MICROBIOLOGICAL ANALYSIS OF FLOUR T-550 AND T-850

Cilj ovog završnog rada bilo je ispitati mikrobiološku čistoću brašna. U laboratoriju su na uzorcima brašna obavljene mikrobiološke analize. Provedene su analize brašna T-550 i T-850 u kojima su se ispitivale: aerobne mezofilne bakterije, kvasci i plijesni, Enterobacteriaceae i mikotoksini plijesni. Mikrobiološka analiza provodi se na temelju jednog uzorka, te se zbog toga uzima manja vrijednost maksimalno dopuštene koncentracije (MDK). Aerobne mezofilne bakterije su bakterije koje rastu u temperaturnom rasponu od 20 - 45 °C uz prisustvo kisika. Povećan broj aerobnih mezofilnih bakterija u brašnu pokazuje da je brašno lošije mikrobiološke kakvoće. Plijesni i kvasci pripadaju carstvu gljiva. Mnoge plijesni ne predstavljaju opasnost za zdravlje ljudi, ali neke proizvode mikotoksine koji su toksični, kancerogeni za ljude. Poput plijesni, kvasci se mogu prenositi zrakom i tako dospjeti na površinu namirnica, ali većina njih nije štetna za ljudsko zdravlje. Bakterije porodice Enterobacteriaceae su vrlo rasprostranjene, te mnoge od njih mogu uzrokovati poremećaje i bolesti ljudi. Stoga je određivanje tih bakterija u namirnicama i sirovinama od velike važnosti. Mikotoksini su štetni metaboliti nekih vrsta plijesni. Zato je nužna laboratorijska kontrola hrane primjenom analitičkih metoda kojima je cilj provjera zdravstvene ispravnosti.Goal of this thesis was to check the microbiological cleanness of flour. Microbiological analyzes were performed on flour samples in the laboratory. Samples of flour T-550 and T-850 were tested for: aerobic mesophilic bacteria, yeasts and molds, Enterobacteriaceae and mycotoxins of molds. The microbiological analysis of the flour is carried out on the basis of one sample, and therefore lower value of maximum allowed concentration (MAC) is taken. Aerobic mesophilic bacteria are bacteria which grow in the temperature range of 20 – 45 °C in pressence of oxygen. Increased number of aerobic mesophilic bacteria in flour shows that flour has poorer microbiological quality. Molds are yeasts belong to the empire of fungi. Many types of molds do not present a danger to human health, but some produce mycotoxins which are toxic to humans and may cause a cancer. Like molds, yeasts could be air borne and so they can come on the surface of foods, but majority of them do not pose a threat to human health. Bacteria from Enterobacteriaceae family are very widespread, and many of them can cause disorders and diseases of humans. That is why the determination of these bacteria in foods and raw materials is of great importance. Mycotoxins are toxic metabolites of some species of molds. Therefore, laboratory control of food is necessary by using analytical methods which are used to check health safety