Comparison of microbiological quality industrial ice cream and ice cream in cake shop

Svrha ispitivanja mlijeka i mliječnih proizvoda je dokazivanje njegove ispravnosti odnosno kvalitete. Stalna kontrola kakvoće sladoleda je jedan od načina zaštite ljudi od bolesti koje mogu uzrokovati patogeni mikroorganizmi u sladoledu. Svrha ovog rada je bila odrediti mikrobiološku ispravnost industrijskog sladoleda i sladoleda u slastičarni tijekom mjeseca svibnja 2014. godine. Od ukupno 20 uzoraka sladoleda u slastičarni, 11 (55%) su nezadovoljavajući, dok od 20 uzoraka industrijskog sladoleda samo jedan nije zadovoljivo postavljene kriterije. Niti u jednom od navedenih uzoraka nije pronađena bakterija Staphylococcus aureus. Istraživanje mikrobiološke ispravnosti sladoleda je provedeno prema propisima Zakona o hrani (NN 46/2007, NN 14/14) i Zakonom o higijeni hrane i mikrobiološkim kriterijima za hranu (NN 81/13).The purpose of testing milk and milk products is to prove validity or quality. Continuous quality control of ice cream is one way of protecting people from diseases that can cause pathogenic microorganisms in ice cream. The purpose of this study was to determine the microbiological quality of industrial ice cream and ice cream in a cake shop during the month of May 2014. From a total of 20 samples of ice cream in cake shop, 11 (55%) were unsatisfactory, while the only one of industrial ice cream of total ice cream were unsatisfactory. Neither one of these samples was found Staphylococcus aureus. The Research was carried out according to the regulations of the Food Act (NN 46/2007, NN 14/14) and legislation on food hygiene on microbiological criteria for foodstuffs (NN 81/13)