Bacterial contamination evaluation of some Red velvet cakes


Zorica Voșgan, Anca Dumuța, Lucia Mihalescu, Flavia Pop


Volume 29, Issue 3;
Pages: 209-212; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


Cakes are important and highly diversified bakery products to meet the challenges of the market. Because of their ingredients, cakes have a high potential of contamination with microorganisms.In this study, solutions were analyzed to increase the validity period, respectively to reduce the costs. The purpose of the research was to evaluate the bacterial contamination degree of some Red velvet assortments, having in the composition of their tops besides the basic ingredients, additions of beetroot powder or juice that provide approximately the same intense shade of red color as the food dyes. The determination of the total number of germs, the presence of enterobacteria, as well as of coagulase-positive staphylococci were carried out at the moment whent hey were ready for consumption and after a period of refrigeration of seven days. The results showed that the samples were contaminated with these germs, but the infection falls with in the standards. The control of the primary contaminants, the addition of some natural compounds with antimicrobial properties, as well as the compliance of the hygiene standards are essential for the promotion of some quality desserts.

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