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Fungal contamination of cookies and the raw materials for their production in croatia

Author

Listed:
  • M. Halt

    (Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia)

  • T. Klapec

    (Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia)

  • Šubari

    (Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia)

Abstract

The study examined fungal loads in different varieties of cookies, as well as in the raw materials used for their production in Croatia. The mean presence of various fungi in the final products and most of the raw materials was within acceptable levels. A higher contribution of major mycotoxigenic molds was detected in flour which makes cookies more susceptible to the accumulation of mycotoxins.

Suggested Citation

  • M. Halt & T. Klapec & Šubari, 2004. "Fungal contamination of cookies and the raw materials for their production in croatia," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(3), pages 95-98.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:3:id:3412-cjfs
    DOI: 10.17221/3412-CJFS
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    Keywords

    cookies; molds; mycotoxins;
    All these keywords.

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