Czech J. Food Sci., 2004, 22(3):95-98 | DOI: 10.17221/3412-CJFS

Fungal contamination of cookies and the raw materials for their production in croatia

M. Halt, T. Klapec, Šubari
1 Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia
2 Sloboda Inc., Osijek, Croatia

The study examined fungal loads in different varieties of cookies, as well as in the raw materials used for their production in Croatia. The mean presence of various fungi in the final products and most of the raw materials was within acceptable levels. A higher contribution of major mycotoxigenic molds was detected in flour which makes cookies more susceptible to the accumulation of mycotoxins.

Keywords: cookies; molds; mycotoxins

Published: June 30, 2004  Show citation

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Halt M, Klapec T, Šubari. Fungal contamination of cookies and the raw materials for their production in croatia. Czech J. Food Sci. 2004;22(3):95-98. doi: 10.17221/3412-CJFS.
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