HEALTH SAFETY OF BAKERY PRODUCTS

2nd International Symposium On Biotechnology (2024),  [309-316]

AUTHOR(S) / АУТОР(И): Nela Đonović, Sanja Kocić, Svetlana Radević

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DOI: 10.46793/SBT29.40NDJ

ABSTRACT / САЖЕТАК:

Nutrition is the main factor in people’s health. Food can be both a resource and a great hazard to the health of the entire population.
The Institute for Public Health Kragujevac is an accredited institution for food analysis. In 2023, 472 samples of bakery products were sampled and analyzed; 469 products (99.36%) were microbiologically safe and 460 products (97.45%) were chemically compliant. The increased yeast content was the microbiological reason for the unsoundness of the two bakery products.
Recommended measures: to increase the scope of testing in both microbiological and chemical aspects, by supplementing the current regulations.

KEYWORDS / КЉУЧНЕ РЕЧИ:

food, health safety, bakery product

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