiological features of cakes and ice-cream and hygiene conditions of facilities in which they are produced and sold in the city of Niš in order to determine possible conditions for contamination of these products. METHODS. Sanitary inspectors took specimens of cakes and ice-cream from facilities for manual production, candy shops and cafés, and wholesale trades. At the same time, the smears of hands, work surface, equipment and tools were taken so as to check hygienic conditions. The specimens and smears were analised by standard microbiological methods in the Institute for Public Health Care in Niš. The results for the years of 2006 and 2007 were analysed and a descriptive epidemiological method was applied. RESULTS. In 2006 the total number of 45 specimens of ice-cream and 33 specimens of cakes was taken from 22 candy shops, 2 wholesale warehouses, 13 craft shops for handmade cakes and 1 store that was just for selling of cakes. As regards the facilities where cakes were just made, 17.4% of sampled cakes were bacteriologically contaminated. 25% of specimens of cakes from candy shops were microbiologically contaminated. In the facility in which cakes were only sold, 50% of sampled cakes was contaminated. The most frequent causes of contamination of cakes were: UBM, Coagulase + Staphilococcus, E. colli and Salmonella. From the total of 37 ice-cream specimens which were taken in candy shops, 16.2% was contaminated. Of 8 specimens of ice-cream from wholesale trade, which were taken from original packages, all were microbiologically correct. UBM and E.colli were isolated as carriers of microbiological contamination. In 2006 there was twice as higher number of microbiologically contaminated smears in facilities with handmade cakes and ice-cream than in candy shops and cafés. In 2007 there was a lower number of contaminated specimens in facilities where cakes and ice-cream were made, in candy shops and in cafés. The largest number of microbiologically contaminated smears was in the facility where cakes were only sold. The most frequent causes of microbiologically contaminated smears were: Enterobacter spp., Citrobacter, Klebsiella, E. colli. CONCLUSION. As compared to the year 2006, in 2007 there was a lower number of contaminated specimens of cakes and ice-cream in all the facilities under sanitary survillence, as well as a lower number of microbiologically contaminated smears. All specimens of ice-cream from wholesale trades were microbiologically correct in both observed years. Key words: microbiological contamination, cakes, ice-cream, candy shops, smears, hygiene Napomena: kompletan tekst rada na srpskom jeziku Note: full text in Serbian |
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Corresponding Address: Nataša Rančić Centar za kontrolu i prevenciju bolesti, Institut za javno zdravlje Niš Bulevar Dr Zorana Đinđića 50, 18 000 Niš Tel./ 018/ 226-384, lokal 152; e-mail: mmnatasa@medianis.net Paper received: 18.6.2008 Paper accepted: 18.9.2008 Published online: 20.10.2008 |
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