HYGIENIC ASPECTS OF FRUIT CONFECTIONERIES

The processing cycle hygienic characteristics, from raw materials to f inished confectionery products made from fruit, were evaluated. Sample s were collected four times over a period of one year and submitted to microbiological analysis, to the research of aflatoxins, of insects' fragments and of infestations in progress. The degree of product susce ptibility to the attack by Lepidoptera Ficitidae Ephestia cautella (Wl k.) and Plodia interpunctella (Hbn.) was evaluated as well as the resi stance of the packaging of the product to the penetration of these spe cies. Microbial indexes show values which can be considered normal for raw materials and finished products. The samples did not show infesta tion in progress. As to filth test results, a limited number of impuri ties due to insects were found except in products made from figs, most ly in a sampling where aflatoxins were also recorded. Lepidoptera can develop on all substrata; fig dough and finished products are particul arly suitable for both species. The packaging does not provide a suffi cient barrier to prevent insects from penetrating into the product.