publication . Article . 2017

Microbiological stability of rice tart stored at ambient temperature after baking

Nguessan Elise; Cisse Mohamed; Niyonzima Eugene; Sindic Marianne;
Open Access English
  • Published: 21 Aug 2017
  • Country: Belgium
Abstract
<jats:p>Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likel...
Subjects
Medical Subject Headings: food and beverages
free text keywords: bacteria, bakery, rice tart, microbial load, safety, : Food science [Life sciences], : Sciences des denrées alimentaires [Sciences du vivant], Food science, Engineering, business.industry, business, Consumer safety, Bacterial growth, Bacillus cereus, biology.organism_classification, biology, Microorganism
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publication . Article . 2017

Microbiological stability of rice tart stored at ambient temperature after baking

Nguessan Elise; Cisse Mohamed; Niyonzima Eugene; Sindic Marianne;