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Stručni rad

https://doi.org/10.31727/m.21.4.1

Microbiological safety of kitchen salt on the market

Ana-Marija Bartol ; Salvus d.o.o., Donja Stubica, Hrvatska
Nevijo Zdolec orcid id orcid.org/0000-0001-7413-8115 ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Mirna Mrkonjić Fuka ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Lidija Kozačinski ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska


Puni tekst: hrvatski pdf 3.046 Kb

str. 410-417

preuzimanja: 583

citiraj


Sažetak

Since salt is the main ingredient of most food products, excellent conservative properties, and most of all, the spice for adding to almost every kind of food, the aim of this study was to establish the microbiological safety of kitchen salt on the Croatian market. Microbiological analyzes were carried out on ten samples of salt various domestic and foreign producers, sampled in retail. Samples of salt were tested according to national microbiological criteria for the total number of aerobic mesophilic bacteria, and the total number of moulds. Not a single analyzed sample of sea salt, rock salt, Himalayan salt and flower of salt was consistent with the prescribed criteria.

Ključne riječi

kitchen salt, aerobic mesophilic bacteria, moulds

Hrčak ID:

223851

URI

https://hrcak.srce.hr/223851

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

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