Microbiological safety of phyllo pastry

Abstract

© 2018 Ingenta.society or author(s) as specified within the article. Pasta related products based on wheat grains represent foodstuffs that are characterized by the optimal ratio of basic nutrients. Pasta related products have almost a daily presence in nutrition. On the other hand, pasta related products, since they are dried very briefly, have a higher aw value and thus are more susceptible to proliferation of microorganisms. The aim of this study was to investigate the microbiological safety of pasta related products - phyllo pastry, produced from wheat flour and with the addition of whole grain wheat flour. The study examined the microbiological safety and sustainability of phyllo pastry. Phyllo pastry was analyzed on the production date and after 5, 7, 14, and 21 days of storage, at the temperature of 8°C. Samples were tested based on the following parameters: the total number of microorganisms and the total number of yeasts and moulds. The total number of microorganisms after 21 days of storage was in the range of 1.0 × 105 cfu/g (wheat flour phyllo) to 9.5 × 105 cfu/g (phyllo pastry with the addition of whole grain wheat flour). The total number of yeasts and moulds after 21 days of storage was in the range of 5.4 × 104 cfu/g (wheat flour phyllo) to 7.3 × 105 cfu/g (phyllo pastry with the addition of whole grain flour). The most frequently isolated species of moulds from phyllo pastry belong to the following genera: Penicillium sp and Mucor sp.