Microbilogocal aspects of safety for the biotechnology of the Carotinka cream fondant
Annotation
This article presents the results of a microbiological study substanting the shelf life of the Carotinka cream fondant by checking the compliance of the microbiological safety to the parameters established for confectionery products in the technical regulation of the Customs Union 021/2011 "On food safety" in various storage conditions of the product in question. Microbiological safety criteria for the raw materials and ingredients used in the finished product are analyzed. The scheme of microbiological research of the recipe and the finished product components was compiled and tested. A program was developed and experimental testing was carried out to establish the shelf life of the Carotinka cream fondant. The raw material composition of the product was studied according to microbiological indicators. According to the results of the study of two packings, the method of Tagetes patula marigold flowers preparation for the use in food technology was improved. The shelf life and microbiological stability of the product were determined based on the results of the study of microbiological indicators, namely the number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, Salmonella, yeast, and fungi within three months. The maximum shelf life of the Carotinka fondant was set to be 30 days at the storage temperature of from 15 °C to 21 °C.
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