ANALYSIS OF MICROBIAL LIMIT TEST IN BAKERY PRODUCTS

Analyses of bakery products are essential as these may affect the overall health of the persons and consumers. The microbial limit tests are designed to perform estimations of specific microorganisms in the samples.

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Various bakery products are analyzed for the presence of microbes. The present paper deals with the aspects of analysis of microbes in bakery products.

Analyses of bakery products are essential as these may affect the overall health of the persons and consumers. The microbial limit tests are designed to perform estimations of specific microorganisms in the samples. Various bakery products are analyzed for the presence of microbes.

The microbial limit tests are designed to perform the qualitative and quantitative estimations of specific viable microorganisms present in the samples. It includes tests for total viable count (bacteria and fungi) and specified microbial species (Escherichia coli, Salmonellla, Pseudomonas aeruginosa and Staphylococcus aureus). It must be carried out under conditions designed to avoid accidental microbial contamination of the preparation during the test. The preset work was carried out to analyze the samples collected from the market for the presence of MO.

The whole 3 pages article is available for download at Downloads section of Farmavita.Net.

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