title: [Microbiological characteristics and detection of capsular forms of bacteria of the intestinal group in confectionery produced at the candy-chocolate factories].
abstract: Five types of confectionery and its semifinished products were investigated for contamination with Klebsiella, mesophilic aerobic and elective anaerobic, coliform bacteria, E. coli, etc. after a long-term storage. E. coli and St. aureus were not detected after inoculation on 1 g of the product; mold fungi were identified only in singular samples, their level did not exceed 20 CFU/g; the level of mesophilic aerobic and elective anaerobic bacteria varied from several hundreds to 3000-5500 CFU/g; coliform bacteria were identified in the amounts from 11 to 100 CFU/g. The identification of coliform bacteria has evidenced the presence of Enterobacter aerogenes and Kl. pneumoniae in the products investigated. Klebsiella were detected in 28-30% of the samples analyzed, their level did not exceed 100 CFU/g. The authors have proved the necessity of microbiological control of starting material, semifinished and finished confectionery products for the above bacteria.
authors.forename: I B
authors.initials: IB
authors.lastname: Kuvaeva
authors.forename: M Iu
authors.initials: MIu
authors.lastname: Troshina
mesh_terms: D002099:Cacao / Q000592:standards*; D002182:Candy / Q000592:standards*; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D009031:Moscow; D010945:Plants, Edible
vernacular_title: Mikrobiologicheskaia kharakteristika i vyiavlenie kapsul'nykh form bakterii kishechnoi gruppy v konditerskikh izdeliiakh konfetno-shokoladnogo proizvodstva.