title: [Microbiologic evaluation of instant soup concentrates].
abstract: The microbiological condition of instant soup powders purchased in retail network has been assessed. The study included 37 instant soups (8 types) manufactured by four Polish companies. The microbiological quality of a majority of soup powders fulfilled the requirements of the standard. No pathogenic bacteria (Salmonella, E. coli and Staphylococcus aureus) were detected, nor were there any spores of sulphitereducing anaerobic bacteria found. However, some samples of powders, mainly from one manufacturer, did have an excessive total number of bacteria (> 10(5) cfu/g) and a reduced (down to 0.01 g) level of coliform count. Aerobic bacteria occurring in powders were of vegetative and spore forms and exhibited the activity of amylo-, lipo- and proteolytic exoenzymes. The quantity of moulds did not exceed 100 cfu/g in a majority of samples. They were mainly represented by Penicillium sp., Aspergillus sp., Alternaria sp. and Cladosporium sp.
authors.affiliation: Katedra Technologii Rolnej i Przechowalnictwa Akademii Rolniczej w Szczecinie 71-434 Szczecin, ul. Słowackiego 17.
authors.forename: Barbara
authors.initials: B
authors.lastname: Wójcik-Stopczyńska
authors.forename: Joachim
authors.initials: J
authors.lastname: Falkowski
authors.forename: Barbara
authors.initials: B
authors.lastname: Jakubowska
mesh_terms: D005516:Food Microbiology / Q000592:standards; D005519:Food Preservation / Q000379:methods; D011044:Poland; D011208:Powders / Q000032:analysis
chemical_list: D011208:Powders