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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 icon 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 MB) str. 410-417 preuzimanja: 137* citiraj
APA 6th Edition
Bartol, A., Zdolec, N., Mrkonjić Fuka, M. i Kozačinski, L. (2019). Mikrobiološka ispravnost kuhinjske soli na tržištu. MESO: Prvi hrvatski časopis o mesu, XXI (4), 410-417. https://doi.org/10.31727/m.21.4.1
MLA 8th Edition
Bartol, Ana-Marija, et al. "Mikrobiološka ispravnost kuhinjske soli na tržištu." MESO: Prvi hrvatski časopis o mesu, vol. XXI, br. 4, 2019, str. 410-417. https://doi.org/10.31727/m.21.4.1. Citirano 05.07.2020.
Chicago 17th Edition
Bartol, Ana-Marija, Nevijo Zdolec, Mirna Mrkonjić Fuka i Lidija Kozačinski. "Mikrobiološka ispravnost kuhinjske soli na tržištu." MESO: Prvi hrvatski časopis o mesu XXI, br. 4 (2019): 410-417. https://doi.org/10.31727/m.21.4.1
Harvard
Bartol, A., et al. (2019). 'Mikrobiološka ispravnost kuhinjske soli na tržištu', MESO: Prvi hrvatski časopis o mesu, XXI(4), str. 410-417. https://doi.org/10.31727/m.21.4.1
Vancouver
Bartol A, Zdolec N, Mrkonjić Fuka M, Kozačinski L. Mikrobiološka ispravnost kuhinjske soli na tržištu. MESO: Prvi hrvatski časopis o mesu [Internet]. 2019 [pristupljeno 05.07.2020.];XXI(4):410-417. https://doi.org/10.31727/m.21.4.1
IEEE
A. Bartol, N. Zdolec, M. Mrkonjić Fuka i L. Kozačinski, "Mikrobiološka ispravnost kuhinjske soli na tržištu", MESO: Prvi hrvatski časopis o mesu, vol.XXI, br. 4, str. 410-417, 2019. [Online]. https://doi.org/10.31727/m.21.4.1

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

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 289 *