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

M. Halt, T. Klapec and Šubari
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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

Czech Journal of Food Sciences, 2004, vol. 22, issue 3, 95-98

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.

Keywords: cookies; molds; mycotoxins (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:3:id:3412-cjfs

DOI: 10.17221/3412-CJFS

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