Microbial stability and fate of Salmonella enteritidis in halva, a low-moisture confection.
A traditional low-moisture confectionery, halva, was studied with respect to microbial stability over prolonged storage. It was kept under refrigeration or at room temperature in air-sealed or vacuum packaging in moisture-proof material. Microbial stability of commercial samples was evaluated with regard to the following groups of microorganisms: aerobic plate count, Enterobacteriaceae, enterococci, sulfite-reducing clostridia, aerobic mesophilic and thermophilic sporeformers, staphylococci, Staphylococcus aureus, Salmonella spp., lipolytic microorganisms, yeasts and molds. In all samples tested the above microorganisms were in acceptable levels, while sulfite-reducing clostridia, Salmonella spp., and molds were not detected. The potential for survival of Salmonella Enteritidis in the product was evaluated by artificial contamination. Inoculum surviving after the immediate significant decrease was still recovered after 8 months of storage. The reduction of salmonellae during storage cannot be predicted on the basis of the aw alone.
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece. kotzekid@egno.auth.gr
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D002182:Candy / Q000382:microbiology*; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000502:physiology; D005511:Food Handling / Q000592:standards*; D018857:Food Packaging / Q000592:standards; D006115:Greece; D006813:Humidity; D012034:Refrigeration; D012477:Salmonella enteritidis / Q000302:isolation & purification / Q000472:pathogenicity*; D013210:Staphylococcus / Q000502:physiology; D013696:Temperature; D014618:Vacuum; D015003:Yeasts / Q000502:physiology